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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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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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We’ve got shrimp and pea pancakes, strawberry-rhubarb cheesecake bars, and more.
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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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From chicken cabbage salad to fudgy weed brownies.
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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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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
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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
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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
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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
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Like beans on toast, hefty salads, and weeknight quesadillas.
Nina Moskowitz
Videos
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This isn't any boring pea salad. This has tons of herbs, and fried shallots. Oh, and coconuts. It rocks.
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If you see great-looking snow peas, use them in combination with or in place of the sugar snaps. This recipe was reader-requested from Coltivare in Houston, TX.
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You’ve heard of the Chili’s Southwestern Egg Rolls, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Jackie Carnesi, head chef at the legendary Kellogg’s Diner in Brooklyn, as she transforms it into a New York-inspired Reuben Egg Roll, complete with homemade corned beef, sauerkraut, Swiss cheese, and crispy rye flour wrappers.
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Produced by Bon Appétit with The Home Depot | 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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Join Chris Morocco as he makes baked lunch nachos. Chris relies on some version of these lunch nachos at least once a week as he brainstorms what to feed his two young kids. It’s worth it to commit the formula to memory: a bag of chips, a can of refried beans, maybe some leftover meat or roasted veg from the night before, shredded cheese, and some kind of quickly cooked, spiced veg like cauliflower or brussels sprouts. It’s a lightning-fast lunch (or dinner) that can be tweaked to suit anyone’s preferences.
Read more: The Best Canned Refried Beans for Nachos, Enchiladas, and More
Read more: The Best Canned Refried Beans for Nachos, Enchiladas, and More
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Bon Appétit joins Chef Ed Szymanski of Dame, an English seafood restaurant in the heart of NYC, to make their traditional battered fish and chips. Simplicity is best when it comes to making this classic British dish–fresh fish coated in airy batter, fluffy chips crisped to perfection, and then doused in vinegar with a sprinkle of lemon juice. A bite of Dame’s fish and chips is enough to transport you from the busy NYC streets to the great British seaside.