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Black-eyed peas are are actually beans. Likely originating in North Africa and brought to the New World by explorers and slaves, these tasty legumes have long been an important and beloved part of the Southern diet.
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Crab cakes with black-eyed peas in the batter are a tasty new twist on traditional crab cakes.
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Get Peanut Butter Chicken Wings, Rice Noodle Salad with Peanut Crunch and Rice Wine Vinegar Dressing Recipe from Food Network
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Asian-style stir-fried tofu with ground pork and diced shiitake mushrooms. Serve over steaming rice. Delicious!
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Fresh Fava Bean Dip with green garlic, lemon zest, olive oil, and goat cheese. Great served with jicama or cucumber slices.
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This rich dressing from New Orleans is studded with plenty of plump oysters and seasoned with Cajun-inspired spices.
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A baked pie shell cuts down the prep time of this coconut cream pie with a meringue topping.
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Chef John's recipe for miso-glazed black cod is his take on the dish made famous by chef Nobu Matsuhisa.
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Here's a hearty stew to feed a hungry crowd--it features a colorful array of beans simmering with sausage and chicken broth that slow cooks for hours, leaving you free to enjoy the day.
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Instead of heavy cream, this dish calls for low-fat yogurt, which is packed with protein and calcium.
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This is a cannellini bean salad with squash, broccoli, bacon, and maple syrup. Serve warm or at room temperature.
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The herb roasted pheasant with wild rice stuffing recipe is from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.