Fijones Frescos: Black-Eyed Peas with Tomatoes

I brought home two cookbooks from my recent trip to the US. Mediterranean Light, by Martha Rose Shulman, and World of Jewish Cooking by Gil Marks. Just about every recipe in Shulman’s book works for me: Whole grains, legumes, vegetables and olive oil. While Marks’ recipes are intriguing, too many include a stick or two […]