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cooking.nytimes.com
At his Succotash restaurants, Edward Lee serves this dish with pickled scuppernongs, a Southern variety of grape You can serve it as is or add pickled red grapes or fresh, halved grapes for a punch of sweetness.
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cooking.nytimes.com
This recipe is by Craig Claiborne and takes 47 minutes. Tell us what you think of it at The New York Times - Dining - Food.