Featuring juicy beef patties, crispy bacon, tangy pickled onions, a perfectly fried egg, and a vibrant green pea purée, these bite-sized burgers are packed with flavor and texture. The pea purée ...

This is a far cry from army-green split pea soup. Cooking the peas briefly retains their vibrant color, and the addition of fresh herbs keeps the finished soup looking and tasting bright.

"I haven't met a bean or pea that I didn't love," says Steven Satterfield. Here he soaks split peas for an hour before simmering them in the soup, so they're more tender and the soup is smoother.

1) Add the cooked and drained black eye peas to a large bowl along with the diced tomato, red onion, red bell pepper, chopped pickled jalapeños, chopped chives and freshly chopped parsley.

famously hated black-eyed peas. Realizing their necessity for New Year's in the South (check out the history of this tradition, and recipes for Hoppin' John), she pickled the heck out of 'em to ...

Serve the fish immediately drizzled with oil. Place a dollop of the green pea relish alongside, plus a green salad and the pickled vegetables topped with the diced cucumber.

Even the inventor of the popular Texas Caviar recipe, originally known as Pickled Black-Eyed Peas, only reluctantly embraced the peas. Helen Corbitt (1906-78) left her native New York in 1931 to ...