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Celebrity Chefs' Fourth of July Recipes

One dish served fresh every day.
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recipes

Heirloom Tomatoes Stuffed with Summer Succotash

“Succotash was one of those things I truly hated as a child. I grew up with the frozen kind—it was the lima beans I especially objected to,” says Thomas Keller. That changed as he got older and started eating succotash made with fresh vegetables. Now he thinks limas are extraordinary. For a lovely presentation, he spoons his buttery succotash into hollowed-out heirloom tomatoes.

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