Pea

Cottage cheese (yes, really) gives these pan-fried goodies moisture and richness.

This succulent beef and black pepper stew is a set-it-and-forget-it meal finished with bright, fresh peas.

This iconic Mumbai dish is joyously messy, vibrantly spiced, all too easy—and did we mention remarkably cheap?

All of the allure of pasta primavera (with none of the ’80s vibes).

Brown butter and savory oyster sauce make a flavor duo so beautiful we're wondering what took us so long to combine them.

With a little help from a bag of chickpea flour, you can turn any vegetables in the fridge into an impressive meal.

There’s greens, peas, cheese, green garlic, torn bread, and—surprise!—a sour-sweet kombucha-spiked dressing that brings it all together.

Inspired by Filipino adobo, this comforting braise gets depth and balance from Medjool dates.

Sour-salty-spicy nuoc cham goes creamy thanks to a handful of toasted cashews and a blender. Spoon the sauce over blistered peas or just about any other vegetable.

Take a bite of spring in the form of this one pot-dish filled with fresh asparagus, tender green peas, and the creamiest barley around.

Take your time to cook down the flavor base, which is enriched with ají amarillo and beer, and you’ll be rewarded with a thick, homey Peruvian duck stew.

Crispy-skinned chicken, velvety stewed tomatoes, and tender roasted vegetables come together in chef Melissa Miranda’s modern take on chicken afritada.

This one-pot wonder of sticky rice studded with sweet and savory lap cheong, umami-packed shiitakes, and other savory bits is the cozy meal your weeknight cooking repertoire needs. 

Crispy and chewy, zippy and savory, and eaten by the handful—you won’t be able to stop at just one.

Take sweet, juicy melon into the realm of dinner with a hit of Taiwanese black vinegar. (Chile crisp, fish sauce, and fried shallots help, too.)

Fried urad dal + spices+ pasta + parm = rich and nutty tadka pasta you can conjure up in less than 30 minutes.

This easy, weeknight dish deploys a simple technique for achieving crackly-skinned, juicy chicken breasts every time. And as for those peas? Go for frozen if you can’t find fresh.

Making fresh dumpling wrappers isn't hard when you have Hetty McKinnon to guide you. (But we won't tell if you use store-bought.)

This recipe was directly inspired by the wonderland of flavors and textures that is Korean bibimbap, a bowl or pot of rice topped with an assortment of vegetables, an egg, and (sometimes) meat that's mixed up right before it's eaten.

This herbaceous, crunchy, green riff on the iconic bread and tomato salad features all of our favorite spring vegetables, plus a tangy buttermilk dressing.