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Now y'all all know you need to eat hoppin' John and greens (Collards preferred) on New Year's Day for health and wealth in 2011, don't y'all?

asked by Nora over 6 years ago
11 answers 508 views
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Abbie is a trusted source on General Cooking.

added over 6 years ago

And blackeyed peas! Happy new Year!


champagne and oysters and cake

22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added over 6 years ago

or lentils! http://www.epicurious.com...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

Well @aargersi, Hoppin' John by definition contains black-eyed peas. So you're covered with Hoppin' John and collards, for sure. The Champagne & cake (no oysters) come for me, on New Year's Eve.

B0f2c3df 9bf7 43fc 8544 eb75ba85a60e  kay at lake
added over 6 years ago

Got my bag of peas all ready; I do mine with smoked sausage and tomatos and diced chiles. I detest collards, along with turnip greens, kale, and all greens of that nature, so I will be making Suspiciously Delicious Cabbage. Will also have potato salad, and roasted pork loin. Got books to read and football to watch. Ready for another holiday weekend!

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

pierino is a trusted source on General Cooking and Tough Love.

added over 6 years ago

I love Hoppin' John and I love collards too. Bring on the bitter greens! But I've already ordered my New Year cotechino from Corti Bros.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

Thought that this looked good.


94d3d922 0c09 4916 9398 e8dc022fa2d0  lobster 001
added over 6 years ago

Champagne and Texas Caviar for me (black eyed pea salad)!

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added over 6 years ago

We do a choucroute garni every year - pork and cabbage! This year we'll use our first batch of homemade lacto-fermented saurkraut. Can't wait!

Efedd35d 6597 4f0e b495 b7ea2f70ebab  choucroutegarni

Fff96a46 7810 4f5c a452 83604ac1e363  dsc03010
added over 6 years ago

I used to alternate--elaborate and ritzy ham dinner with Hoppin' John on the side one year, earthy cassoulet the next. After more than 50 years, my Filipino aunt married to a Czech uncle says it's his superstition that you never eat fowl on New Year's or else all your good luck flies out the window. NOW she tells me! No wonder my luck seemed to change every other year! From now on, I'll wait until the depths of January to bake a cassoulet.

I'm picking up a salty Va. ham on Wednesday and will give it a good long soak before Saturday. I'm making thirschfeld's lentils
( http://www.food52.com/recipes... ) except I'll shred the meat and serve it off the bone, along with Hoppin' John with plain white rice on the side, roasted buttered brocolli and soft yeasty crescent rolls for us Yankees and a pan of cornbread for the hillbilly side of the family. Hog heaven with carbs on the side--that should start this new year off right.

Ad0d3623 a28a 4793 82a8 5f1ab0a2f633  dsc00426
added over 6 years ago

i have a new year's day buffet tradition, and trying to serve hot black-eyed peas and collards is too much of a pain, so i've taken to making a cold/room temperature black-eyed pea salad with the greens tossed in with some vinaigrette. i hope that counts!

Ad0d3623 a28a 4793 82a8 5f1ab0a2f633  dsc00426
added over 6 years ago

oh, and i love the formation of the question, nora!

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