Bean and Legume
Cantaloupe With Sugar Snap Peas and Ricotta Salata
Seek out a slightly underripe cantaloupe for this salty-sweet, crunchy, and juicy summer side; firmer flesh makes it easier to slice into ribbons.
Saucy Beans and Artichoke Hearts with Feta
Use the biggest beans you can buy for this Greek-inspired dish—baby limas are easy to find, but gigante beans are amazing too.
Grilled Steak With Peas and Eggplant Over Whipped Ricotta
No pots or pans needed for this easy summertime recipe. Just fire up the grill!
Secrets of the Happy Vegetarian Clan
Plant-based cooking for the entire family doesn't mean pasta every night. Here's how Hetty McKinnon, author of the new cookbook Family, put the whole crew on a green diet that they can't get enough of.
Loaded Halloumi Flatbreads
Pile seared Halloumi cheese and a yogurt-dressed cabbage-and-chickpea salad over a swath of hummus for these satisfying vegetarian sandwiches.
Spiced Lamb Burgers With Spring Slaw
Asparagus ribbons, sliced sugar snap peas, and red onion tossed in lemon juice are the perfect springtime toppers for these smoky-spiced lamb burgers.
A Big Batch of Big Beans Is a Big Help (When It Comes to Dinner)
Everything a little bean can do, a big bean can do better.
Big-Batch Instant Pot White Beans
Large, creamy lima beans (sometimes sold as butter beans) are the perfect solution to any meal dilemma.
Steak and Spring Vegetable Stir-Fry
To keep the snap peas and asparagus peppy and bright, sauté them separately from the meat, then return them to the pan so they get their fair share of the gingery sauce.
Crispy Pita With Chickpeas and Yogurt (Fattet Hummus)
This creamy, crunchy breakfast dish also pairs well with vegetables, fish, or lamb come dinnertime. The canned chickpeas pick up some flavor from a quick simmer with garlic.
Deconstructed Falafel Salad
Get all the flavors of falafel with crispy roasted chickpeas, crunchy crouton-like pita chips, crisp cucumber, and a lemon-tahini dressing.
Spiced Quinoa and Chickpea Bites
Inspired by the flavors of kefta, these protein-packed vegetarian bites are equally good tucked into a pita or served on their own.
Sorry, Fresh Peas. Frozen Peas are Just Better.
Eating fresh peas in spring may feel romantic, but for dependable deliciousness, frozen is the better choice.
What to Cook This Weekend: April 26–28
Lean into spring with a rhubarb cocktail and recipes that feature asparagus and sugar snap peas, then take some time for a date night in with a decadent pork chop dinner and classic crème brûlée.
Roast Chicken Thighs with Peas and Mint
This recipe uses the fat that renders when chicken thighs are seared on the stove to soften thick rounds of leeks and spring peas for a built-in side dish.
Chicken Saltimbocca with Crunchy Pea Salad
Saltimbocca relies on the combination of prosciutto and sage and is a classic that pairs with just about any side or salad.
Cold Soba Noodles with Jammy Eggs and Peas
For the best springy texture that won’t fall apart when tossed, look for soba noodles that contain a blend of wheat and buckwheat.
Cashew Chicken
Coating chicken in cornstarch before stir-frying gives the meat in this takeout-inspired dinner a golden crust and helps thicken the oyster sauce–fortified glaze.
Taste Test: Frozen Peas
Which pea made the others green with envy—and did your favorite pop to the top?
Braised Leeks, Peas, and Lettuce
When you warm lettuce in butter and wine it gets velvety and rich—a perfect foil to the pop of sweet peas. Serve this spooned over quiche for brunch.