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.

Most Recent

Jamaican Stew Peas and Spinners
Red kidney beans, aromatics, coconut milk, a Scotch Bonnet pepper, and more come together in these Jamaican Stew Peas and Spinners, which writer Brigid Ransome Washington developed based on her mother-in-law's recipe. While the iterations Ransome Washington enjoyed growing up in Trinidad and Tobago included meat, this version is vegan, but make no mistake, it's still luscious, hearty, and satisfying. Don't throw away the soaking liquid from the beans—according to Vivienne, her mother-in-law (who she calls Auntie), simmering the beans in it gives the dish a beautiful color. The resulting Stew Peas are hearty, comforting, and filled with earthy and bright flavors. READ: Jamaican Stew Peas Put a New Spin on How I See My Mother-in-Law
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.
Black-Eyed Peas with Coconut Milk and Ethiopian Spices
Rating: Unrated 3713
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 
Spring Pea Falafel with Marinated Radishes and Minted Yogurt
Rating: Unrated 1044
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
Peas and Pea Shoots with Spring Onions and Mint
Rating: Unrated 887
"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

More Pea

From creamy chilled spring pea soup to pea-and-bacon risotto, here are beautiful pea recipes.