Crisp filo pastry quiches are easier than blind baking. These are filled with springtime ingredients like asparagus, peas, tomatoes and cream cheese. An ideal snack or simple starter. Preheat the ...

Chefs say the simple method works well with frozen peas and takes just over five minutes. The recipe begins with melting the butter and garlic over a medium heat for around 30 seconds. They should ...

This hearty Split Pea Soup with Pork Confit is a soul-warming twist on a timeless classic. Slow-simmered split peas form a silky, savory base, infused with aromatics like garlic, thyme ...

This fresh, creamy pasta is full of fresh peas and asparagus with a woodsy hint of sage. Cindy Pawlcyn is a celebrated chef and restauranteur from Napa Valley, California. She founded the iconic ...

This Thai Basil Coconut Noodles recipe is a warm hug in a bowl—creamy ... and garlic. Crunchy snap peas and thin carrot ribbons add texture, while Thai basil (or regular basil if needed ...

Poila Baisakh, also known as Pohela Baisakh. It marks the first day of the Bengali New Year India is a land of festivals, with celebrations taking place almost every month. Different regions observe ...

Kerala style green peas curry is a delightful delicacy which not only tastes delicious but works best when paired with appam, roti or rice. The gravy of the green peas is basic and sees minimal and ...

This simple recipe uses canned peas but still brings the authentic Jamaican flavor straight to your plate. #JamaicanCuisine #RiceAndPeas #QuickRecipes More for You ...

We’ve been lucky enough to have her share a few of her recipes with us, plus 4 Easter dessert recipes she made just for us! If you’re a chocolate lover or obsessed with your air fryer, her recipes are ...

Chef Barry Tonkinson makes this recipe with frozen peas instead of the traditional dried marrowfat peas. This salad is a celebration of three different kinds of peas: English, snap, and snow.

Green split peas are an underrated winter staple, probably because slow cooking isn’t as popular these days. But they’re one of my must-haves, especially paired with a good value ham hock.