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1. In a saucepan, cover the black-eyed peas with water and bring to a boil. Simmer over low heat until tender, 45 minutes. Drain. 2. Meanwhile, in a skillet, heat the oil. Add the onion, season ...
1 cup dried black-eyed pea; 2 tbsp extra virgin olive oil; 1 medium sweet onion, finely diced; salt; 1 red bell pepper; 2 large celery rib, cut into 1/4-inch dice; 2 tbsp low-fat mayonnaise; 4 tsp cider vinegar; 4 large scallion, green parts only thinly sliced; freshly ground black pepper; Tabasco Sauce, for seasoning
Related: 8 Fun Facts You Didn’t Know About Ina Garten. The Best Ina Garten Recipes. From pancetta and peas and the perfect roast chicken to meatloaf, here are 25 of Ina Garten's best recipes of ...
This black-eyed pea and collard green salad can be served warm or at room temperature, either as a side dish or as a vegetarian main course along with rice or crusty bread. Harissa and peri-peri ...
Ina Rosenberg Garten (/ ˈ aɪ n ə / EYE-nə; born February 2, 1948) [1] is an American television cook and author. She is host of the Food Network program Barefoot Contessa and was a former staff member of the Office of Management and Budget . [ 2 ]
“One of my all-time favorite comfort foods is a bowl of split pea soup, dating back to the days when my mother served us canned pea soup with cut-up hot dogs (very ‘50s!)," says Garten.
Hot Lobster Roll with Lemon-Tarragon Butter; Caramelized Scallops with Fresh Green Pea Vinaigrette; Grilled Swordfish and Eggplant Salad with Honey-Thyme Vinaigrette; Raspberry Gingerale 32 4
It's light and fresh and delicious—and takes about five minutes to throw together.