Name: Pasta with Three Peas
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 30 minutes
Yield: Makes 4 servings
Ingredients: 12 ounces orecchiette (little ear-shaped pasta); 8 ounces bacon, chopped; 8 shallots, trimmed, quartered; 2 cups sugar snap peas (about 8 ounces); 4 cups (4 1/2 ounces) pea tendrils; 1 cup frozen petite peas, thawed; 1/3 cup thinly sliced fresh mint; 1 cup shaved Parmesan cheese; Additional shaved Parmesan cheese

Pea tendrils taste like a cross between peas and spinach and are used in Chinese cooking, where they are called dau miu. Find them at farmers' markets and Asian markets.

Spinach or watercress can be substituted for pea tendrils in this lovely green dish.

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.