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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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Can’t find favas? Double up on peas. No pea shoots? Use mâche or baby spinach instead.
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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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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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TGIF and happy spring! Here's what the Bon Appétit staff is cooking up this weekend.
