rrb@seismo.CSS.GOV (Robert Blandford) (08/04/90)
I would like some recipes using black-eyed peas, which I think are widely unexploited. I heard Edna Lewis, a famous black cook, now at Gage and Tollner's in Brooklyn, New York say this also. We agreed that Hoppin John is not what we are looking for. She said that she liked to cook them "Italian Style" which involved sauteing them in olive oil and using tomatoes; but I couldn't catch the details.