Perre Coleman Magness of Memphis, Tennessee, likes an “interactive” meal where guests assemble a personal serving. One idea is a pizza party, where she provides dough rounds, sauce, cheese, and toppings. “Roll out the dough, choose the toppings, assemble the pizza, and watch while they bake,” she says. “It’s fun for kids and grownups alike. Clear off the counter and let everyone work on their creation.” Then the host just needs to provide a side dish or salad such as this Purple Hull Pea Salad. Other ideas for DIY party food: sushi rolling, a hot dog bar with all the fixings, and a sundae bar with whipped cream, syrups, sprinkles, nuts, and crushed cookies.

PURPLE HULL PEA SALAD WITH BACON VINAIGRETTE

SALAD

2 pounds fresh purple hull peas

2 cups chicken broth

Water

1 pound bacon

2 fresh pimento (cherry) peppers

4 green onions

BACON VINAIGRETTE

¼ cup bacon drippings

½ cup vegetable oil

¼ cup cider vinegar

1 tablespoon sorghum or dark honey

1 teaspoon hot pepper sauce, or to taste

Salt and ground black pepper, to taste

To clean the peas, combine them with water to cover in a large bowl. Let the peas settle, then remove any that float. Pick out and discard debris and bad peas. Use a slotted spoon to remove them to a large pan, leaving behind any debris.

Add the chicken broth and enough fresh water to cover by 1 inch. Bring to a boil over medium-high heat, skimming off any scum that rises. Reduce the heat to low and simmer until just tender, about 30 minutes. (For a cold pea salad, you want a little bite to the peas, so don’t let them get mushy.) Drain the peas in a colander, rinse well, and drain again. Transfer the peas to a large bowl and refrigerate until chilled.

Fry the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Set aside ¼ cup of the drippings to cool for the dressing, but don’t let it solidify. Dice the bacon.

Remove the seeds and ribs from the pimento peppers. Dice the peppers and add to the peas. Dice the white part and some of the green part of the green onions. Add to the peas and mix well.

For the vinaigrette, combine the bacon drippings, oil, vinegar, sorghum, hot pepper sauce, salt, and black pepper in a jar with a tight-fitting lid. Shake vigorously to blend.

Pour some of the dressing over the peas and stir to coat. You may not want to use all the dressing. Taste the salad and add salt if needed. Refrigerate until ready to serve. Toss the crumbled bacon into the salad right before serving. The salad (without the bacon) will keep for up to 2 days, covered and refrigerated.

Makes 1 cup dressing. Salad makes 8 to 10 servings.