Modern succotash with fennel and scallions from Cook's Illustrated Annual Edition 2015 (page 20) by Cook's Illustrated Magazine

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Notes about this recipe

  • loehmichen on June 28, 2015

    Corn and fennel combination is delicious. I served the cannelini beans on the side, as I did not care for how the beans looked combined with the corn-not enough color added a little fresh thyme to the corn and garnished with fresh orange segments

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