We usually celebrate New Year’s Day with friends at the Salt Lick Barbecue, with the traditional cabbage (cole slaw) and pork (ribs), but this was my first year to have black-eyed peas. They symbolize coins, which along with collard greens to symbolize bills, are thought to bring prosperity throughout the year. We can use all the help we can get this year!
Serve with white rice.
I love the current “sheet pan supper” trend, which combines desire to roast everything with the need to get a healthy weeknight dinner on the table quickly. Cooking everything on the same sheet pan allows the veggies to roast in the meat’s juices, which amplifies the flavor.
Ground turkey and sweet potatoes make an adaptable canvas for different flavors. You can easily adjust this recipe to be less spicy, to accommodate kids (but serve it with more chile garlic sauce on the side for heat-loving adults), or to be less sweet.
Making risotto takes patience, which is part of why Guy is so good at making it. I much prefer his risotto to any I could get in a restaurant, and he often makes it for special occasions.
This risotto has soft cubes of sweet potato, dry white wine, Parmesan cheese, and fresh oregano.
Mom’s version of sweet potato casserole is a decadent staple on our holiday menu. It calls for canned sweet potatoes, but can be made with cooked fresh sweet potatoes. They’re baked with beaten egg and brown sugar, and topped with a buttery mixture of crushed cornflakes and chopped pecans.