Boring Beans Begone With Barbecued Black-Eyed Peas

In America, it’s a tradition to eat black-eyed peas for good luck as we ring in the New Year. Just because they’re beans – a statement of fact, even though they are called “peas” – doesn’t mean they have to be boring. This barbecued baked black-eyed peas recipe is spi-cy (yes, that’s two syllables, because this is a Southern recipe and to emphasize that this will open up your sinuses). It tastes smoky and rich, as if it’s seasoned with bacon, but the flavors come from the chipotles in adobo sauce. I especially love it with grits, millet, or brown rice. Happy (almost) New Year to you and your family!

Baked Barbecue Black-Eyed Peas

Adapted from Vegan Soul Kitchen by Bryant Terry


  1. 1 1/2 cups dried black-eyed peas, soaked overnight
  2. 2 teaspoons plus 3 tablespoons olive oil, divided
  3. 1/2 onion, diced
  4. 1 green bell pepper, diced
  5. 2 cloves garlic, minced
  6. 2 tablespoons red wine vinegar
  7. 2 tablespoons lime juice
  8. 1/2 cup tamari or soy sauce
  9. 1 cup canned tomato sauce
  10. 1 large chipotles in adobo sauce
  11. 1/4 cup agave nectar or honey
  12. 1 tablespoon ground cumin
  13. 1 teaspoon dried thyme


  1. In a large stock pot, combine black-eyed peas with enough water to cover them by two inches. Bring to a boil over medium heat. Skim off any foam, reduce heat to medium-low, and simmer, partially covered, until just tender, about 50 minutes to an hour. Drain beans, reserving cooking water.
  2. Meanwhile, in a sauté pan over medium heat, combine oil, onions, and bell pepper. Sauté until the vegetables soften, about five to seven minutes. Add garlic and cook until fragrant, about two minutes.
  3. Preheat the oven to 350°F. In a blender, combine the vinegar, lime juice, tamari, tomato sauce, chipotle chile, agave nectar, cumin, thyme, one cup reserved bean water, and three tablespoons olive oil. Puree until smooth, about 30 seconds.
  4. In an oven-safe sauté pan, cast-iron skillet, or two-quart baking dish, stir cooked beans, sautéed vegetables, and sauce until well incorporated. Bake uncovered for two hours, stirring occasionally.

Your Ultimate Guide to NYE Party Appetizers (Just Add Champagne!)

When hosting a New Year’s Eve party, getting your appetizer game on lock is second only to stocking up on plenty of sparkling wine (and OK, picking out your party dress). As this recipe collection suggests, we suggest serving a mix of finger foods and easy dippable or spreadable foods like hummus and baked fontina, as both are easy to eat with a cocktail in hand. Keep reading for 50 truly delectable options.

Cheetos Macarons Are the Unsettling Treat We Regretfully Admit We’d Totally Try

Despite all of the truly strange food hybrids to have come out of the past year, the Cheetos-flavored macaron might just be the strangest one yet. At Macaron Parlour in New York City, adventurous visitors can try the shop’s famous Cheetos Macarons filled with Cheetos-infused white chocolate ganache. To take them to the next level, the macarons are also topped with a little cheesy dust.

If you can’t make it to Macaron Parlour, you can fortunately order a box of Cheetos Macarons online. If spicier snacks are more your thing, then you’re in luck: Orange County’s Danmi Desserts recently introduced Flamin’ Hot Cheetos Limón Macarons, which you can order online by messaging the local bakery on Instagram. Feast your eyes on the sort of nightmarish (but probably delicious) treat ahead.

A New Year’s Dinner That Cooks up Good Luck

Tradition has it that serving a classic Southern feast will bring wealth and good fortune heading into the New Year. To guarantee such prosperity, we’ve rounded up dishes like black-eyed peas and creamy collard greens purported to do just that. This dinner is not only tasty, but also celebrates family, friends, and fortune in 2018!

The Easiest Crackers You’ll Ever Make

Looking to prepare a large batch of snacks for your next gathering? These phyllo crackers, with their smoky paprika and sharp cheddar topping, aren’t just light and crispy – they’re seriously flavorful.

Not only are these the easiest crackers you’ll ever make, but also, you’ll have hundreds in no time, helping to keep your party budget in check. Make any get together more enjoyable with a big bowl of these crisp and cheesy crackers that pair so well with your favorite dip.

Cheddar Phyllo Crackers

From Sarah Lipoff, POPSUGAR Food


  1. 1 teaspoon butter, melted
  2. 4 sheets store-bought phyllo dough, at room temperature
  3. 1/4 cup sharp cheddar cheese, shredded
  4. 1/2 teaspoon paprika
  5. Salt, to taste
  6. Pepper, to taste


  1. Preheat the oven to 350ºF. Lightly brush the bottom of a sheet pan with the melted butter.
  2. Place 1 sheet of the phyllo dough on the sheet pan; brush with butter, and sprinkle with shredded cheese and paprika.
  3. Continue layering the phyllo dough along with sprinkling the cheese and paprika on each layer. Top final layer with cheese, paprika, and a dash of salt and pepper.
  4. Using a pizza cutter, slice stacked phyllo sheets into 30 to 40 evenly sized squares.
  5. Bake for 7 to 10 minutes or until the phyllo has lightly browned and the cheese has melted.
  6. Remove the crackers, and let cool. Use the pizza cutter to help cut the crackers, and then place in a serving bowl.

Starbucks Just Dropped 3 New Chocolate Drinks, but Hurry! They Won’t Last Long

Starbucks has announced three new limited-edition mocha drinks! The trio of drinks is a new Black and White Mocha Collection, which includes a rich hot chocolate, a blended Frappuccino, and an espresso-filled mocha. What makes each drink “black and white” is a combination of dark and white chocolate, and each drink is topped with whipped cream and a sprinkling of chocolate “sequins” representing a black tie.

All three drinks are available at Starbucks stores in the US and Canada starting on Dec. 27 and lasting through the new year, while supplies last. If you plan on wearing a fancy dress for New Year’s Eve, you might as well do it up and have a black-tie Starbucks drink to match! If your go-to drink is a mocha any day of the week, read ahead to get the details on each chocolaty beverage and decide on your favorite.

Leave Your New Year’s Diet Out In the Cold

Visit any bookstore in the month of January in search of the ideal New Year’s diet, and you’ll be greeted by shelves of diet books, each promising the answer to seeing small numbers on the scale. Americans spend more than $60 billion dollars every year to lose weight. The average dieter attempts to follow a weight-loss plan four times a year. Despite our best efforts, however, dieting has been shown to be extremely ineffective. Rates of being overweight and suffering from obesity continue to increase in both adults and children. Others develop disordered eating patterns. While diet books and products continue to drive big business, research shows they do nothing to help improve weight and health in the long term.

Is there a better way? Intuitive Eating and mindful eating are “non-diet” approaches backed by research and now making headlines as ways to improve your relationship with food and more naturally manage your weight for life.

Gluten Free and Gaining

Research shows that many people with celiac disease gain weight on the gluten-free diet. A 2012 study followed almost 700 patients with celiac disease and found that about a quarter of those who were overweight at diagnosis gained weight on the gluten-free diet. A 2010 study of nearly 150 children with celiac disease on the gluten-free diet found that the percentage of overweight participants almost doubled. For those who are underweight, gaining a few pounds may be a good thing and can improve overall health. But for those at normal weight or even overweight at the time of diagnosis, weight gain may cause great distress.

A combination of factors likely leads to weight gain on the gluten-free diet. Many gluten-free products are higher in fat and calories than their gluten-containing counterparts. Also, those with undiagnosed celiac disease experience malabsorption, making it possible to eat bigger portions without gaining weight. After diagnosis and treatment commences, the body absorbs food better as the intestinal lining heals, often leading to added pounds on the scale.

What can those on the gluten-free diet do to prevent or manage unwanted weight gain? The answer is not as simple as counting calories. Most people who go on a traditional diet gain the weight back, plus a few extra pounds, within five years. In fact, multiple studies on children and adults show that those who diet are at risk for further weight gain.

Say Goodbye to Diets

Dietitians Evelyn Tribole and Elyse Resch published the book Intuitive Eating in 1995 after both became frustrated with how traditional diets failed their patients. Now in its third edition, the book takes a radical look at the ineffectiveness of traditional diets. Tribole explains, “When we diet, we are not connecting with our bodies. We are no longer listening to our hunger and fullness cues.” Research backs this way of eating. “There are 60 studies that show benefits,” says Tribole. “Many have shown that those who practice Intuitive Eating have a lower body mass index (BMI).”

Successfully following this “non-diet” approach usually involves taking a step away from the scale. This can be challenging for someone who wants to measure success by numbers, but it’s important. “We live in such a weight-focused culture, and we want instant gratification by seeing pounds go down on the scale,” notes Tribole. “But it’s a paradox. If you focus on weight as your measure of success, it takes you away from Intuitive Eating and connecting with your body.” Cheryl Harris, RDN and mindfulness coach at Harris Whole Health, agrees. “Mindful eating isn’t a quick fix, and it isn’t likely to be a good fit for someone with a specific weight goal timeline.”

Both Tribole and Harris stress that it’s important to reject the traditional diet mentality altogether. This is often easier said than done, but it’s the first step to improving your relationship with food. Harris says, “Usually, weight management is about following certain rules or avoiding certain foods. This takes willpower and often gets harder over time.”

Coping Without Food

Most people are emotional eaters on some level, and some degree of emotional eating is normal. Commercials for chocolate, for example, often equate eating with relaxation, reward or even love. How often have you rewarded yourself with ice cream after a bad day? Food plays a part in many emotional experiences, from the joy of a wedding or family Christmas dinner, to the sadness of a funeral luncheon. And while we know that negative emotions such as stress, anxiety, frustration, anger or depression can trigger emotional eating, positive emotions like success, love and excitement can also lead to eating when not physically hungry.

Emotional eating can vary in intensity, says Tribole. For some, she says, food can be a simple distraction when bored, but for others, it may be the only coping mechanism they have to deal with negative emotions. This can even lead to the more serious eating disorders of bulimia or binge eating. Dieting itself can lead to strong feelings of deprivation or frustration, which in turn feed the cycle of using food to deal with those negative emotions.

Harris encourages her clients to note what leads them to eat. “Keep track of what’s driving food consumption for a week,” she says. “Are you hungry What do you notice in your body? If you’re not hungry when you eat, what do you need?” After tracking this for a week, patterns can start to emerge. For example, if you are a late-night eater, can you simply go to bed to get more restorative sleep or distract yourself in non-food ways? Here are some suggestions:

Honoring Hunger

Traditional diets often fail because they demand that you ignore your physical hunger. By artificially restricting calories, you can quickly lose touch with the feeling of gentle hunger. Ironically, ignoring the early signs of hunger can lead to overeating. “For someone who is so stressed out and disconnected from their body that they can no longer hear hunger and fullness signals, Intuitive Eating can be empowering,” says Tribole.

Early research on the effects of food restriction occurred during World War II. Dr. Ancel Keys showed the dramatic effects on 32 healthy men who were required to lose 19 to 28 percent of their starting weight over a six-month period. This involved cutting their typical calorie intake in half. The alarming results likely mirror what many people experience when dieting. The men’s metabolic rates decreased by 40 percent, they became obsessed with talking about food and collecting recipes, and had intense food cravings. Several of them binged on food when given the chance, while others exercised excessively just to get more food. The study also noted personality changes, with many of the men suffering from irritability and depression. After the study concluded, the men ate a lot—sometimes 5,000 to 10,000 calories at a time—and it took many months to reconnect with the hunger signals that they had ignored.

Each time you eat, Tribole advises, check in with yourself to see how hungry you are. Signs of hunger include gentle growling or gurgling in the stomach, all the way to more ravenous sensations of lightheadedness, headache or irritability. If you’re just starting out and not sure if you are feeling physical hunger, Tribole suggests a guideline of not going more than five waking hours without food.

Feeling Fullness

We’ve likely all experienced eating until we are “stuffed.” Regularly eating beyond the point of comfortable fullness is typically not a pleasant physical experience. Both Intuitive Eating and mindful eating allow us to more effectively tune into our fullness signals. “By eating mindfully, people often recognize that eating certain foods or large quantities of food doesn’t feel as good,” says Harris. “It’s much easier to stop eating because you recognize you’re satisfied than because a diet says you should.”

For those raised in the clean-plate club, cueing into fullness signals can be tough. Feeling the need to clean your plate may make you eat on autopilot, stopping when the food is gone without regard to physical fullness. In contrast to this, Tribole states that occasionally pausing to assess fullness during the meal can help you find the comfortable spot where you are no longer hungry, but instead satisfied without being overfull.

Benefits for Those on the Gluten-Free Diet

Tribole says the gluten-free diet can present its own challenges in regards to Intuitive Eating. “Being new to the gluten-free diet is daunting,” she notes. “My son was diagnosed with celiac disease when he was a toddler, so we went through that adjustment at home, and I know how tough it can be.” Tribole recommends focusing on the nuts and bolts of gluten-free eating first. “It’s important to get through the stage of being overwhelmed,” she advises. “I encourage a sense of patience during this time.” She also encourages her patients to prioritize what food experiences are most important to them. “What do you miss most? Is it a favorite restaurant? If so, let’s find strategies that may work,” she advises. “Is it eating at a less busy time, or getting to know the manager?” After a person adjusts more to the gluten-free diet, then she recommends working on Intuitive Eating. “For example, if you aren’t yet comfortable eating gluten free in a restaurant, this might cause you to go without enough calories or food altogether,” she cautions. “This may cause your blood sugar to drop, which might set you up to eat more than you intended later on.”

It’s great for kids on the gluten-free diet too, Harris says. “Encourage them to notice the food, and what they observe. Is it crunchy, mushy, chewy or stringy? Is it sweet, sour, tangy or bitter? When a child is engaged in the sensory experience, it’s typically more interesting and can help expand a picky palette.”

Harris says that mindful eating may help those on the gluten-free diet cope with emotions. “People who eat gluten free may feel more deprived, especially when they’ve just started the diet. Eating more mindfully can translate into more enjoyable meals, experimentation with new foods and exploring the presentation of foods to make them more appealing, too.”

Mealtime Tips

Both Tribole and Harris provide suggestions for approaching mealtimes. Tribole advises allowing yourself to have whatever food would really satisfy at a given time. “On a cold wintry day, a bowl of chili might be what your body wants, while in the summer it may be a crisp salad. Ask yourself, ‘What is it that would make this meal a little more enjoyable for me?’” Harris encourages gratitude before meals. “This can be the classic saying grace, or it can be thanking the cook, shopper or even gardener for the food served at the meal.” She also encourages minimizing distractions at meals, especially electronic ones. Both encourage a pause before eating. “Take a couple of relaxing breaths,” says Tribole. “How hungry am I?”

Joyful Movement

Of course, along with food, exercise plays a role in weight management. However, when people start out exercising just to burn calories, they often pick activities that they don’t enjoy and won’t stick with. Add to that a low-calorie or low-carbohydrate diet, and you might not have enough energy to exercise at all, let alone enjoy it. Instead, Tribole recommends what she calls “joyful movement”—in short, moving your body in ways you enjoy and through activities you enjoy. Whether that’s walking, dancing, running or yoga, exercise should help you deal with stress, not cause it. Remember that climbing stairs instead of using the elevator, taking the dog for a walk or riding your bike to work all constitute forms of activity that don’t involve a gym membership or “feeling the burn.” Exercise should never be viewed as punishment for eating, and it doesn’t have to hurt to be effective.

Resolve to Think Differently This Year

So, instead of resolving to start yet another diet that will leave you disappointed, consider a new approach. Honor your body when it is hungry by feeding it appealing and satisfying food. Pay attention to the feeling of fullness when it is subtle and before you are uncomfortably stuffed. Find movement that makes you happy and that you are motivated to do. Step off the diet carousel this new year and into a happier, healthier you!

Amy Jones is a registered dietitian and celiac disease support group leader in Ohio. She is the chair of the Dietitians in Gluten Intolerance Diseases practice group for the Academy of Nutrition and Dietetics. She also serves on the dietetic advisory board of Gluten-Free Living.

[

Confusion About Gluten in Medications

Steve Plogsted, a pharmacist at Nationwide Children’s Hospital in Columbus, Ohio, is an expert on gluten in medications. His website,, is widely recognized as the most reliable source of information on gluten-free prescription and over-the-counter drugs. Have a question about gluten and medications? Send it to



Q: Is a drug that is considered gluten free in the United States also considered gluten free in Canada?

A: The simple answer is that you should not apply information obtained from U.S. manufacturers to any foreign-manufactured drug product if that product was intended for the foreign market. For example, I called a drug company about the antibiotic cephalexin. The U.S. version used cornstarch whereas the Canadian product used wheat. This does not mean that a drug product produced in a foreign country and sold in the U.S. is unsafe. All prescription drug products for the U.S. market must meet all of the stringent standards applied to U.S.-manufactured drugs. The foreign facility is routinely monitored and inspected by employees of the U.S. Food and Drug Administration (FDA). Paperwork, production lines and all other quality assurance requirements are monitored and enforced by the FDA.


Q: Some companies have told me that their product contains gluten not from a starch but, rather, from a sugar alcohol. What exactly is a sugar alcohol?

A: As you know, gluten is obtained from certain starches or starch derivatives. Sugar alcohols are also known as polyols because they are not true sugars or alcohols; they are carbohydrates. Because they are not sugars, products that rely on these polyols are labeled sugar free. Some examples of polyols are xylitol, maltitol, sorbitol, mannitol, lactitol, isomalt, erythritol and polydextrose. The body metabolizes them in a slightly different manner compared to a traditional sugar, and therefore they are safer for people with diabetes. These polyols can be obtained from many starches. There are a number of steps involved in purifying these polyols from their starch source, which results in the removal of the protein responsible for the gluten reaction (when wheat, barley or rye is used as the starch source). Certain drug manufacturers do not care that the polyol is purified; they only look at the original source and therefore label their product as containing gluten. This same principle applies to wheat-derived glucose, which MAY be used in producing gummy vitamins, or wheat-derived dextrin, which can be found in medications and other products, such as Benefiber. A 2004 study demonstrated that celiac patients who consumed products from wheat glucose experienced no adverse reactions. In 2011, Tricia Thompson, MS, RD, nutrition consultant and founder of Gluten Free Watchdog, LLC, addressed wheat dextrin in one of her newsletters, writing that wheat-derived dextrin products should be safe. This is not to say that any person with celiac should totally disregard these concerns but, rather, consider all of these facts when deciding whether to take a product that contains a wheat-based polyol or glucose.

[

Warm Mushroom Kale Dip Ready for Guests


Follow PBS Food on Pinterest

I’m all about easy quick appetizer that everyone will love. The kale is SO good in this dish and dare I say, healthy-tasting…in a great way. I think cheese dips needs some form of greens or health to balance them out a bit. The kale adds such a nice texture to it too. The mushrooms add some nice meatiness without having any meat whatsoever.


I went to Eataly a few weeks ago and picked up some super fancy mushrooms (chantrelles and shiitake) and was looking for a home for them. This dip fit the bill! But you can use any mushrooms you like. If you can’t find chanterelles or shiitakes, no big deal, cremini mushrooms would work too. I mean, even white button mushrooms would work. This is a versatile dip.

The key to this dip tasting good is sautéing the mushrooms and kale before they’re mixed with the cheese. Kale really needs some warmth and oil in order to break down and taste good.


If you’re looking for a quick, delicious dip during the holidays, this is it!

Mushroom Kale Dip


The key to this mushroom kale dip is sautéing the mushrooms and kale before they’re mixed in with the cheese. (Recipe Credit: Adrianna Adarme of Fresh Tastes)



  • 2 teaspoons olive oil 
  • 1 small shallot, minced (about 1 tablespoon) 
  • 1 garlic clove, minced 
  • 5 large leaves of kale, removed from the stems
  • 4 ounces diced mushrooms (I used a mix of shiitake and cremini mushrooms) 
  • 1/2 cup grated Parmesan-Reggiano 
  • 1 cup grated low-moisture mozzarella, plus more for topping  
  • 3 ounces cream cheese, softened
  • 1/4 teaspoon red pepper flakes  
  • Salt to taste (about 1/2 teaspoon) 
  • Tortilla chips or slices of bread for serving 


  1. Preheat the oven to 400F. 
  2. In a large saucepan, set over medium heat, add the oill to the pan. When the oil is warm, add the shallot, garlic clove, kale and mushrooms. Cook for about 5 to 7 minutes, until the kale has wilted and mushrooms have cooked. 
  3. To a large bowl, add the parmesan, mozzarella and cream cheese. Mix together until smooth-ish. Add the reserved mushroom and kale mixture, red pepper flakes and a few pinches of salt. Mix until thoroughly combined. Transfer to a 1-quart baking dish. Top with a handful of mozzarella and place in the oven to bake for 15 minutes, until the top is lightly golden brown. Note: If you’d like the cheese to be a bit more golden brown, like mine, place it under the broiler for 2 minutes, being sure you’re watching it the entire time. 

Yield: Serves 4-6 (as an appetizer)

Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.