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cooking.nytimes.com
Jonathon Sawyer is no snob Although he runs the kitchens in a slew of acclaimed restaurants in the Cleveland area, including The Greenhouse Tavern, the chef decided to honor Thanksgiving and his home state, Ohio, by sending along a personal recipe that calls to mind the processed-food delights that, for decades, characterized the cooking of the Midwest “Think of this salad as a little slice of nostalgia from the canned-and-frozen households of the mid-20th century,” he wrote in an email
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This asparagus and snow pea salad recipe from Patricia Wells has fresh spring vegetables for a crunchy, hearty salad.
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Get Sweet Pea Salad and Ricotta Cheese Crostini Recipe from Food Network
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Get Yellow Split Pea Soup with Salt Pork Recipe from Food Network
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Get Pork Tenderloin with Sugar Snap Pea Salad Recipe from Food Network
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Get Blackened Tilapia With Black-Eyed Pea Salad Recipe from Food Network
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Baby green peas and pea shoots give this risotto a fresh spring feel, while crisp, salty bacon adds a savory note.
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Fresh leeks, olive oil, chicken broth, and sweet, crisp sugar snap peas make this appealing and elegant cold soup perfect for starting off a summer meal.
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This simple picnic-style salad features almonds and peas in a curry-flavored mayonnaise base.
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Tuna, canned peas, a little mayonnaise, and a couple of seasonings are all you need to make this super-easy salad.
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Dried split peas and ham hocks are cooked with vegetables in chicken stock seasoned with dill weed, bay leaves, soy sauce and red pepper flakes. When cooked through, this soup is pureed and thinned with milk.
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Flavorful black-eyed pea recipe, originally designed for New Year's Eve but great for any time of year.