good morning. Hopping John (above) is a South Carolina lowland dish made of peas and rice cooked together and often served on New Year’s Day to wish for a prosperous and lucky future. (The peas represent coins. Some cooks throw a dime into the pot or place a coin under one of the bowls on the table.)
But as Toni Tipton-Martin writes in her excellent 2019 cookbook, Jubilee: Two Centuries of African American Cooking, instead, as part of the vigil service held by Christians, Many people eat Hopping John on New Year’s Eve. Let’s get together and welcome the new year. The origins of the ceremony date back to “Freedom Eve,” December 31, 1862, when enslaved Africans gathered in southern churches to hear the news that they had been freed by the Emancipation Proclamation.
Tipton Martin’s recipe for Hoppin’ John is not that old. She adapted a recipe she found in Aunt Julia’s Cookbook, a collection of southern coastal recipes published by Standard Her Oil Company in the 1930s. (“For happy eating, use these recipes,” the cover says, “for happy driving, buy at Esso signage.”) She I use bacon to season the rice, but if you can get your hands on smoked pork, use jowls instead. She won’t regret it.
View recipe →
Serve with collard greens representing dollar bills for a great evening.This combination should have you in bed and snoozing by 10 p.m.
As for the rest of this week. …
If you chose a different route than Hopping John on New Year’s Eve and went to bed early, you may need some help today. And if it’s not possible to make a big bowl of menoodles, I’d go for a smash burger, fries straight out of a freezer bag, and ideally Mexican, since sugar objectively tastes better than sugar. Prescribe ice-cold cola for meals, which is the origin of. High fructose corn syrup used for flavoring made in the USA. A little Advil for dessert?
back to work. Kenji Lopez-Alt’s moosh mushroom recipe is served on warm flour tortillas with hoisin sauce for an easy weeknight meal.
Melissa Clark’s Tuscan Kale Salad recipe comes together quickly and is super delicious. Especially if you follow my advice and throw a handful of dried currants or cranberries in there, it gives it a third texture and a sweet pop beyond the greens and croutons.
And you can greet the first weekend of 2024 with a taste of the past. It’s a grilled chicken leg that I learned how to make from California chef Cal Peternell about 10 years ago. I like to eat it with couscous. A baked potato might be better.
Thousands more recipes await you at New York Times Cooking. However, you need a subscription to read it. Subscriptions enable this entire operation. If you haven’t submitted it yet, would you consider submitting it today? thank you.
If you have any issues with our technology, please contact us. The person in charge will contact you. Or, if you would like to thank Auld Lang Syne, contact us at firstname.lastname@example.org. It is not possible to reply to every letter. But I read everything I receive.
Now, this has nothing to do with oranges or ducks or holiday ham or ground allspice, but today I’m not going to write about my own cultural recommendations, but instead my colleague at the Culture and Lifestyle desk I wanted to focus on the recommendations. New York Times.