Two New Ways to Eat Your Collards & Black-Eyed Peas for the New Year

New Year’s Eve gets all the attention—Champagne and pigs in a blanket, sparklers and velvet dresses—but growing up in Alabama, it was New Year’s Day that I looked forward to the most. In my family, New Year’s Day meant a giant feast, one that was different from our Christmas celebrations just a week before. And no matter what, we’d have the holy trinity of Southern New Year foods on the table: black-eyed peas, collard greens, and cornbread. Black-eyed peas and collard greens are traditionally eaten on New Year’s Day across the South, to symbolize luck and money in the forthcoming year. Like so many of my favorite Southern foods, they came out of the African diaspora. Black-eyed peas are native to West Africa, a region from which many enslaved people were forcefully taken. And the style of cooking collard greens most associated with Southern food— cooked down until they’re silky and salty, thanks to the addition of a ham hock—also stems from West African cooking traditions. Read More >>
http://dlvr.it/SGD8KY

Comments

Post a Comment

Popular posts from this blog

Roasted Summer Squash (With a Panko Breading)

Image
Roasted summer squash is oven-easy and super tasty! Rounds of squash are seasoned and topped with a crispy crumb topping. I love yellow squash in this recipe but you can use zucchini, patty pans, and even crookneck squash if they’re still popping up in your supermarket. An Easy Side Dish This recipe brings out the very best flavors with just a few ingredients and even fewer steps! Squash takes just minutes to roast and has great flavor. The simple crispy coating clings to each piece adding flavor and crunch! Ingredients or Variations SQUASH Naturally, summer squash is the star here (zucchini or pattypan work great in this recipe too). BREADING  The light breading mixture of Panko bread crumbs, Parmesan cheese, and some seasonings like lemon pepper, paprika, and salt is what pulls this recipe altogether! OTHER VEGGIES Why not switch up the recipe and add some of your other favorite veggies. Ensure you use ones that have a similar cook time, we love asparagus spears and...
Read more

Tonjiru (Japanese Pork Soup)

Image
Tonjiru (豚汁) A traditional Japanese meal usually consists of a main dish, some side dishes, and a bowl of soup. This Japanese pork and vegetable soup lumps the main dish, soup, and sides together into a hearty stoup (stew+soup) that makes for a complete meal when paired with a bowl of rice. Easy to prepare, […] The post Tonjiru (Japanese Pork Soup) appeared first on Norecipes - Elevating Everyday Meals. http://dlvr.it/RpqPzM
Read more

Fennel Is, Without a Doubt, Our Favorite Spring Herb

Image
Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more.   This week we’ve got fronds on the brain—fennel fronds, that is. You can find fresh fennel year round, but it really peaks during spring. Once you get your hands on fennel, you’ll probably be taken by the pleasant, anise-like aroma and then immediately think to yourself: “Okay…but what do I do with this?” Because as cool as fennel is to look at, and as lovely as it smells, it’s not the most common herb to cook with. Adding crushed fennel seeds to meatballs? Duh! But roasted fresh fennel wedges as part of a weeknight meal? Can’t say that’s exactly in my repertoire.    So if you want to start cooking with fennel, we’ll go over what to look for when selecting fennel, how to store it, and how to use every part of the plant from bulb to stalk to fronds—and more! Licorice haters fear not, there might be hope for you and fennel after all.   What to Look For First things...
Read more