Black-eyed peas, they’re practically the official bean of the Southern U.S. Except the most common variety is apparently called a California BlackEye and…whatevs. We be lovin’ them in the South. The pea is ours! Typically I do as most good Southern people do, adding them to a pot or crock pot with ham or bacon […]

If you’ve cooked long enough, you’ve probably had to improvise with a recipe. My local grocery store often doesn’t have specialty ingredients such as miso paste. And the original we based this recipe off of uses miso. I know by now my grocery store wasn’t likely to have it, so I got red curry paste […]

I love edamame (aka good ‘ole soybeans), but my experience with it never went beyond the appetizer basket we’d order at the sushi place sometimes. Warm, lightly salted and still in their pods, the pea-green beans spit out easily and are kind of the al dente version of the bean world. Of course, I’ve never […]

I’m not the biggest fan of canned tuna, so when this recipe piqued the ‘ole radar I was more than a little surprised. But I do love me some couscous, especially the pearl variety, or Israeli couscous as it’s also called. Going down the list of ingredients was like a mini convention of Yes. Too, […]