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cooking.nytimes.com
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
cooking.nytimes.com
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.
www.delish.com
Fresh snap peas are delicious raw.
www.allrecipes.com
A simple, flavorful Indian-style dish! Peas and cauliflower are sauteed with cumin and mustard seed.
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Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef. Adjust the chili oil to your own spice level.
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Get Pork Medallions with Beans and Rice and Mushy Peas Recipe from Food Network
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This Swedish yellow pea soup is flavored with smoked ham.
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Kiss the colder months goodbye with this tender salad that’s the essence of spring.
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Play with your food and make adorable cauliflower sheep using cauliflower florets, olives, raisins, and black-eyed peas.
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Using a lower-fat mayonnaise makes this Amish-style macaroni salad with eggs and celery a lighter option.
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Classic restaurant flavors in a recipe that's super-easy to make at home.