Happy New Year’s Eve day! Every first of the new year I make a big pot of hoppin’ john—and re-post this recipe—black-eyed peas and some kind of cured pork, yes for good luck, but mainly because black-eyed peas are an underappreciated treasure. Nutritious and earthy and economical and deeply satisfying as frigid weather pushes down on us and we look out at the horizon of winter with no May in sight. David Tanis wrote a good piece on black-eyed peas in the Times and their ancient history. He adds greens (symbol of cash) and suggests serving with cornbread (symbol of gold). But I like it humble, without hope or fear: bacon is the cured pork, tomatoes and onions for flavor, and beans beans beans. Wishing all a healthy and fruitful new year. Hoppin’ John 1 pound Read On »
Posts Categorized: aromatics
I’ve posted this before and I’m posting it again earlier this year. Thanksgiving is two weeks from this Thursday so if you have time, make some fresh turkey stock now and freeze it, or make it up to five or six days before Thanksgiving. It may be the most critical element of the Thanksgiving meal—the basis for a great gravy, of course, but it can also moisten the dressing and be used to keep the quick-to-cool sliced breast hot and moist. To make the stock I roast drumsticks, wings, and necks. (I read in the Times that the venerable Jacques Pépin picks the meat off the neck of the turkey and adds it to the gravy. I might try that this year.) Roasting them will give your stock a nice flavor. All that golden-brown roasted skin Read On »
In honor of Mother’s Day two weeks hence, Mac has reduced the price of all our kitchen tools by 40% if you use the promo code “mothers” for this week only (ends Friday 5/2 at midnight eastern). Simply type that word in Step 2 under “Discounts” and Shopify will tabulate it. Mac Dalton and I created these tools to make cooking easier and more practical. Flat-edged wood spoons are an essential in my kitchen, as are the offset spoons and the deep all-purpose perforated spoon, aka Badass Egg Spoon (which has already changed many lives! or one at least). And I can’t keep your knives sharp for you but I can give you a place to put them. This in-drawer knife holder is one of my most valuable items—the second photo is of my knife drawer Read On »
If you don’t already know Joshua Weissman of Houston, he is the young author of The Slim Palate (also the name of his blog). It’s also a Paleo cookbook, but that’s beside the point (as far as I’m concerned). And yes, it’s a lovely book with intriguing recipes and photographs that floored Donna, especially given that Josh was 17 when he took most of them, and is only 18 now. When I got an email request to blurb the book, I thought little more than “Ugh, OK, send me a PDF, I’ll try to have a look.” And I did, and it was good, and I did a little more poking around on his site. My turn to be floored. Watch this excellent video to meet Josh and hear his uncommon story—he’s an inspiration. This is more Read On »
Try making this greens and beans combination with an asian twist, via White on Rice Couple.