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magazine 2008 06 curried pea frittata
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A simple frittata packed with sweet red peppers, potatoes, and onions.
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If you have extra time, double the amount of vegetables for this split pea soup recipe, then scoop out half of the soffritto and freeze it for a shortcut another night.
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Breakfast or dinner? You get to pick with these one-pot curried chickpeas and eggs bursting with tingly heat and herbaceous flavor.
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When in doubt, frittata.
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A little spicy, a lot comforting.
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Cottage cheese (yes, really) gives these pan-fried goodies moisture and richness.
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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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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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A fiery, flavor-packed piri-piri sauce grounds this quick-cooking chicken and kale stew. Serve with fried toasts to mop up all the juices.
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Rustic yellow pea soup goes upscale with a foie gras garnish.
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How our readers cooked—and photographed—our March 2014 cover recipe: short rib pot pies.
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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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If you can’t find guanciale, use an equal amount of chopped bacon or pancetta in its place.
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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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For the cook who loves breakfast for dinner.
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Slurp's up.
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Bon Appétit has teamed up with Field Roast, the makers of artisanal plant-based meats and cheeses, to explore the great tastes of the holiday season. Readers submitted their favorite Field Roast holiday recipe's for the chance to be featured in this December’s Bon Appétit magazine! Our winning recipe, submitted by Nadine Lockitch, is a must-have at the end of a winter day. This hearty on-pan recipe featuring Field Roast Plant-Based Italian Sausage, vegetables, and spices, packs bold flavor. It's guaranteed to become a weeknight mainstay.
Find more recipe inspiration from Bon Appétit and Field Roast's Gather What's Good recipe series.
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Can’t find favas? Double up on peas. No pea shoots? Use mâche or baby spinach instead.
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This comfort food staple gets kissed with touch of fragrant curry.
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S&B is our favorite brand of curry powder for giving classic pot pie a flavor update.
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TGIF and happy spring! Here's what the Bon Appétit staff is cooking up this weekend.