8 Chefs on Their Favorite Way to Cook Spring Peas
Give peas a chance!
We know what you're thinking... But it's time to wipe away any childhood memories of being forced to eat the frozen peas. Those sad, watery vegetables aren't anything like the fresh, crunchy spring peas that are popping up in farmers markets across the country.
Mothers who want their kids to eat more greens aren't the only ones who love this seasonal ingredient. Chefs go crazy for them, too. We asked eight chefs from all kinds of different restaurants to share how they cook spring peas, and here's what they had to say:
Brittanny Anderson, Chef/Owner, Metzger Bar and Butchery, Brenner Pass, and Chairlift
“Spring peas are a go-to for salads in my restaurant and at home. I shuck the English ones and blanch some sugar snaps, then toss them with a lemon vinaigrette (Meyers if you’ve got them) and serve alongside some fresh tangy cheese like Bucheron.”
Shota Nakajima, Chef/Owner, Adana
“I like to blanch them lightly and purée them into a chawanmushi base. Steam the chawanmushi and serve cold. It comes out to be this delicious dashi-flavored green chawanmushi. Perfect for when it's slowly starting to get warmer.”
Suzanne Cupps, Executive Chef, Untitled at the Whitney Museum
Try this recipe for poached salmon in a fresh herb and spring pea broth.
Nicholas Elmi, Chef/Owner, Laurel, ITV, and Royal Boucherie
Julia Jaksic, Chef, Employees Only
Try this unique salad that pairs spring peas with greens and cacio e pepe dressing.
Flynn McGarry, Chef/Owner, Gem
“With spring peas, I always grill them in their pods and then double shuck them. This offers a nice smooth texture.”
Emily Yuen, Executive Chef, Bessou
“We will be incorporating spring peas in our Mapo beans dish, it adds extra natural sweetness to the dish that I really enjoy. Although Mapo tofu is more known to have Chinese origins, it has now become adapted as a staple Japanese entrée in homes. The Japanese version includes miso, adding more sweetness but still retaining its heat.”