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Entries tagged with 'peas'

Peas and Carrots Salad with Goat Cheese and Almonds

Serious Eats J. Kenji López-Alt Post a comment

A light but filling take on peas and carrots with crunchy marcona almonds and citrus-scented goat cheese, drizzled with honey and toasted pumpkin seed oil. More

Lamb Sausage with Pea Purée and Pea Sprouts

Serious Eats Nick Kindelsperger 2 comments

Peas are warmed and blended into a colorful purée seasoned with mint, topped with savory lamb sausage, and served alongside some warm pita. More

Skillet Ground Lamb with Asparagus, Peas, and Tzatziki Sauce

Serious Eats Yasmin Fahr 2 comments

Open-faced pita sandwiches made with ground lamb, asparagus, peas, and mint. More

Make-Ahead Pea Soup with Shallot, Lemon, and Parmesan

Serious Eats Suzanne Lehrer 5 comments

Not to be confused with the thick-as-fog, sits-in-your-stomach-like-a-brick winter-time version, this pea soup is subtle and light, fragrant with lemon and mint. The soup is only simmered long enough to cook through the peas and let the flavors come together; a handful of Parmesan at the end adds salt and a touch of creaminess. More

Ham and Pea Rice Cakes

Serious Eats Sydney Oland Post a comment

When you need something a bit greasy, spicy and filling to undo whatever is left in your system from the night before these easy rice cakes are the answer to your hangover prayers More

Cheesy Grits with Spring Vegetables

Serious Eats J. Kenji López-Alt 7 comments

Cheesy grits topped with a mix of spring vegetables sautéed with shallots in butter. A soft poached egg tops the whole mix. More

Chicken Risotto with Lemon, Asparagus and Peas

Serious Eats Yvonne Ruperti 3 comments

This creamy risotto starts with homemade chicken stock and fall off the bone tender chicken. More

Carrot, Pea, and Mint Salad

Serious Eats Jennifer Segal 1 comment

Carrots and peas are often served together hot, so why not try them together cold in this springtime salad? More

Risotto with Spring Peas, Ham, and Fontina Cheese

Serious Eats Deborah Mele 1 comment

This is a simple spring risotto dish created to showcase the first spring peas I was lucky to find this year that are combined with ham and creamy Fontina cheese. More

Crunchy and Spicy Shrimp Stir-Fry with Snap Peas

Serious Eats Nick Kindelsperger Post a comment

Reading through Fuchsia Dunlop's Land of Plenty, I came across a technique that I knew would truly set this stir-fry apart. More

Deborah Madison's Spring Garden Hodgepodge of Radishes, Leeks, and Peas Depending ...

Serious Eats Kate Williams Post a comment

You gotta love a cookbook author bold enough to use the words "hodgepodge" and "depending" in the same recipe title. Yet as Deborah Madison explains in her new book, Vegetable Literacy, "Depending is the operative word when there is a garden or good farmers' market." Indeed, when shopping seasonally, you'll never really know what'll look good until you see it. So, go ahead, embrace the hodgepodge of spring vegetables, and adapt Madison's gentle cooking technique and emphatic use of excellent butter to suit your spring haul. More

Deborah Madison's Peas with Baked Ricotta and Bread Crumbs

Serious Eats Kate Williams 2 comments

Shucking fresh peas is not a quick task, I'll admit. But if you can get your hands on some fresh peas in their pods at a farmers' market in the next couple of weeks, grab them and commit to an extra half hour of meal prep. Deborah Madison's unassuming Peas with Baked Ricotta from her new book Vegetable Literacy is worth it. The bright sweetness of the buttery peas matches perfectly with the creamy richness of fresh ricotta, and baking the ricotta with olive oil and fresh bread crumbs transforms cheese and peas into an actual meal. More

From a Polish Country House Kitchen's Pierogi with Potato, Cheese, Bacon, and Peas Filling

Serious Eats Kate Williams 8 comments

From soup-filled to soup-simmered, I have never met a dumpling I did not like. So it was with great excitement that I flipped open From A Polish Country House Kitchen to find not one, not two, but three different recipes for pierogi. Pierogi are boiled and then pan fried half-moon dumplings usually filled with some kind of meat, cheese, or potato filling. Pierogi are usually made en masse as a celebratory meal, since all of the kneading, rolling, filling, and boiling can take the better part of a day. Anne Applebaum and Danielle Crittenden's recipe, however, is scaled back to make just enough pierogi for 4 people, so the challenge is a little less formidable. Their classic "Ruskie" filling of potatoes, ricotta, bacon, and peas is a humble one, but it is nonetheless delightful. More

Vegetarian Mapo Tofu with Peas

Serious Eats Lauren Rothman Post a comment

"Pock-Marked Mother's Bean Curd," the translation of the name mapo tofu, gives a good indication of the homey, comforting nature of this dish, which tastes just like something Mom would make, if Mom were Chinese and an excellent cook. This vegetarian version omits the beef or pork, instead adding in some bright green peas. More

Mushroom Fried Rice with Pickled Ginger

Serious Eats Nick Kindelsperger Post a comment

if pickled ginger works so well with sushi, there's no reason it can't help out all kinds of other dishes, too. As I found, it manages to add some serious perk to a bowl of fried rice. More

Easy Sausage and Pea Orzo Risotto

Serious Eats Kerry Saretsky Post a comment

A thick, hearty orzo risotto, more foolproof than the rice variety, full of sweet Italian sausage, peas, and Parmesan. More

Seared Cod with Peas, Pancetta, and Wilted Lettuce

Serious Eats Kerry Saretsky 3 comments

A crispy, flaky piece of cod sits on a mountain of French-style peas, cooked with pancetta, parsley, crème fraîche, and lettuce. More

Mushy Peas

Serious Eats Sydney Oland 5 comments

To many of us, the idea of serving any vegetable mushy conjures up images of sad canned string beans, and overcooked carrots. Mushy peas are miles away from both of those dishes—peas are cooked simply with butter, then mashed and seasoned with lemon, salt and pepper. More

Tony Mantuano's Pea, Bacon and Pecorino

Serious Eats Nick Kindelsperger Post a comment

As good as peas are, rare is it when they get to take the limelight. But leave it to Tony Mantuano, chef of Chicago's Spiaggia, to give the petite spring vegetable its due. This recipe calls for fresh peas, pea shoots, pea sprouts, and sugar snap peas. All this makes for one bright green, crisp, and fresh salad. More

Robb Walsh's Fresh Field Peas

Serious Eats Caroline Russock Post a comment

Robb Walsh, author of Texas Eats keeps his Fresh Field Peas simple with a soul food inspired recipe that begins (as many good things do) with bacon. Onions are sweated in the bacon fat, and the peas are added and simmered with chicken broth, a few pods of okra as a thickener, and a lone chile for heat. Fresh peas don't need too much stove top, just simmer until tender and serve. More

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