There are few ingredients more flavorful, economical, or deeply tied to Southern culinary heritage than hog jowl. Traditionally eaten on New Year's Day—whether cooked with black-eyed peas or collard ...

Dec. 29, 1948, in The Star: Are you planning your New Year’s celebratory menu? Here are selected prices from the latest Jitney-Jungle ad: Two pounds of black-eyed peas, 29 cents; hog jowl, 30 cents ...

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Cookbook author Von Diaz adapted this jalapeño and red chile-spiked greens recipe from culinary historian Dr. Jessica B. Harris. Chiffonade the leaves into ribbons for quick cooking, and pair them ...

Collard greens are part of the South's culinary traditions, especially in Black households. Now, a researcher is studying how differences in the leafy vegetable determine its taste and hardiness.

Hog jowl is not exotic. It is not trendy. It is not something you share a photo of, or a hashtag for clout. It is jaw meat — salted, smoked and stubborn. And it is one of the main ingredients of ...

When I think of collard greens, I almost instinctively picture a steaming pot of long-simmered leaves, sliced into delicate ribbons or rolled into tight little bundles, swirling among pieces of smoked ...

Add Yahoo as a preferred source to see more of our stories on Google. Dec. 29—Dec. 29, 1948, in The Star: Are you planning your New Year's celebratory menu? Here are selected prices from the latest ...