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See in the new year with a hearty bowl of black-eyed peas cooked with garlic, onion, tomatoes and diced country ham. A real country ham is quite salty, but the flavor and seasoning is just right for this homey dish.
Ingredients: peas, ham, garlic powder, onions, tomatoes
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Using a lower-fat mayonnaise makes this Amish-style macaroni salad with eggs and celery a lighter option.
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is a great cold-weather comfort food--it is creamy, rich, and hearty.
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A traditional pairing with a touch of lemon zest.
www.delish.com
Five ingredients create a delicious and simple spring side dish that pairs well with any main.
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Combine these two tasty vegetables for a delicious side dish everyone will enjoy.
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This pasta carbonara recipe—based on the Roman dish of spaghetti, eggs, and cheese—is simple to make and satisfying to eat.
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Fresh shelled peas, new potatoes, parsley and mint make a simple side dish that pairs with pretty much everything--chicken, beef, or fish.
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In this recipe, chef Grant Achatz tops seared scallops with a peanut butter panade that's thickened with bread crumbs to form a paste. He drizzles on a curry vinaigrette for a final, fragrant touch.
cooking.nytimes.com
This is a Greek-inspired pastitsio, a comforting béchamel-enriched mix of orzo, artichokes and peas Rather than butter, the béchamel in this dish is made with a couple of glugs of good extra virgin olive oil.
www.simplyrecipes.com
This chilled pea salad is made with frozen peas, smoked almonds, water chestnuts, and a hint of curry. It's a great addition to your summer salad recipe collection.