After trying this Southern good-luck charm of black-eyed peas, we say forget the luck. Just pass more of these peas, please.
About Tessa Kiros
Born to a Finnish mother and a Greek-Cypriot father, Tessa Kiros grew up learning firsthand of the world’s diverse cultures and traditions. She’s worked in restaurants in Sydney, Athens, Mexico, and London. Kiros is the author of more than half a dozen cookbooks, including her most recent title, Recipes and Dreams from an Italian Life. She lives in Tuscany with her husband and two daughters.@tessakiros
Sesame, Pistachio, and Honey Candy ~ Pastelli
A sweet something that evokes the memory of travels to Greece. Or the bulk bins of ’70s-era health-food stores. Whichever experience it calls to mind for you, these will take you back.
Vietnamese-Style Bun Bo
Translated literally as rice noodles and beef, bun bo is a Vietnamese classic in which what you’re promised is what you get…and a heck of a lot more given its layers of nuanced complexity.
Roast Duck with Clementines
This is essentially orange-glazed duck with the crispiest skin you’ve ever experienced. Surprisingly straightforward to make. And even easier to accept the accolades for afterward.
Strawberry Jam
This quick refrigerator jam doesn’t require canning and processing and preserving. It just requires strawberries, sugar, a pot, and a fridge.
Celery Marmalade
Weird, we know. But it uses up all that leftover celery languishing in your veggie bin. And it goes SPECTACULARLY with cheese. You’re welcome.
Entrecôte à l’Anchoïade ~ Steak with Anchovy Butter
A French approach to rib eye infused with butter and Cognac that’s embellished with a quick pan sauce that’s both classic and classy. Voila.
Sgroppino ~ Lemon Chill
This Italian sipper swirls together vodka, Prosecco, and lemon sorbet to ridiculously satiating, giggle-inducing effect.
Ouzo Sorbet
This brash and boozy sorbet is just what we crave come summer. It’s sorta the sorbet equivalent of an after-dinner digestif. Opa!
Cranberry Sorbet
This pretty little number is sweet and tart and sassy enough to hold its own against all manner of menus, whether holiday or more humdrum.