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magazine 2008 06 curried pea frittata
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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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A simple frittata packed with sweet red peppers, potatoes, and onions.
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Rustic yellow pea soup goes upscale with a foie gras garnish.
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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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When in doubt, frittata.
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How our readers cooked—and photographed—our March 2014 cover recipe: short rib pot pies.
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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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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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If you can’t find guanciale, use an equal amount of chopped bacon or pancetta in its place.
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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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We’ve got baked cheddar and leek pasta, maple-mustard sheet-pan salmon, and a strawberry shortcake roll.
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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 Mary Kettilby recipe produces a classic Potage St. Germain. The name comes from the Paris suburb of St.-Germain-en-Laye, where young peas, a rarity in the early eighteenth century, were sown in boxes for early-spring cultivation. The addition of onions and spinach provide a traditional French touch, making this soup a flavorsome beginning for spring menu.
Calendulas, also known as pot marigolds, make a lovely garnish for this soup. They were used as both a flavoring and a medicinal herb. According to one source, calendulas could be added to dishes in place of saffron, an affordable alternative in the days before saffron was grown in England. Sprinkle the shredded blossoms over the soup just before serving it. Please note that the calendula/pot marigold should not be confused with the African marigold, which is used as an insect repellent in vegetable gardens.
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Cottage cheese (yes, really) gives these pan-fried goodies moisture and richness.
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A little spicy, a lot comforting.
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For the cook who loves breakfast for dinner.
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This comfort food staple gets kissed with touch of fragrant curry.
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