Pea

"Green peas were considered a great delicacy," says Edna Lewis in The Taste of Country Cooking. "If our peas ripened first, they were shared with the neighbors and vice versa." Since garden-fresh peas have become practically impossible to find, we rely on frozen peas for this classic combination. Serve it, as Miss Lewis would, with skillet-cooked chicken and biscuits on an evening in late spring.

The zing of fresh lemon enhances both the peas' sweetness and the natural flavor of the spinach. The whole quick, creamy dish is bolstered by soft pillows of potato gnocchi.

Golden-brown scallops are gorgeous when framed by a bright pea purée. An infusion of curry and lime juice invigorates this dish.

Cooking the curry powder with the vegetables mellows its flavor.

Making spaetzle is easy, with no fancy equipment needed: a coarse grater, colander, or wide perforated spoon or ladle with 1/4-inch holes will work well.

Because curry powder is a blend of many spices, it's a tremendous way to get both depth and complexity in one fell swoop. Adding cayenne compounds the intensity. Take a taste of this fragrant, pleasantly spicy dish, and you'll agree.

This recipe could easily become a year-round favorite—simply substitute supermarket rotisserie chicken for the turkey. And as a special treat for the kids (or the kid in you), make individual-size pies, using eight 10- to 12-ounce gratin dishes.

The buttermilk in this soup gives it a light, tangy richness that harmonizes with the sweetness of the peas and the gentle bite of the curry. Though it looks lovely in a bowl, serve this soup in drinking glasses, to be sipped rather than spooned, for a nice change of pace.

A quick marinade brightens the steak, so it combines perfectly with the dish's Southeast Asian notes.

The classic frittata offers an elegant solution for those times when you have only eggs and cheese in the fridge. Combined with some of spring's freshest flavors, it provides a healthy dose of fiber, omega-3s, and vitamins A and D.

One of the things we love about pesto is its versatility: Peas can take on basil's traditional role without missing a beat.

This recipe was created by chef Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

This dish showcases salmon and the bright, fresh flavor of early-summer sugar snap peas in a dish that's perfect for a lunch with friends or a light dinner eaten outdoors. Broiling the delicate paillards seals in the juices and makes preparation a breeze.

Mixing aromatic herbs like mint and basil with asparagus and peas creates a beautiful green dish. Salty feta sparks it up.

For a quick defrost, microwave the veggies in bowls for one to two minutes on high.

Bahmi goreng You'll be hard-pressed to refuse seconds of this irresistible stir-fry. Tender Chinese egg noodles, crisp green snow peas, and Chinese long beans mingle with plenty of rich, garlicky sauce. Cubes of tofu and shredded omelet add even more texture.