Pea Recipes

Scallops with Spring Pea and Grana Padano PuréeSweet Pea Gazpacho Made with sweet sugar snaps and just three other ingredients, this simple but vibrant soup shines with pure pea flavor. Chilled English Pea Soup with Fava Bean–Almond Salsa An inventive, Fresno chile–laced salsa gives this creamy soup a jolt of heat. English Pea Risotto This satisfying risotto works well as a side dish or a main course.

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Recipe: Pea Cake with Strawberry Marmalade

pea cake with strawberry marmalade
At this time of year, it's common to see peas and strawberries side by side at the farmers' market, but they tend to keep their distance in the kitchen, relegated to their respective realms of savory and sweet. But at New York's Má Pêche, Tien Ho brings these two stars of spring together in a spongy, easy-to-make cake. Get the recipe here.

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Strawberry Recipes

Tri-Star Strawberry Shortcake


Cooling Salad with Strawberry Dressing
Proving that strawberries aren't just for dessert, Andrea Beaman blends them with balsamic vinegar to make a dressing for this refreshing salad.


Strawberry–Rhubarb Crunch
Leave the homemade pie dough for another day and use the springtime filling of strawberries and rhubarb in this in-a-snap crunch.


Goat Cheese Panna Cotta with Grand Marnier–Soaked Strawberries
The last thing we want to do on a hot day is break a sweat in the kitchen. This

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Recipe: Fresh Egg Custard with Pecan Shortbread

Egg Custard with Pecan Shortbread Always stocked on the shelves at your supermarket, eggs are easy to take for granted. But if you taste a fresh yolk from a nearby farm, where chickens lay eggs only in season instead being artificially induced to produce them year-round, you'll have a renewed appreciation for what's inside those cardboard cartons. Chef Steven Hartman of Georgia's Le Vigne Restaurant at Montaluce Winery makes the best of farm fresh eggs with this pure and simple custard, then serves it with delicate shortbread cookies. Get the whole recipe here.

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Recipe: Barigoule Crostini with Whipped Goat Cheese

Barigoule crostini A classic Provençal dish of artichokes braised in a wine broth, barigoule shrinks down to cocktail-party portions in these tangy goat cheese–topped crostini. Get the recipe here.

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Recipe: Cornmeal Crêpes with Strawberries, Mascarpone, and Rosemary

Cornmeal Crêpes with Strawberries, Mascarpone, and RosemaryFilled with strawberry conserva and topped with nutmeg-scented mascarpone, these toasty and tasty crêpes make us wish we had time for something more ambitious than our usual grab-and-go breakfast routine during the workweek. Thankfully, they also make a great dessert. Get the recipe here.

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Recipe: Buttermilk Panna Cotta with Rhubarb Consommé

Buttermilk Panna Cotta with Rhubarb Consommé In this striking dessert from Northern Spy Food Co.'s Nathan Foot, a disc of silky buttermilk panna cotta rests in a pool of vanilla-scented rhubarb consommé. Get the recipe here and serve it with some rosemary madeleines on the side.

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Recipe: Rhubarb Upside-Down Cake

At Providence's La Laiterie, pastry chef Kate Jennings reboots the kitschy upside-down cake by swapping out pineapple for puckery rhubarb. We love how the stalks' tartness mellows out against the dessert's classic topping of buttery brown sugar. Get the recipe here.

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Staff Recipe: Victoria's Ramp-Stuffed Roast Chicken

Roast chicken Still have some ramps in your refrigerator? Make the most of them with this delicious roast chicken dish from Victoria Jordan, JBF's manager of house operations and house events. Get the recipe here.

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Recipe: Lavender Shortbread Cookies

Lavender Shortbread Cookies Even if you're not planning on tuning in to tomorrow's hoopla across the pond, we're sure you'll find a reason to bake a batch of these sweet and floral shortbread cookies. Get the recipe here.

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