Pea

About

Garden peas have a simple grassy sweetness but are also a notable source of umami. They pair well with salty seafood, bacon, Parmesan, and herbs like mint and tarragon. Field peas, commonly eaten dried as split peas, have a less fresh flavor and a starchier texture that swells when cooked; marrowfat peas are a related type. Peas and green bell peppers share some of the same dominant green flavor compounds.

Pairs well with pea

• EaPotatoPoorly executed, French fries and peas can be a dismal pub-food combination of undercooked potato and hard, overcooked peas, better…
• SuEggEgg fried rice is a complete meal in Chinese cooking, built from rice, egg and peas, and improved with chopped bacon and onion fried in…
• MeBeefA 19th-century account describes small joints of lamb or veal (or spring chicken) stewed gently for several hours with peas, butter,…
• BeMintPea and mint is a classic English pairing: the pea's bright, simple sweetness is offset by mint's cooler, more subdued character.
• MaShellfishPairing scallops with pea purée, or making a pea risotto with shellfish, is a modern classic, but the combination goes back centuries, a…
• MePorkA classic British pairing, especially in Welsh and Black Country cooking, is faggots and peas, faggots being balls of pork offal, belly,…
• GrAniseTarragon's sweet flavor with a slightly bitter edge complements sweet peas well.
• MeChickenPoulet à la clamart, named for a Paris suburb known for its peas, combines chicken and peas with tarragon, bacon, scallions, white wine,…
• BrBaconIn Sweden, a thick pea and ham soup called artsoppa is a traditional Thursday meal in schools, workplaces, the royal household and…
• ChHard CheeseRisi e bisi, a Venetian rice-and-pea soup traditionally served to the Doge on St.
• MeLambFresh peas arrive as lamb is reaching its best flavor in early summer, and the two share a grassy character.
• SuOnionPetits pois are a naturally small, sweet pea variety, distinct from canned "petit pois," which are often just underdeveloped regular peas…
• MaOily FishNew England tradition holds that gardeners plant peas by Patriots' Day (April 19) so they're ready for a traditional Independence Day meal…
• BeRosemaryDried field peas, a close relative of the sweeter garden pea, have a meatier, more lentil-like flavor and are traditionally cooked with…
• GrDillDill, diced potato, carrot and pea were once a common combination in Russian salad, now less fashionable but worth reviving.
• SuAsparagusRaw asparagus tastes similar to freshly podded peas, but cooking brings out nuttier, more savory notes, while cooked peas keep their…
• BrProsciuttoWriter Pellegrino Artusi praised Roman restaurant pea dishes made with smoked prosciutto, suggesting the two be stewed together as a side,…
• BrSmoked FishPeas go well with both fish and smoked ham, so pairing them with smoked haddock in kedgeree or risotto lets them do both, their sweetness…
• SpParsnipParsnip's characteristic flavor comes largely from the compounds terpinolene, myristicin and a musty, green-pea-scented pyrazine present…
• SuGlobe ArtichokeThe 19th-century Italian cookbook writer Pellegrino Artusi has a recipe for artichoke-and-pea pie: parboiled artichoke bottoms and peas…
• MuHorseradishEnglish and Japanese cuisines treat the same pea very differently: the English boil marrowfat peas down into a soft green mush, while the…