black history month

Jenné Claiborne&#x27;s Harlem Caviar celebrates black-eyed peas in all of their glory. This bright, delicious dish comes together in just 15 minutes. 

Jenné Claiborne&#8217;s Harlem Caviar: Black-Eyed Pea Salad

black-eyed peas (equivalent to 2 cans)

celery, chopped (about 1 stalk)

red onion, chopped

red bell pepper, diced (about 1/4 cup)

Dijon mustard

apple cider vinegar

hot sauce (start

maple syrup or agave syrup

oregano

thyme

sea salt

olive oil

fresh parsley, chopped

Adapted from SWEET POTATO SOUL by Jenné Claiborne. Copyright © 2018 by Jenné Claiborne. Excerpted by permission of Harmony Books, an imprint of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

The Kitchn

Danielle and Gabrielle Davenport

Step 1

Place the cooked black-eyed peas, celery, red onion, and peppers into a large mixing bowl.

Step 2

In another bowl whisk together the mustard, vinegar, hot sauce, maple syrup, oregano, thyme, and salt.

Step 3

Drizzle in the olive oil while whisking vigorously until well blended and creamy.

Step 4

Pour the dressing over the black-eyed peas, and stir well to combine.

Step 5

Stir in the fresh parsley then serve. (This dish is best when made a few hours before or the night before serving.)

Mixed with spaghetti and topped with cheddar and sour cream, dinner doesn’t get much cozier.

Indian Creek Chili

beef turkey

onion,

chili powder

garlic powder

red pepper flakes

1 (14- to 16-ounce) can diced tomatoes, tomatoes

(14-

tomato juice (5 3/4 cups)

Table salt

spaghetti

Sour cream,

cheddar cheese,

Reprinted with permission from Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks by Crystal Wilkinson copyright© 2024. Photographs by Kelly Marshall copyright © 2024. Published by Clarkson Potter, an imprint of Penguin Random House.

Crystal Wilkinson

Heat a large heavy-bottomed pot over medium heat. Working in batches as needed, brown the ground meat just until no trace of pink remains, stirring often. If there is a lot of rendered fat, drain that off.

Move the meat to one side of the pot and add the onion. Cook for 6 to 8 minutes, until it has softened, then stir the chili powder, garlic powder, and a small pinch of red pepper flakes into the meat.

Add the diced tomatoes with their juices, the kidney beans, and tomato juice. Reduce the heat to medium-low, cover, and cook for about 40 minutes, stirring occasionally.

About 15 minutes before the chili is done, bring a pot of water to a boil over medium-high heat. Salt it generously. Add the spaghetti and cook to al dente following the directions on the package. Drain the pasta and add it to the pot of chili.

Cover and cook for the remaining minutes so the pasta absorbs some of the chili’s flavor. Taste and add more salt and/or red pepper flakes as needed. Serve hot, with sour cream and cheese.

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