My black-eyed pea salad reminds me of a Southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. —Danielle Ulam, Hookstown, Pennsylvania
Since we raise our own pigs, I like to use ground pork in this zesty soup. But I've used ground beef with equally good results. Green chilies give this dish some Southwestern flair. —Mary Lou Chernik, Taos, New Mexico
"Even people who don't care for black-eyed peas will enjoy this hearty meatless soup," promises Donna Ambrose, Mt. Wolf, Pennsylvania. "With a crusty loaf of bread, it's a heartwarming meal for those cold winter days."
I've always wanted to try black-eyed peas, and I happened to have smoked sausage on hand one night, so I invented this full-flavored stew. It's the perfect way to heat up a cold night without spending a lot of time in the kitchen. I usually doubled with seasonings because we like our food spicier.
My neighbor gave me a container of this zippy, tangy salsa one Christmas and I had to have the recipe. I fix it regularly for potlucks and get-togethers and never have leftover. I take copies of the recipe with me whenever I take the salsa. —Kathy Faris, Lytle, Texas
A real Southern favorite, black-eyed peas are traditionally served on New Year's Day to bring good luck. My mother's recipe with bacon, garlic and thyme makes them extra special. —Ruby Williams, Bogalusa, Louisiana
My family enjoys picnics anytime of year—especially in the spring. To get in the mood for warmer weather, I serve this hearty main-dish salad. You just can't beat a salad that tastes great and is good for you, too.