Peas are wonderfully versatile, are just as good frozen as fresh and have a surprisingly high amount of protein. We love to add peas to pasta and risotto for a pop of bright, colorful flavor any time of year, but peas themselves rarely take center stage in a dish. Daniel Boulud's chilled pea soup is a springtime staple at his NYC restaurant, and this Spanish-style frittata is perfect for brunch all year long. Whether you're looking for a simple salad or an easy pasta dish, F&W's guide to peas places this overlooked vegetable at the center of every recipe.

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Stir-Fried Garlicky Snow Pea Shoots
This recipe from cookbook author Grace Young is a delicious example of a “clear” stir-fry that uses very few ingredients, focusing on a pure translation of simple flavors. Sweet, tender snow pea shoots shine through mellow garlic, while white pepper perfumes the dish with its mild heat and fragrant floral notes. If using a skillet, cook the pea shoots in two batches to avoid crowding the pan.
Pea Tartine with Goat Cheese and Mint
Learn how to make Ludo Lefebvre's easy pea tartine with goat cheese and mint.Slideshow: More Pea Recipes
Sugar Snap Peas Recipes
Sugar snap peas add a nice and healthy crunch to any recipe, including a prosciutto salad, oyster mushrooms in sherried cream and a red cabbage slaw with sesame-ginger dressing.
Black-Eyed Peas with Coconut Milk and Ethiopian Spices
Rating: Unrated
This creamy, complex-tasting dish from chef Marcus Samuelsson relies on assertive African flavors like berbere (an Ethiopian spice mix) and coconut milk. Don’t leave out the habanero—it’s not too hot because it’s seeded, and it adds a fruity, tropical flavor. Slideshow:  More Recipes from Marcus Samuelsson 
6 Ways to Showcase Peas
Sweet peas might be the one vegetable that’s just as good (if not sometimes better) frozen as fresh. Here are six ways to use them that will really let them shine during their peak season.
Spring Pea Falafel with Marinated Radishes and Minted Yogurt
Rating: Unrated
The Good News Instead of deep-frying the falafel patties, Nicki Reiss sautés them in a lightly oiled pan. And she serves them with a low-fat yogurt sauce instead of the usual rich sesame-based tahini. More Recipes With Peas

More Pea

Peas and Pea Shoots with Spring Onions and Mint
Rating: Unrated
“Come March, it’s no longer possible to be inspired by root vegetables,” says chef Mike Lata of Fig in Charleston, South Carolina. “You’ve done everything you can.” When spring finally arrives, he uses delicate peas and pea shoots to make this simple side dish. “Cooking in the spring is like make-up sex after the bitter fight with winter,” he says. More Spring Recipes Recipes for Peas
Pea Consommé with Mint
The Good News This delicate broth is full of vitamin C, thanks to the pea pods Jeremy Fox simmers. (Snow peas are just as delicious and easier to find.) He tops the consommé with shards of white chocolate because he likes the way it brings out the peas' sweetness while adding only a little fat. Healthy Soups