cooking.nytimes.com
English Pea and Onion Salad Recipe
Jonathon Sawyer is no snob Although he runs the kitchens in a slew of acclaimed restaurants in the Cleveland area, including The Greenhouse Tavern, the chef decided to honor Thanksgiving and his home state, Ohio, by sending along a personal recipe that calls to mind the processed-food delights that, for decades, characterized the cooking of the Midwest “Think of this salad as a little slice of nostalgia from the canned-and-frozen households of the mid-20th century,” he wrote in an email
bacon, lemons, olive oil, onion, mayonnaise, parmesan cheese, herbs, eggs, peas, almonds, bread crumbs
cooking.nytimes.com
Cacio e Pepe with Peas and Favas Recipe
Peeling fava beans is a fiddly task that includes removing the beans from their pods, blanching them and then peeling off the skins But for a light dish of pasta, peas, cracked black pepper and cheese, it’s well worth the effort Favas can be found in farmers markets in the spring and summer
english pea, fava bean, spaghetti, butter, black pepper, pecorino romano, parmesan
