Looking for luck in the new year? You might try making this classic Hoppin’ John for New Year’s. From the recipe archive, first posted 2010.
This was the year I fell in love with black eyed peas. (The food. Already loved the band.) They have a wonderful flavor, almost smoky, even without bacon or ham. Earlier this last summer we put them in a salad with feta and spinach. So so good.
Every year, for the last 30 years at least, my parents and the neighbors on their small cul de sac throw a holiday party. The party used to be the progressive sort—appetizers at one house, the main at another, dessert and coffee at another. These days, given that most of the revelers are now in their 80s, we keep the festivities to one house. It’s always a lot of fun, with plenty of stories both old and new, told or retold with great relish each year.
Whether you are entertaining a crowd or making a simple meal for one, there’s nothing more easy, healthy, and delicious than poached salmon. This is my hands down favorite way to prepare salmon, because it’s so quick! Start to finish it takes only 15 minutes (at least with a small fillet), and it doesn’t stink up the kitchen the way broiling or frying salmon can.