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Like sugar snap pea salad and cheesy green pea fritters.
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From a lemony pea mash to a pea cocktail, these are our favorite ways to prepare springtime's sweetest vegetable.
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You can find pea shoots at Asian markets and some specialty markets, too. Look for those with firm, bright green leaves, a sign of freshness.
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This is one of my favorite ways to showcase the fresh and delicate flavors of spring: sweet peas, tender green garlic, and mint. Serve with crostini or fresh spring veggies as a dip (pictured), or spread it on sandwiches. You can also use fava beans in place of the peas, or use a combination. Truffle pecorino would also work well in this recipe.
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Topping these fresh blini-like pancakes with smoked salmon would make an ideal appetizer for a party.
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This soup was inspired by Roger Vergé, who, unbeknownst to him, was one of my first cooking teachers. I was lucky enough to dine at his restaurant Moulin de Mougins with my parents when I was in sixth grade. Set in a restored mill in the hills of Provence, the restaurant was paradise. I remember the thoughtful waiter who spent 15 minutes discussing the cheeses on that beautiful wicker trolley. That summer afternoon, when we finished lunch, my father surprised me with Monsieur Vergé’s cookbook. This soup was one of the first recipes I made from the book when we returned home from our trip. My mother loved it, and now, every Mother’s Day, I make this pea soup for her, to remind us of that amazing lunch in Mougins.
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Split pea soup is a lot like your favorite pair of slippers—it might not look like much, but boy does it make you feel all warm and fuzzy inside.
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4.0
(3.96)
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This brightly colored soup makes a delightful introduction to a summer dinner, or it can be the centerpiece of a light meal accompanied by salad-filled wraps.
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I've eaten split pea and ham soup for as long as I can remember. On chilly days when my dad was being stingy with the heat, it especially hit the spot. But this concept is just as good in the springtime, when sugary fresh peas show up at the greenmarket. Although I must admit that I rarely feel like shelling peas at home after a long day in the kitchen, and I love frozen peas, which are consistently fine, so that's what I call for here. The finished dish is bright green and sweet, with little chunks of ham, carrots, and cool white blobs of crème fraîche floating on its surface.
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Like spring carbonara and samosa-dillas.
Nina Moskowitz
Cooking
A sunny yellow batter and flashes of bright green make this springtime appetizer bright and cheerful
Bon Appétit
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Sugar snap peas are so tender and fresh this time of the year, we like ‘em raw with a tangy, creamy dressing.
Carla Lalli Music
Culture
We asked bloggers to cook up our pea-spiked flapjacks, and they responded with a stack of lovely (and mouthwatering) photos
Joanna Sciarrino
Cooking
Our Green Pea Soup with Tarragon and Pea Sprouts is easy enough to serve at a weeknight family supper and festive enough to blow away guests at a dinner party.
Guest
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Pea shoots, a favorite at Chinese restaurants, have a sweet, delicate, springtime-evoking allure—and they're super easy to stir fry at home
Matt Gross
Videos
(213)
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This isn't any boring pea salad. This has tons of herbs, and fried shallots. Oh, and coconuts. It rocks.
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If you see great-looking snow peas, use them in combination with or in place of the sugar snaps. This recipe was reader-requested from Coltivare in Houston, TX.
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Bon Appétit’s Jesse Szewczyk shows how to get the most out of your oven with three sheet pan dinners designed for every rack. Learn how to use the bottom rack for crispy, oven-fried chicken parm, the middle rack for perfectly roasted gnocchi with sausage and broccoli rabe, and the broiler for smoky, charred shawarma-spiced chicken. Use Jesse’s tips and techniques to unlock your oven’s full potential and make your weeknights a little easier.
Feeling inspired? You can follow these recipes here:
Chicken Parm: https://weigt-finish.today/recipe/a-really-big-chicken-parm
Sheet Pan Gnocchi: https://weigt-finish.today/recipe/sheet-pan-gnocchi-spicy-sausage-broccoli-rabe?_sp=36d48b46-a52f-431b-9818-bb9820bd4945.1786372123359
Chicken Shawarma: https://weigt-finish.today/recipe/sheet-pan-shawarma-spiced-chicken
Discover more of Chef Skylar's recipes here: https://diningwithskyler.com/
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Produced by Bon Appétit with The Home Depot | Using a pressure cooker to cook the grits for this twist on a Lowcountry favorite means you don't need to babysit a pot on the stove for an hour.
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You’ve heard of the McDonald's Filet-O-Fish, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Calvin Eng, owner of Bonnie’s in Brooklyn, as he gives this beloved fast food a Cantonese twist. From a bouncy cod-and-shrimp fish cake to a ginger–scallion–infused tartar sauce, see how every element is rebuilt with Chinese flavors.
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We show you how to make the grain bowl of your lunchtime dreams.