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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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Because peas aren't just for side dishes.
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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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Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
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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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Topping these fresh blini-like pancakes with smoked salmon would make an ideal appetizer for a party.
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If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.
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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.
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This recipe will convince you that a savory breakfast can be a wonderful thing.
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We’ve got shrimp and pea pancakes, strawberry-rhubarb cheesecake bars, and more.
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Peas are in season in April, and are great in everything from pasta to cocktails. Here's how to cook them right.
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The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.
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From chicken cabbage salad to fudgy weed brownies.
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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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If you don’t want or didn’t have time to soak the black-eyed peas overnight, just power-soak them.
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A riff on a three-bean salad with a garlic-chile-maple-lime dressing that we can’t quit.
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