Ful Gnaoua Moroccan Black Eyed Pea Stew Serves 4 In Arabic, Ful Gnaoua refers to Guinea beans, which are virtually any long pod legume. Most of the recipes I found for Ful Gnaoua call for black eyed peas so I … Continue reading →
On New Year’s Day, I celebrated an age-old but new to me custom of eating black eyed peas with rice to ensure good luck throughout the new year. Our hostess Debbie Gerber, the personification of “you can take the girl … Continue reading →
Last weekend in Sonoma I had a delicious example of Real Food, steaming hot homemade Split Pea Soup from the stove of our good friend Steve Arelt. Making enough for a hearty first sitting with plenty left over to freeze … Continue reading →
Pork Ragù al Maialino Serves 4 Sam Sifton, NYT 9/29/10 Last September, NYT food writer Sam Sifton wrote about Marc Forgione’s (son of respected chef and restaurateur Larry Forgione) restaurant, Maialino. The most popular pasta dish on the menu, a … Continue reading →
