Anyone who has shelled a bag of peas will know how good they are raw. Far too little is made of their scrunchy sweetness, and I put forward the pod-fresh raw pea as an idea to throw into salads of pale yellow butterhead lettuce, cracked wheat, or dishes of cooked fava beans. They work in their uncooked state only when very young and small. Old peas are mealy and sour. One rainy lunchtime in June, I put them into a simple salad of Peter Rabbit lettuce, crisply cooked smoked bacon, and hand-torn ciabatta. The result—restrained, refreshing, and somehow quintessentially English.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.