My KEEPERS co-author and I are thrilled to be included in the June/July issue of Fine Cooking magazine! We contributed 10 recipes for using spring peas, all simple and fast enough for preparing on a weeknight, and none use more than 10 ingredients each. It was a fun challenge, but if there’s a vegetable more versatile than a pea (fantastic fresh but also wonderful frozen), then I don’t know what it is. Dishes include: creamy linguine with peas, ham, and sage; a baked pea and artichoke dip, pea and ricotta toast, pea-mint-sunflower seed pesto, and a spicy lemongrass pea side dish (I also love that FC gives you a wine-pairing for every dish).
It’s also just a gorgeous magazine, have you read it? If not, then really highly recommend you grab a copy (and not just because I’m in it). The design is clean and engaging, the photos gorgeous, and the recipes are doable but still clever. There’s a pastrami-kimchi reuben that needs to be in my regular rotation immediately, plus I love the spread “Anatomy of a Lettuce Wrap”, a profile of chef April Bloomfield’s favorite food-stops in NYC, and a feature on one family’s BBQ Cuban-Style. All so good.
Run and get your copy now!
