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Entries tagged with 'pea'

Whole-Wheat Linguine With Pancetta, Peas, Corn, and Mint

Serious Eats Yasmin Fahr 3 comments

Taking advantage of late spring and early summer produce, this easy one-pot pasta combines crispy bites of pancetta with peas, corn, and mint for a refreshing and filling weeknight meal. With minimal prep work, this tasty dish can be on the table in less than 30 minutes. More

Asparagus and Sweet Pea Frittata With Minty Spring Salad

Serious Eats Daniel Gritzer 1 comment

This simple pea-and-asparagus frittata is a quintessential spring dish that's as perfect for breakfast as it is a light lunch, snack or dinner. Served with a bright, fresh salad that's flavored with fresh mint and shaved asparagus, it becomes a quick and easy meal in its own right. More

Warm Farro Salad With Asparagus, Peas, and Feta

Serious Eats Yasmin Fahr 4 comments

This warm one-pot farro salad is loaded with tender spring peas and asparagus, along with heartier ingredients like kale and crunchy almonds. Tossed with a tangy lemon-mustard vinaigrette and briny feta cheese, it's a healthy dish that celebrates of the transition from winter to spring. More

All-Green Spring Slaw From 'Afro-Vegan'

Serious Eats Kate Williams 1 comment

Terry takes a basic cabbage coleslaw and amps it up with a panoply of spring favorites: green peas, snap peas, parsley, and chives all add texture and sweetness to the salad, making it more than just a ho-hum side. More

Braised Artichokes With Leeks and Peas From 'The New Vegetarian Cooking for Everyone'

Serious Eats Kate Williams 4 comments

While Deborah Madison includes plenty of recipes for starchy or bean-filled dishes in her cookbook, The New Vegetarian Cooking for Everyone, her straightforward vegetable preparations are the true heart of the book. More

Spicy Orecchiette With Tuna, Peas, and Lemon

Serious Eats Lauren Rothman 9 comments

Orechiette loaded with meaty canned tuna and bright, sweet peas gets slicked with chile-infused olive oil in this lightning-fast, super-simple weeknight dish. More

Ham Hocks and Crowder Peas From 'Down South'

Serious Eats Kate Williams Post a comment

Smoked ham hocks are a magical, transformative ingredient. The collagen-rich bony cuts of pork leg boast intense levels of umami and the ability to turn mere water into a silky broth in a matter of hours (a.k.a. pot liquor). Throw in freshly shelled crowder peas (a small Southern shell bean) to that cooking water, as Donald Link does in his new cookbook, Down South, and you'll wind up with a homey yet flavor-packed dish. More

Split Pea Soup With Ham From 'Lighten Up, America!'

Serious Eats Kate Williams 3 comments

Split pea soup was a favorite of mine as a kid (did that make me a weird kid?). I was perfectly happy eating it from a can as I was from a big, lovingly attended-to pot. But I rarely make it these days; in fact, I had forgotten about the soup until opening up Allison Fishman Task's new cookbook, Lighten Up, America! Her lightened version isn't much different from the classic. More

Dinner Tonight: Shrimp and Pea Risotto

Serious Eats Nick Kindelsperger 3 comments

It was cold. We were were at the bar. This is usually the moment when the wife and I start devising where we will eat out. Though we had planned to make risotto, the combination of sudden hunger and rationale... More

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