As a Yankee, blackeyed peas were an acquired taste for me - took quite awhile, too But after many years I have completely embraced them, and love them.
For New Year’s I will be cooking a dish I learned from a Cosmo recipe many years ago. It’s pork and sauerkraut, with an apple, an onion, and some white wine. And spices - this is where I got off the track. I don’t remember what the original recipe called for - suspect sesame seeds, which I didn’t have. Just looking around at what I had, I substituted pickling spice for the sesame or whatever it was. And I loved the result, and still use it to this day.
carraway seed