Pea
Baked Pasta Primavera
This baked primavera pasta is a celebration of all the best spring produce, with a sauce of white wine, fresh mint, and lemon that lets the veggies be the star.
By Dan Pelosi
Three Green Bean and Bulgur Salad
Fava beans, green beans, and snow peas lend crunch to this salad; toss in a versatile vinaigrette for an easy, healthy lunch all week long.
By Lauren Joseph
Kenchin Jiru
Like all Shojin Ryori (Buddhist temple cuisine) dishes, this tofu and vegetable soup is vegan. Kenchin jiru is a really hearty, comforting winter soup.
By Atsuko Ikeda
Easy Fried Rice
This easy fried rice recipe—which comes together in just about 30 minutes—is my go-to method for cleaning out the fridge and using up leftover rice.
By Genevieve Yam
The Crunchiest Vegetable Salad
A bowl of ice water stops the blanched vegetables from cooking and ensures they stay tender-crisp. The salt in the ice water seasons the veggies and chills them even further.
By Chris Morocco
Shepherd's Pie
Shepherd’s pie is a hearty British dish of savory ground lamb studded with onions, carrots, and peas and cooked beneath a golden mashed potato crust.
By Victoria Granof
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Turkey Tetrazzini
Toss leftover turkey and peas (or green beans! or brussels sprouts!) with spaghetti and creamy mushrooms for this classic day-after-Thanksgiving baked pasta.
By The Gourmet Test Kitchen
Seared Falafel Burgers
These shortcut Egyptian-style falafels are made with frozen edamame and peas instead of the traditional fava beans. Sear them to make the most crunchy surface and pair them with buttery brioche burger buns.
By Shahir Massoud
This Spring Pea Pasta Is a One-Pot Wonder
Fresh English peas, snow peas, and sugar snap peas get together with Parmesan and lemon in this vibrant one-pot dinner.
By Joe Sevier
Broken Lasagna With Parmesan and All the Peas
The flat, wide shapes of broken lasagna noodles drape over themselves, trapping the buttery, lemony sauce.
By Joe Sevier
Crispy Chicken Over Turmeric-Lemon Cabbage and Peas
For an easy, one-pan weeknight dinner, crispy chicken goes on top of a pile of silky cabbage to finish in the oven, then gets topped with sweet peas and fresh herbs.
By Rachel Gurjar
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99 Pea Recipes for Every Table
Shelling peas, sugar snap peas, snow peas, pea shoots… We love them all.
By The Editors of Epicurious
Lamb Tagine With Potatoes and Peas
Tagines are typical street food in Morocco, and this is the one that is most commonly found, except that street vendors cut the potatoes into small dice and I prefer to use new potatoes, which I leave whole if they are very small or halve if they are medium.
By Anissa Helou
Paneer With Burst Cherry Tomato Sauce
This dish of seared paneer channels flavors traditionally found in matar paneer—coriander, cumin, chile, and ginger—by incorporating them into a quick-cooking cherry tomato sauce.
By Sohla El-Waylly
Farmers Market Farro Bowls
Set yourself up for success: The farro, tofu, eggs, dressing, and pickles can all be made up to five days ahead.
By Christina Chaey
Miso Polenta With Spring Vegetables
We skipped the milk, butter, and cheese in this polenta; a spoonful of savory miso adds tons of depth while still keeping the texture light
By Chris Morocco
Spring Green Bowls
Broccoli rice is the base for bright toppings like fresh peas, avocados, and pickled ginger. Round out the bowl with a creamy, herby dressing and a soft-boiled egg.
By Donna Hay
Getting Our Greens Wherever We Can Find Them
This year, we’re celebrating spring produce slightly differently, with an emphasis on shelf-stable and frozen goods.
By Kendra Vaculin
Almond Pad Thai With Shiritaki Noodles
Shirataki noodles are made from the fiber of the konjac plant. Here their tossed with vegetables and an almond-butter-based sauce for a quick low-carb, vegetarian weeknight dinner.
By Kelly LeVeque