I am a big fan of field peas, and the field pea salad at C. Ellet’s at The Battery is the best cold field pea salad I’ve ever tried. Will they share the recipe? — Andrew Whittaker, Marietta Chef ...

F&W Editor in Chief Hunter Lewis uses a broth spiked with Old Bay Seasoning, fennel seeds, and red pepper to flavor field peas and shrimp before giving them a quick soak in a lemon-sherry vinaigrette.

Sheri shares her delicious recipes for cooking with heirloom field peas. Sheri shares her delicious recipes for cooking with heirloom field peas with an extra helping of her Hoppin’ John Risotto with ...

Field peas are the South's most varied legume, but many cooks never venture past black-eyed peas and might not realize there are other choices. We should, however. Although black-eyed peas are good, ...

For 30 years, Judy Epps greeted the new year with what she thought were the traditional good-luck foods: Pork, collard greens and black-eyed peas served over rice. “After learning about real hoppin' ...

This pea recipe comes from my friend, the late Henry Mayer, who served this casserole with anything barbecued. He also told me it was a dish that could share the table with pot roast, smothered ...

Southern White Acre Peas, a variety of cowpeas, brings to mind warm summer days and farmers' markets overflowing with fresh vegetables. Originally used as food for livestock, these lowly legumes have ...

Sheri shares her savory Hoppin' John Risotto recipe with a Collard Pesto that is a keeper. Sheri shares her love of heirloom field peas with a savory Hoppin' John Risotto recipe with a Collard Pesto ...

There are hoppin’ John recipes that require the cook to start a day beforehand by soaking dried beans. And then there are hoppin’ John recipes that can be made with a selection of ready-to-eat pantry ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." A sure sign of spring is the appearance of fresh little green balls of goodness on our plates: peas. They ...

Field peas are the South's most varied legume, but many cooks never venture past black-eyed peas and might not realize there are other choices. We should, however. Although black-eyed peas are good, ...