Good morning! Today we have for you:
Hoppin’ John, lovely and lively
Hello! Julia here. Happy to be with you today. We published Toni Tipton-Martin’s Hoppin’ John recipe (adapted by Kayla Stewart) in 2021, and the comments have been reliably busy and heartwarming around the New Year ever since. A commenter named Bea wrote:
With Louisianians chiming in about using tasso instead of ham, vegans bringing the smoked paprika and Lowcountry folks asserting that red peas are luckier, this classic dish is the kind of recipe that makes New York Times Cooking a sustaining, inspiring community all year long. Featured Recipe Hoppin’ JohnHere are four more recipes to start (or end) your year on a lively note: Coconut saag: As Priya Krishna says in the video that demonstrates the recipe, “This is the best way that you can eat a pound of greens.” It’s warming and hearty, but somehow still light. Sheet-pan roast chicken with tangy greens: Cooking kale or other braising greens in the spiced, golden fat that’s rendered from roasting chicken legs is the kind of technique that makes a sheet-pan dinner special. Crispy gnocchi with spinach and feta: Spinach and feta with dill, mint and lemon is a heavenly (and classic) combination, and I love how Hetty Lui McKinnon combines that here with the browned, buttery gnocchi. Golden potato and greens soup: Finally, how beautiful is this golden soup from Andy Baraghani? It has many of the restorative, cheering properties of chicken soup, but it’s vegan. Thanks for reading!
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