You Need This Summery Succotash

Make Vallery Lomas's dish, or any of the most popular recipes of the week.

View in Browser Add nytdirect@nytimes.com to your address book. Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Saturday, August 29, 2020 You Need This Summery Succotash The week’s most popular dishes include Vallery Lomas’s succotash with sausage and shrimp (above), Yewande Komolafe’s crispy bean cakes with harissa, lemon and herbs and Melissa Clark’s crème fraîche poundcake. Find more recipes in the collection below.   Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Recipes for the Weekend ADVERTISEMENT   Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Succotash With Sausage and Shrimp Vallery Lomas 50 minutes, 8 servings   Beatriz Da Costa for The New York Times. Food Stylist: Frances Boswell. Crispy Bean Cakes With Harissa, Lemon and Herbs Yewande Komolafe 30 minutes, plus 15 minutes' chilling, 4 servings (10 bean cakes)   Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Crème Fraîche Poundcake Melissa Clark 1 1/2 hours, plus cooling, 8 to 10 servings   Andrew Scrivani for The New York Times One-Pan Crispy Spaghetti and Chicken Yotam Ottolenghi 1 hour, 4 servings ADVERTISEMENT FOLLOW US: Facebook | @nytfood | Pinterest You received this message because you signed up for NYTimes Cooking newsletter. Unsubscribe | Manage Subscriptions | Change Your E-mail | Privacy Policy | Contact | Advertise | California Notices Copyright 2020 | The New York Times Company | NYTimes.com 620 Eighth Avenue New York, NY 10018