Hoppin' John with Turnips and Turnip Greens, chef Todd Richards' take on a Southern classic for New Year's Day featuring ...

Many cultures believe in symbolic food to ring in the New Year. These foods symbolize prosperity and good luck for the coming ...

Drain soaked peas; place peas in a large pot, and pour cold water to a depth of 4 inches to cover peas. Add thyme, garlic cloves, and 2 tablespoons of the salt. Bring to a boil over high. Reduce heat ...

Black-eyed peas: These beans, a type of field pea, are the heart of the dish and believed to bring luck and prosperity. Dried peas will give you the best texture, but canned will work just fine if you ...

In Saving Southern Recipes, Southern Kitchen’s Kate Williams explores the deep heritage of Southern cooking through the lens of passed-down, old family recipes. It took me a long time to like Hoppin' ...

Rigatoni With White Bean Sauce is a muscular dish that gets deep flavor from Swiss cheese, making it an unusual take on mac and cheese. To make the sauce, heat a large saucepan and saute 1 cup chopped ...

The more the merrier in the Orlando Sentinel test kitchen! That’s why we have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today’s ...

New Year's is about a lot of things: partying into the night, getting tipsy on Champagne, sharing a moment with a special someone at the stroke of midnight. But most importantly, the new year is a ...

Place the peas, hock, and bay leaves in a large pot and cover with cold water. You want to have enough water so go about two inches over your dried peas. Place on medium-high heat and bring to a boil.

This week on Good Food Stephen Stryjewski, chef and owner of Cochon in New Orleans, talks to Evan about Hoppin’ John – a popular Southern dish served on New Year’s Day that promises to bring luck and ...

New Year's is about a lot of things: partying into the night, getting tipsy on Champagne, sharing a moment with a special someone at the stroke of midnight. But most importantly, the new year is a ...

In Dakar, Senegal, it’s called thiebou niébé (che-boo nee-eb-bay). It’s a dish that traveled across the Middle Passage, stowed in the memories of the enslaved Africans who built what Karen Hess called ...