Pea

This is the time of year to try all different kinds of garlic--spring garlic, young garlic with unformed cloves, garlic scapes. Use any of them in this vegetable-packed egg drop soup recipe.

Bloomfield loves making this salad with black mint, which you'll find in spring and summer at farmers' markets.

Peas are in season in April, and are great in everything from pasta to cocktails. Here's how to cook them right.

Loosely based on Tom Kha Gai, Thai chicken soup recipe comes together in under an hour with easy to find ingredients.

Risotto only sounds intimidating—if you can stir, you can make it. Poaching the eggs ahead of time should quell any lingering performance anxiety.

Muddled peas add a fresh twist. Pouring through a fine-mesh strainer makes for a clean-drinking cocktail.

Topping these fresh blini-like pancakes with smoked salmon would make an ideal appetizer for a party.

Preserved lemon gives this mash intense pops of salty-citrusy flavor. Scoop out the flesh and pith from the lemon and use only the peel.

With favas, you have two choices. Buy fresh, or buy frozen ones at Middle Eastern markets.

This is a far cry from army-green split pea soup. Cooking the peas briefly retains their vibrant color, and the addition of fresh herbs keeps the finished soup looking and tasting bright. Delicious warm or chilled, it's a springtime staple. This is part of BA's Best, a collection of our essential recipes.

Peas and onions are a classic holiday duo. Relying on frozen ones, along with a quick béchamel, is a smart move on a busy day of cooking.

This rainbow trout recipe is ready in under 20 minutes, and that spiced-yogurt dressing? You're going to want it on everything.

Gently poach chicken breasts, or use purchased rotisserie chicken for this bright salad.

Featuring paccheri rigati, a ribbed, tube-shaped pasta, this over-the-top casserole cooks in a 9"-diameter springform pan. But feel free to use rigatoni and a 9x9x2" baking dish instead.