The market · Vegetables · Northern and Central Europe
Peas
Sweet the day they're picked and starchy a few days after — the reason frozen peas are so good.
sweet · green
What to do with it
Kenji Hara's Sourdough, 100% ryePea would give it depthIbu Sari's Beef rendangPea would give it depthRosa Ibarra's Clarified milk punch, mezcal and pineapplePea would give it depthMira Kowalski's Pierogi ruskiePea would give it depth
HuaiyangYangzhou fried riceDay-old rice fried with egg, prawns, ham, peas and spring onion — each grain separate and coated.No one here has made it yetHuaiyangSquirrel-shaped mandarin fishA whole mandarin fish, boned, scored deep and fried so the flesh fans out in spikes, then covered in a bright sweet-and-sour sauce.No one here has made it yetHuaiyangDazhu gansiPressed tofu shaved into hair-fine threads, simmered in a rich chicken stock with shreds of ham, chicken, bamboo shoot and prawns.No one here has made it yet
ItalianAranciniBalls or cones of cooked rice around a filling of ragù or ham and cheese, breadcrumbed and fried until crisp.No one here has made it yetPeruvianArroz con patoDuck browned and braised with beer, ají and a purée of coriander, then rice cooked in the green broth until it's full of flavour.No one here has made it yet
ItalianAranciniBalls or cones of cooked rice around a filling of ragù or ham and cheese, breadcrumbed and fried until crisp.No one here has made it yetPeruvianArroz con patoDuck browned and braised with beer, ají and a purée of coriander, then rice cooked in the green broth until it's full of flavour.No one here has made it yet
