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In spring, sweet garden peas are at their peak of flavorand Michael Symon makes every effort to incorporate them into his recipes, like this one.
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This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season The sauce works best with springy egg pasta, preferably homemade or a good purchased brand Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables
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Canned peas and cream of mushroom soup really do make this a snap to prepare.
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Get Wagon Wheel Pasta with Pancetta and Peas Recipe from Food Network
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Get Spring Peas With Dates and Walnuts Recipe from Food Network
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Seasoned with Pecorino Romano cheese, this is a delicious quinoa side dish that goes with just about anything.
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These down-home Bahamian style peas and grits are traditionally served with fried fish.
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The healthiest fried rice there ever was.
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Buttermilk-simmered peas, plenty of mint, a touch of salt: That’s it The chef Daniel Patterson brought the recipe to The Times in 2007 It benefits mightily not just from the use of fresh peas, but from real, homemade buttermilk as well, “nothing like the cultured, processed stuff that goes by the same name,” he wrote
Ingredients: buttermilk, peas, mint leaves
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This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh snap peas are delicious raw.
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A simple, flavorful Indian-style dish! Peas and cauliflower are sauteed with cumin and mustard seed.