Last week on our family vacation in Florida, one of my sisters (aka Rhonda35 here on food52) took the lead with a side dish for crab cakes. I was her well-meaning though slow and easily-distracted assistant, stripping corn of its kernels, mis-measuring the cream. <br /> <br />To her succotash, Rhonda added edamame and peas instead of lima beans, and a little wine to brighten the sweet flavors. She's a natural cook who lives by the motto: when in doubt, add a tablespoon of butter. So at the end, she finishes her succotash with butter. I recommend that you do, too.

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