Southern soul in a bowl: Smoky pork and black-eyed peas transform into Hoppin’ John
There’s something deeply comforting about a steaming bowl of Hoppin’ John on a chilly evening. I first encountered this humble Southern classic during my apprenticeship at a Charleston restaurant, where the head chef—a formidable woman with hands shaped by decades of cooking—insisted we make it properly or not at all. The combination of smoky pork, … Lire plus