Pea

The rich flavors of crispy, tender chicken and smoky bacon balance the slightly bitter notes of frisée and shaved fennel in this hearty dinner salad.

This gorgeous summer salad contains all the elements of a balanced meal—meat, starch, and veggies.

Give pot pie a spring makeover with creamy new potatoes, sweet peas, and sausage bathed in a light, lemony sauce.

Spread it on toast, stir into pasta, or slather on grilled meats for the springiest meal ever.

Bright and refreshing green goddess dressing perks up the grains in this delicious bowl that's filled to the brim with all the green veggies.

Sauté peas and asparagus in the drippings from a New York strip in this quick-and-easy one-pan dinner.

Toss blanched snap peas and English peas with arugula and a mustardy vinaigrette, then drape with prosciutto for an elegant spring salad.

You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.

Fried rice is one of the fastest, easiest meals you can make, and a great way to use up leftovers. 

The aioli will appear quite tight when all the oil is incorporated, but it will loosen to a pourable consistency once the buttermilk and shallot are added.

A last-minute addition of basil pesto turns creamy risotto into the ultimate bowl of spring comfort.

Snow peas and water chestnuts add a fresh crunch to these tasty dumplings

Cauliflower rice with peas, carrots, green onion, and cilantro.

The beauty of oven omelets and frittatas is that they need no crust (unlike a quiche). Fortunately, the slow cooker does this job well—the eggs stay moist and tender thanks to the steady, low temperature. Be ready to serve and eat the frittata as soon as it is done cooking; for the best texture and flavor, do not let it stand on keep warm. The frittata needs maximum surface area to cook, so it works best in a large oval slow cooker. Serve with fried potatoes, or fruit salad and ciabatta toast.

My Tater Tot hotdish has the body of a chicken pot pie, a dish that I loved growing up, long before I knew the existence of Tater Tot hotdish. But a close examination reveals that the only real differences are the subbing of chicken for ground beef and the use of a homemade cream of chicken soup instead of mushroom soup. I don’t think this will offend a hotdish purist.