Split Pea

Can be prepared in 45 minutes or less.

Soupe aux Pois Active time: 30 min Start to finish: 4 1/2 hr

This dip, called fava in Greece, is typically found on taverna menus. As the yellow peas become tender and creamy and the cooking liquid thickens, stir the mixture frequently to prevent scorching on the bottom. This is nice with a chilled Pinot Blanc.

Mary garnishes the soup with fried brioche croutons, crème fraîche and fresh chervil.

Khoresht Gheimeh This Persian stew recipe is adapted from the one that chef Homa Khakpour serves at Shiraz Kabab Cafe and Food Market. It's a terrific main course, which she pairs with chelo (steamed rice with melted butter). Active time: 30 min Start to finish: 2 hr

This is a fine dish for a cold day, and one that cries for ice-cold akvavit and beer. So popular is this soup with all the Nordics that it is said that the King of Sweden eats it every Thursday.

This is a refined version of classic split pea soup. It has a thinner consistency than other recipes (though it's still very hearty), and the addition of frozen peas brightens up the flavor.

This recipe is an accompaniment for Ginger Salad .

Vellarikkai Thakkali Vengaya Pachadi Pachadi is the southern version of North Indian raita. You can substitute plain low-fat yogurt for the whole-milk yogurt here, but drain it in a sieve overnight first.

Gin Thoke This salad is pungent, crunchy, intriguing, and addictive. Although served as a dessert in Myanmar, it is also a great accompaniment to grilled fish, chicken, or steak.

These meatballs made of beef, rice, and split peas are stuffed with dried fruit and braised in a flavorful tomato sauce—a hearty, satisfying labor of love.

With summer corn and plenty of hot sauce, this robust soup is beloved as a hangover cure.

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.