Field peas are the South's most varied legume, but many cooks never venture past black-eyed peas and might not realize there are other choices. We should, however. Although black-eyed peas are good, ...

I am a big fan of field peas, and the field pea salad at C. Ellet’s at The Battery is the best cold field pea salad I’ve ever tried. Will they share the recipe? — Andrew Whittaker, Marietta Chef ...

This method works for any type of field pea, although more mature peas (with drier hulls) will take slightly longer to cook. Okra deepens the flavor of the pot liquor here, and the spent pods, for ...

This recipe from Charleston brothers Matt Lee and Ted Lee appeared in their "Simple Fresh Southern: Knockout Dishes With Down-Home Flavor" cookbook of 2009. Any variety of field peas will work here.

Sheri shares her delicious recipes for cooking with heirloom field peas. Sheri shares her delicious recipes for cooking with heirloom field peas with an extra helping of her Hoppin’ John Risotto with ...

For 30 years, Judy Epps greeted the new year with what she thought were the traditional good-luck foods: Pork, collard greens and black-eyed peas served over rice. “After learning about real hoppin' ...

Fall seems like the right time for beans — the kind you soak overnight and cook up with flavorful vegetables and meat. Harvests of beans and peas wind down by fall, and we’re blessed with a bounty of ...

Growing up in a rural Mississippi farming community, I learned to value connectedness to the land, to the people who grow our food, to those who cook it, to those who gather at the table, and to the ...

Instructions: Prepare peas according to package directions; drain and let cool 1 hour. Whisk together sugar, cider vinegar, garlic, hot sauce, salt and pepper in a large bowl. Add 1/4 cup oil in a ...

Ever wondered what would happen if classic French cuisine were to collide with Mississippi’s food culture? What if Charleston, Mississippi, were to bump into Paris? That’s the premise of Charleston ...