For an appetizer or snack, try our Mexico City Edamame, which takes your typical boiled-and-salted version a step further by by sautéing the shell-on pods with lime and tossing them with salt, cayenne, and garlic.

Or, free your beans and let them mingle—shell off—in a dish for extra crunch and a pop of color. Along with white miso and sesame chili oil, they add an Asian kick to a classic tuna sandwich, giving it a crunch that you'd typically get from celery. For something a little more traditional, try our yuba stir-fry from chef Tadashi Ono. In this simple dish, tofu skin is cooked with edamame, garlic, ginger, sesame oil, soy sauce, and scallions. For another easy stir-fry, cook edamame with loofah, a gourd also known as Chinese okra.

But when you're in the midst of summer, do what you can only do during the warm-weather months by pairing edamame with fresh produce to take advantage of summer's bounty. Succotash, a classic dish of corn and lima beans, is a refreshing celebration of summer vegetables. In our version, the corn is grilled and edamame supplants the traditional lima bean, making the dish feel familiar but welcomingly modern.

For the dishes above (and more!), head to our collection of edamame recipes above.