Poets and gardeners agree that no flavor better captures spring’s sweet song than that of a perfect English pea. They may well be right, but most of us are just going to have to take their word for it ...

As you know, we love verrines to start the meal :-) They immediately give a more chic and elegant touch to the table, perfect for festive meals. Whether as an aperitif or as a starter, these ...

Start with a fresh batch of the potato gnocchi recipe from Bertrand Chemel, executive chef at 2941 Restaurant in Falls Church, Va. (see related recipe), and the rest of this dish comes together ...

When we think of "pea soup," we usually think of a slow-cooked soup made with dried split peas and flavored with ham. This version, made with frozen fresh peas, is smoother in texture and fresher in ...

Frozen peas are a fantastic freezer staple. You can elevate them quickly to a higher level with a little curry and cream. This combination adds a sophisticated kick to a variety of main courses from ...

C'mere. Closer. A little bit closer. Okay, that's perfect. Wanna hear a secret? Great. We want to tell one. Sometimes, when we're feeling awesome, we eat whipped cream for dinner. Oh yeah—whipped ...

Note: Dry split peas come in either yellow or green.The yellow are milder in flavor and are sometimes hard to find. Either works well. Check through the split peas and rinse them before adding to the ...

Note: From Russ Parsons (April 13, 2005). This can also be served cold, with a few leaves of fresh chervil rather than the Parmesan cream. And it makes a nice small appetizer if served in espresso ...