This is another dish inspired by a recipe in Louisa Shafia’s book “The New Persian Kitchen.” You can use more or less water, depending on whether you want the dish to have the consistency of a soup or ...

This salad is inspired by a Greek recipe that calls for lots of herb fennel. I couldn’t find herb fennel, so I added a thinly sliced fennel bulb to the mix. Along with its refreshing flavor, the ...

This fast, deeply savory soup of black-eyed peas, tender greens, and smoky ham comes together in 45 minutes. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience ...

Discover four restaurant chains chefs recommend for chicken and black-eyed peas.

This flavorful, earthy recipe is perfect for the Sephardi Rosh Hashanah custom of starting the meal with a mini-seder. A ritual derived from the Talmud, guests sample small portions of certain ...