January 8, 2021
Happy New Year! I hope your year is off to a fresh start. I made a big pot of black eye peas with ham and smoked sausage; a pot of slow-braised cabbage and onion; a pork roast that I put in sous vide for about 4 hours with garlic, ginger, and soy that was divine, I'll work on a formal recipe for that one and share it later this year; and a big skillet of yellow buttermilk cornbread loaded with jalapeño peppers and cheddar, with a super-crispy crust. One of my neighbors is a young medical student from Michigan who hasn't seen his parents in a year; I loaded up a tray with some of everything for him and he deemed it the "best New Year's meal ever". Hopefully it brought us all health, good luck, and prosperity for the year.
It's chilly here in New Orleans for the weekend; I intend to bake a loaf of bread and make either a big pot of chili and fritos per the link below, or a big pot of clam chowder. Both sound really good to me.
Enjoy the recipes below, stay safe and healthy, and, as always, let me know what's on your mind.
Susan Ford, Publisher and Editorial Director
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November/December 2020 In the Mail; if you're a PAID subscriber and would like a link to the digital edition, email me.
Last Week's Recipes:
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