Pea

Love it or hate it, the tuna noodle casserole is an American classic. This dish and the renowned green bean casserole are the two most asked about casseroles that are not currently on our menu. Why, you ask? We deliver our products frozen, and neither of these dishes freezes well. They’re best when enjoyed fresh from the oven. With that said—and after the umpteenth request for this old-school favorite—we pay our respects here.

It’s called a defining moment. For Madonna, it was “Everybody.” For Brad Pitt, it was Thelma and Louise. For us, well, it was our chicken pot pie that started it all. Now, we aren’t saying that we’re the next Madonna or Brad Pitt. But, in all honesty, you wouldn’t be reading this book if it weren’t for this recipe. As seen on Food Network’s Throwdown! with Bobby Flay, this signature dish is our claim to fame. It’s not just any old pot pie—oh, no. We took great care to bring this everyday comfort food to new gourmet heights. White wine, tarragon, and shallots are just some of the surprise ingredients tucked under a perfectly golden brown puff pastry. It’s the dish that made people sit up and take notice of us, and now it’s your turn to take the spotlight.

Ah, the never-ending debate of shepherd’s pie versus cottage pie. So, what’s the difference? It’s all about the meat. A shepherd’s pie traditionally calls for lamb, and a cottage pie calls for beef (or sometimes only vegetables). We wouldn’t think of calling our meat pie a shepherd’s pie, as we’d rather keep ourselves out of the line of fire. The beauty of this meal is that it’s a great way to use leftovers. Include what you have on hand, whether beef or lamb, or even just a great mix of vegetables. Our favorite interpretation is below, so once you master the steps, try your hand at a variation.

Farro is an ancient grain that’s used in traditional Tuscan and Umbrian cooking—kind of like a cross between barley and wheat berries. I love making farro in the style of risotto—a.k.a. farrotto. By using my Risotto-Without-a-Recipe technique (page 136) and substituting farro for rice, you end up with something rich and chewy and nutty all at the same time. Like risotto, farrotto is a blank canvas for whatever you’re feeling passionate about. Whatever ingredients are in season, whatever flavors you’re in the mood for, whatever’s freshest. Whenever I cook for big events and have to feed a lot of people, I always make farrotto because it’s quick, it doesn’t cost a lot, and it’s a huge crowd pleaser. It’s a win-win-win.

Fava beans are one of those things I wait for all year long. When you talk about seasonal cooking, fava beans immediately come to my mind because when they’re fresh, there’s really nothing like them. I was one of the weird kids who grew up liking lima beans—in fact, I asked for them every birthday dinner (why my mother didn’t just serve them to me on a regular basis I’m not really sure). Fava beans to me are a jacked-up version of lima beans, so you can imagine how much I like them. I feature them in this sauce, but then I tuck some sweet pea and cheese action into the ravioli so you get a little pocket of pea-ness on your plate along with those lovely favas!

I love sugar snaps because they’re crispy, they’re crunchy, and they’re snappy! Just blanch, shock, and cut them into little slivers to enjoy the full sugar snappy experience. To keep things interesting, toss in some minty fresh deliciousness and some salty, crispy prosciutto! Now that’s what I call a summertime salad.

My friend Gori grew up in India. She led quite a jet-setting life as a stewardess for Air India when she was just out of school. Her parents wanted her to settle down and marry, so they placed ads in the matrimonial classifieds. For three years she went out on chaperoned blind dates. Then she met Suresh. It was love at first sight and their families heartily approved. Suresh had grown up in Greenwood, Mississippi, and he brought his new bride home to the Delta. Gori taught me how to make this dish. When we get together to cook I make her tell me their love story just about every time.

The sweetness of peaches and sugar snap peas makes them pair up quite well. A bit of seasoning sends the duo down a chutney path.

The peas, left whole, pop in your mouth with sweetness in each bite. The whipped salted cream browns underneath the broiler and blankets each spoonful with a froth.

The simplest way to enjoy wild shrimp is to cook them fast and serve them warm, still in their shells, with melted butter. This recipe takes the opposite but equally flavorful tack: the shrimp are slow-cooked, infusing the entire soup with sweet shrimpiness.

This quick side dish is so green and fresh-tasting that it seems the essence of spring, although with a package of frozen green peas, you can make it any time of year. Peas and escarole enhance each other wonderfully because of their contrasting tastes and textures.

Bright green snow peas and rosy shrimp in a creamy, golden sauce—an elegant dish in only 20 minutes. (See photo)