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Years ago a friend gave me her black-eyed pea recipe that was not your usual black-eyed peas. She called them Cottoneyed Peas. It was a spicy and warm welcome into the New Year. I now get requests for it all the time. You can make it as spicy as you like or, if you don't like spicy, use the peas without jalapeno.
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This soup uses both quick-cooking split peas and dry whole peas, which require an overnight soak. A delicious combination of seasonings, salt pork, and vegetables round out this satisfying creation.
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Snow peas are lightly seasoned with Italian seasoning and a splash of lemon juice to highlight their natural sweetness.
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To give this Moroccan stew flavor without much fat, chef Joël Robuchon simmers it in a spiced broth. Artichoke hearts add a lovely spring flavor; they're also one of the best vegetable sources of antioxidants.
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A tasty meatloaf made of your choice of lamb or beef is served with mashed potatoes flavored with green onions and fresh peas for a colorful meal perfect for springtime.
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This tasty and flavorful twist on a graham cracker pie crust is great for the holidays, and fabulous with pumpkin cheesecake!
cooking.nytimes.com
Seek out shrimp in the shell and use the shells for a quick, easy seafood broth Freeze what broth you don’t use in the dish; it comes in handy when you need a seafood broth for a risotto or a stew.
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In spring, sweet garden peas are at their peak of flavorand Michael Symon makes every effort to incorporate them into his recipes, like this one.