32 JANUARY 2021
HANDB
OOK
WHETHER IT’S EATING 12 GRAPES at the stroke of midnight in Spain
or polishing off a marzipan pig in Germany, people around the globe
celebrate New Year’s Day with culinary traditions in hopes of bolster-
ing good fortune in the months to come. Here, we asked a few of our
favorite food pros to share what they cook to bring joy, comfort, and
the promise of a fresh start. Atlanta-based chef Todd Richards spices up
his family’s recipe for Hoppin’ John with harissa, Sydney-based writer
Yasmin Sabir shares her secrets for making diamonds of coconut rice
topped with Sri Lankan sambal, and cookbook author Zoe Adjonyoh,
of London, fries up crispy Ghanaian yam patties topped with perfectly
jammy eggs. Start a new tradition by preparing these dishes on January
1, or enjoy them throughout the year to commemorate new beginnings
of any kind. —ANTARA SINHA
Lucky Bites Usher in the new year
with tasty global traditions.
CHEF-INSPIRED
Hoppin’ John with Turnips and
Turnip Greens
ACTIVE 1 HR; TOTAL 7 HR 15 MIN
SERVES 6
Todd Richards spices up his family recipe
for black-eyed peas, rice, and greens with
harissa for extra heat. Turnips become
soft and tender after a quick braise, add-
ing body to this warming dish.
1 lb. dried black-eyed peas
2 Tbsp. vegetable oil
1 medium-size white onion, finely
chopped
2 medium turnips, peeled and cut
into 8 (^1 / 2 -inch) wedges
21 / 2 tsp. kosher salt, or to taste, divided
11 / 2 tsp. black pepper, divided
2 medium celery stalks, halved
lengthwise and cut into small cubes
4 small fresh jalapeños, seeded and
diced
4 medium garlic cloves, smashed and
chopped
4 dried bay leaves or 2 fresh bay
leaves
2 Tbsp. harissa paste, or more to
taste
1 tsp. smoked paprika
1 / 4 tsp. ground cumin
1 / 4 tsp. dried thyme or 2 thyme sprigs
3 to 4 cups vegetable stock
1 (about 1^1 / 2 -lb.) smoked ham hock
(optional)
8 oz. turnip greens or kale
Cooked yellow or white rice
3 scallions, thinly sliced
Sliced pickled jalapeños (optional)
- Rinse black-eyed peas; discard any
debris. Place peas in a large pot or bowl.
Add cold water to cover; let soak at room
temperature at least 6 hours or up to 1 2
hours. Drain peas, and set aside.
- Heat oil in a large pot or Dutch oven
over medium. Add onion, turnips,^1 / 2 tea-
spoon salt, and^1 / 2 teaspoon black pepper;
cook, stirring occasionally, until starting
to brown, 4 to 6 minutes. Add celery,
diced jalapeños, garlic, bay leaves,
harissa, smoked paprika, cumin, and
thyme; cook, stirring constantly, until fra-
grant, 1 to 2 minutes. Add peas, stock,
ham hock (if using), 1^1 / 2 teaspoons salt,
and remaining 1 teaspoon black pepper;
bring to a simmer over medium-high.
Reduce heat to medium-low; cover and
cook, stirring occasionally, until peas are
tender, about 45 minutes. Remove from
heat; stir in turnip greens until just wilted.
Let stand 15 minutes.
- Remove and discard bay leaves, thyme
sprigs (if used), and ham hock. Stir in
remaining^1 / 2 teaspoon salt or more to
taste. Serve over rice; top with scallions,
and, if desired, garnish with pickled jala-
peños. —TODD RICHARDS, WHITE OAK
KITCHEN & COCKTAILS, ATLANTA
MAKE AHEAD Hoppin’ John can be
prepared up to 2 days ahead.
WINE Bright, citrusy Sauvignon Blanc:
2019 Wairau River
NOTE Substitute a smoked turkey wing for
ham hock, or omit for a vegan dish. FOOD S
TYLING:
TORIE C
OX; PR
OP
STYLING: CLAIRE SPOLLEN
photography by VICTOR PROTASIO
