Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

Recent columns

• How fresh is that food in your fridge? Depends.
• Summer of growth
• Beef, dissected
• Parents, think outside the (lunch)box

Recipes

• Use Your Noodle Salad
• Baked Crispy Chicken Fingers

• Recipe archive

Note: Edamame (pronounced eh-duh-MAH-may) are immature soybeans. They are cooked in the pod, but only the beans themselves are eaten. Edamame can be found in your grocer’s frozen vegetable aisle and make a healthy, delicious finger food.

2 Tbsp. kosher salt

1 (1 lb.) bag frozen edamame

Sea salt to taste

Fresh lime

Boil edamame in a pot of water salted with the kosher salt. Cook about 4 minutes, or until tender, then immediately transfer with a slotted spoon to a bowl of ice water to stop cooking.

If cooking more than one bag of edamame, return water to a boil before adding the next batch.

Drain well in a colander and place in a bowl.

Squeeze lime juice over edamame and sprinkle with sea salt to taste. Toss and serve.