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Flavorful black-eyed pea recipe, originally designed for New Year's Eve but great for any time of year.
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Get IPA Mac and Cheese Recipe from Food Network
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This recipe is by Mark Bittman and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Toss buttered and seasoned couscous with cubes of ham, pineapple chunks, sweet red onions and green peas. Serve with a tangy dressing of pineapple juice and Dijon mustard for a light, refreshing salad.
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Avocado is tossed with peas, tiny shrimp, olives, onions, and seasonings, then served in the shells made by the scooped-out avocado peels.
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Pasta tossed in a sesame oil and soy sauce-based dressing is a refreshing, Asian-inspired side dish perfect for picnics.
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This cool, refreshing salad can also be used as a relish. It is always a hit!!
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Black eyed peas with corn and other veggies with a sweet and sour dressing that keeps getting better the longer it sits.
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This is a wonderful cold pasta salad with ham, hard cooked eggs, Swiss cheese, and peas. Tossed with a creamy, spicy dressing, this salad is also great with macaroni, rotini, or your favorite shaped pasta.
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This hearty soup is made with a colorful mix of carrots, peas, leek, and onion. Borlotti beans and farro are added, which make the soup hearty enough to be a main course.
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An easy slow-cooked split pea soup enriched with carrots, potatoes, and smoked turkey legs makes a flavorful, rib-sticking meal when days start to turn cold.
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Get Grilled Risotto Primavera Recipe from Food Network