Pea

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.

Unstuffed wonton wrappers take the place of traditional dumplings in this simple and weeknight-friendly vegetarian soup.

Zucchini is a surprisingly chameleon-like vegetable—I find myself using it frozen in morning smoothies, pureed in desserts, and, now, grated in pizza crust! Zucchini pizza is a great way to sneak in extra servings of vegetables, and it is naturally lower in carbohydrates and higher in fiber compared with traditional crusts.

It only takes 22 minutes to make this classic savory noodle dish at home.

Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this 22-minute dinner.

This Thai-inspired curry is ready in just 20 minutes with a little help from a rotisserie chicken.

This tiny handmade pasta is a labor of love, but you'll be glad you devoted an afternoon to fresh pasta-making once you've tasted it. The tender orecchiette is irresistible once tossed in the rich, buttery sauce studded with savory mortadella and bright peas.

This spring salad can be made with pretty much any grain and firm grating cheese you like.

Gently cooked in olive oil, delectably tender leeks melt like butter over fennel-scented chicken thighs and snappy green vegetables in this easy spring braise.

When things in the crisper drawer aren’t looking so crisp anymore, make this soup.

Since the weather is still a bit chilly, this recipe for a hearty green soup might just the thing to energize you while keeping you warm!