There’s no better way to start your new year off than with a big dose of black-eyed peas in crispy fritters with a spicy sauce. Hello delicious. Black-eyed peas are known to bring good luck and ...

Black eyed pea fritters are a delicious New Year's appetizer that represent good luck! Air fry them to perfection and serve ...

2 tablespoons diced thick-cut slab bacon (chef uses boar bacon from Lone Star in Austin), sautéed until crisp, drained and set aside 5 pea tendrils (see Note) or a pinch of microgreens (from ...

Black-eyed peas stand in for chickpeas in this Southern spin on falafel. To save on prep time, look for pre-shredded bagged red cabbage and matchstick carrots in the produce section of your grocery ...

To food editor Shilpa Uskokovic, when it comes to home cooking, cheap is the greatest compliment. Each month, in What a Steal, she’s sharing a highly craveable recipe—and showing us how to save some ...

Sift the chickpea flour and baking soda into a bowl with a pinch of salt. Whisk in the water to produce a smooth batter. Meanwhile, heat the oil in a frying pan, and over medium heat, cook the onion ...

Place peas in a microwave-safe bowl. Cover with enough water to submerge peas and microwave 1 minute, until tender. Drain water. Place peas, eggs, flour and baking powder in a blender. Blend until ...

The black-eyed pea is a world traveler. In this country, it is viewed as quintessentially Southern. But the light-colored legume with a distinctive black mark grows on five continents. Each country ...

1 cup yellow or green split peas, washed and picked over Peanut or other oil as needed 1 jalapeno or other hot fresh or dried chili, stemmed, seeded and minced, or to taste 1 half-inch piece ginger, ...

Americans eat black-eyed peas for New Year's to bring about good fortune in the coming year. But that's the short answer. The long one involves a shared family tradition that celebrates the legume's ...

Every growing season, we tend to find a wildcard, which in our case refers to that one key produce that seems to fill our shelves and then some, two years ago it was the zucchini leading to recipes ...