Search results for
magazine 2008 06 curried pea frittata
Filter Results
Sort By:
Recipes
(57)
Quick
4.0
(4)
Recipes
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.
3.7
(3.67)
Quick
Recipes
A simple frittata packed with sweet red peppers, potatoes, and onions.
4.3
(4.25)
Recipes
Rustic yellow pea soup goes upscale with a foie gras garnish.
2.7
(2.7)
Quick
Recipes
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.
3.5
(3.46)
Easy
Recipes
When in doubt, frittata.
4.7
(4.72)
icon
Culture
How our readers cooked—and photographed—our March 2014 cover recipe: short rib pot pies.
Quick
Recipes
If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.
5.0
(5)
Quick
Recipes
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.
3.7
(3.71)
3.0
(3)
Recipes
Breakfast or dinner? You get to pick with these one-pot curried chickpeas and eggs bursting with tingly heat and herbaceous flavor.
4.7
(4.67)
Recipes
If you can’t find guanciale, use an equal amount of chopped bacon or pancetta in its place.
5.0
(5)
Articles
(175)
Culture
Editor in chief Dawn Davis looks ahead at some of the exciting changes to come from BA.
Dawn Davis
Cooking
Editor in chief Adam Rapoport shares his frittata game plan for entertaining in his weekly newsletter.
Adam Rapoport
Cooking
I never really thought of myself as a "soup person," but this healthy, curried split pea number won me over.
Amanda Shapiro
Cooking
Crazy revelation of the day: That is not a pea soup
Julia Bainbridge
Culture
We just got the best fan letter ever—about our new Hot 10 Restaurant Issue—and it's seriously making us blush
Bon Appétit
Culture
Chop, chop, done.
Alex Beggs
Videos
(290)
icon
Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
icon
Produced by Bon Appétit with Campbell's® | This simple spaghetti pie/carbonara situation––starring pancetta, parmesan, and Campbell's® Cream of Chicken Soup––is exactly what we're craving for dinner (or breakfast) this winter.
icon
Bon Appétit joins Chef TJ Hoy, Chef de Cuisine at Gage & Tollner in Brooklyn, to make their famous Beef Wellington. From seasoning and searing prime filet mignon to preparing mushroom duxelles and pâté brisée pastry, learn essential techniques for preventing soggy pastry, controlling moisture, and achieving a perfectly medium-rare center.
icon
Join Zaynab Issa in the Bon Appétit Test Kitchen as she prepares her recipe for Gingery Chicken Noodle Soup.
Read more: 23 Noodle Soups to Slurp With Gusto
Read more: 23 Noodle Soups to Slurp With Gusto
icon
Join Brad Leone, Zaynab Issa, Kendra Vaculin, Shilpa Uskokovic, Chris Morocco, and Rachel Gurjar in the Bon Appétit Test Kitchen as they each reveal the go-to ingredient they reach for when their recipes needs a spicy kick.
icon
Make something delicious with all your leftovers!