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Cooking
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
Cooking
A sunny yellow batter and flashes of bright green make this springtime appetizer bright and cheerful
Bon Appétit
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
Cooking
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
Cooking
Like beans on toast, hefty salads, and weeknight quesadillas.
Nina Moskowitz
Cooking
It's so easy, I'm almost embarrassed to share.
Carey Polis
Culture
You know about avocado toast, but avocado...pie?
Christina Chaey
Cooking
Vibrant frozen peas might be even tastier, and more versatile, than their fresh counterparts. Seriously.
Christina Chaey
Cooking
Mashed peas are a bright, refreshing topper for our favorite appetizer: crostini
Danielle Walsh
Cooking
On this episode of Dinner SOS, Chris and Shilpa answer listener questions on all things summer cooking.
Bon Appétit Staff & Contributors
Cooking
Make minestrone, but make it spring.
Carla Lalli Music
Cooking
On this episode of Dinner SOS, Chris and Ali Slagle share easy breakfast recipes perfect for back-to-school season.
Cooking
Today, you requested a soup recipe with beans. We think you're gonna like this one-hour, one-pot meal.
Christina Chaey
Cooking
I never really thought of myself as a "soup person," but this healthy, curried split pea number won me over.
Amanda Shapiro
Cooking
On this episode of Dinner SOS, Chris and Dan Pelosi help caller Liliana find filling meals that her whole family can enjoy.
Bon Appétit Staff & Contributors
Culture
The Bon Appétit Test Kitchen
Culture
Dr. Nathan Myhrvold, the former CTO of Microsoft, fits the bill, and is putting his phenomenal discoveries in a 2,438 page, $625 cookbook called Modernist Cuisine.
Michael Singer
Bon Appétit
techniques
Watch the video to learn how to make our new favorite spring salad.
Mallory Stuchin
Shopping
Sweet-and-sour braised chicken thighs, our favorite vegan tacos, ginger-garlic cod, and more
Bon Appétit Staff & Contributors
Cooking
On this episode of Dinner SOS, Chris and Justine Doiron (aka Justine Snacks) help caller Teddy successfully cook beans from scratch.
Bon Appétit Staff & Contributors
Cooking
Not sure what to cook this week? We've got some ideas.
Alyse Whitney
Cooking
Get unlimited access to recipes from BA—plus Epicurious, Gourmet, and our favorite cookbooks—in the new and improved Epicurious app.
Dawn Davis