Eve recipes

Rib eye steak with Stilton sauce: grilled ribeyes sliced thin and served under a silky blue cheese cream sauce with green peppercorns. A steakhouse-level dinner built for a date night.

Herbed beef eye of round roast rubbed with basil, marjoram, paprika, and a flour crust. Slow-roasted to tender pink for an effortless Sunday centerpiece.

Make a flavorful roast by using mustard, thyme and black pepper. Simply delicious!

Thick rib eye steaks crusted in brown sugar, rubbed with garlic, and soaked in bourbon overnight. Simple, bold, and packed with sweet-smoky char on the grill.

Crispy Cuban-style fritters made from soaked black-eyed peas blended with garlic into a thick batter, fried golden, and finished with a squeeze of fresh lime. Vegetarian, gluten-free, and seriously addictive.

Porter beef braises chunks of rib eye in Guinness stout with onions, mushrooms, and a pinch of nutmeg. A rich Irish-style stout-braised beef stew that cooks in two hours.

Black-eyed pea soup slow-simmered with a ham bone for New Year's Day good luck. Creamy, smoky, and served over white rice in the Southern tradition.

Baked apple halves stuffed with brandy-soaked dried cherries and drizzled with a maple caramel sauce. Served warm with vanilla frozen yogurt for an elegant fall dessert.

Slow cooker black-eyed peas with salt pork, garlic, and oregano. Overnight soak, then low and slow cooking for tender beans with Mexican flair.

Slow-cooked chili beans with dried black beans and black-eyed peas simmered with a ham hock in chicken broth. Soaked overnight, then oven-braised low and slow. Serve on their own or add to chili.

Wake-Ewa is a hearty Nigerian black-eyed pea stew simmered in a spiced tomato and onion sauce with chili, coriander, and thyme. Serve over rice or with fufu for a filling plant-based meal.

One-pot black-eyed peas and barley pilaf simmered in vegetable stock with thyme and parsley. A hearty vegetarian main dish loaded with fiber and ready in 30 minutes.

Indonesian cucumber salad featuring crisp vegetables in a tangy sweet and sour dressing with peanuts and chilies. Refreshing side dish that balances rich main courses with bright, pickle-like flavors.

Grilled rib eye steaks with a quick lime marinade, melty Colby and Monterey Jack, warm flour tortillas, and salsa on the side. Tex-Mex steakhouse vibes from your backyard grill.

Saus kacang is an Indonesian peanut sauce made with ground chili, garlic, shrimp paste, peanut butter, tamarind, and coconut milk. The classic satay dipping sauce.

Eye of round roast marinated overnight in Chinese hot mustard, garlic, soy, and Worcestershire, then high-heat roasted with potatoes. A budget cut cooked right.