Of this year’s cookbooks, “Mastering the Art of Southern Cooking” by Nathalie Dupree and Cynthia Graubert (Gibbs Smith 2012) is at the top of every list of the year’s best. I’ve already shared the story of my sideways connection to Ms. Dupree in an earlier post: http://www.chewingthefat.us.com/2012/11/skillet-lemon-chicken-with-spinach-and.html. I’ve barely skimmed the surface of this fascinating book and it’s 600 plus recipes. Now, with New Year’s Day approaching, I want to share another of Nathalie’s recipes, which is particularly timely. And I hope it has the intended consequence. Because in the South, it's a hard and fast rule that eating black-eyed peas at New Year’s, the basis for Mississippi Caviar, will bring good luck and prosperity for all of next year! So here’s our New Year’s gift to you! And if you’re wondering how the humble black-eyed pea rose to such exalted status, you may be very surprised at the answer.
Wild Garlic (or Ramps) Pasta - A simple pasta with the delectable flavor of wild garlic, or ramps, made with olive oil and fresh noodles.
1 day ago