Grated lemon zest gives this creamy classic a hit of bright flavor and a little added flair.
Author: Mindy Fox
Author: Melissa Hamilton
Be sure to use fresh English peas, as they have a sweet, delicate flavor well worth the time-consuming effort of shelling them. If you're cooking with...
Author: Russell Moore
This lightning-fast version of the classic pasta recipe calls for just the right amount of water that magically cooks down to create a silky sauce (no...
Author: Rhoda Boone
Author: Erin Renouf Mylroie
Author: Victoria Granof
Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this company-worthy dish. All you need is one pan, a handful of ingredients,...
Author: Rhoda Boone
Author: Melissa Hamilton
Author: Jeanne Kelley
When you warm lettuce in butter and wine it gets velvety and rich-a perfect foil to the toothsome, sweet peas. Serve spooned over slices of quiche for...
Author: Tara O'Brady
This easy turkey tetrazzini recipe is the perfect way to enjoy leftover Thanksgiving turkey.
My Tater Tot hotdish has the body of a chicken pot pie, a dish that I loved growing up, long before I knew the existence of Tater Tot hotdish. But a close...
Author: Molly Yeh
Author: Susan Bishop-Sauter
Author: Jean Anderson
Author: Maria Helm Sinskey
Adding asparagus and frozen peas directly to the boiling pasta during the last couple minutes of cooking means everything for this seasonal, fresh dinner...
Author: Anna Stockwell
Pelau, rice cooked with meat and vegetables, really exemplifies Trinidadian cuisine because it is an admixture of various cooking styles.
Author: Ramin Ganeshram
An easy Indian-spiced split pea soup with curry and fennel seeds topped with crunchy coconut chips and fragrant spices.
Author: Carla Lalli Music
Author: Molly Stevens
Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it's the perfect potluck dish.
Author: Carla Hall
Soupe aux Pois - An easy Yellow Split Pea Soup recipe.
Recipe for an Italian-inspired side dish of asparagus, peas, and basil.
Author: Ursula Ferrigno
With asparagus, peas, and fiddlehead ferns, plus pesto mixed in at the last minute, this whole dish becomes perfumed with basil and a vernal green.
Author: Elisabeth Prueitt
Author: Shari Ledwidge
Author: Maria Helm Sinskey
Author: Nika Standen Hazelton
I'm sort of a snob when it comes to trying new recipes. I just seem to like my old tried and true ones best, and it takes a lot for something new to grab...
Author: Trisha Yearwood
A quick and easy Chicken and Chorizo Paella
Author: Ruth Cousineau
Author: Shula Udoff