First created by Native Americans, this savory dish of corn, peppers, zucchini, and lima beans is still a favorite in the U.S. South. The name "succotash" is derived from the Naragansett Indian word "msickquatash," meaning "boiled whole ear of corn." Succotash is hearty enough to be served as an entree, but also makes a wonderful accompaniment to fried chicken or grilled pork chops.
When feeding a crowd, it's nice to have nibbles that can be prepared in quantity without much fuss. A mini-muffin tin lets you turn out multiple crowd-pleasers with ease. Here, the homey hors d'oeuvres are bite-size frittatas and cornbread -- perfect for brunches and casual dinners.
Here's a great way to cook a whole meal outdoors: Make cornbread in a cast-iron skillet right on the grill, alongside your meat! Now, don't skip the honey-butter topping -- slather it on the hot cornbread and watch 'em come running.