Pea

Red kidney beans, aromatics, coconut milk, a Scotch Bonnet pepper, and more come together in these Jamaican Stew Peas and Spinners, which writer Brigid Ransome Washington developed based on her mother-in-law's recipe. While the iterations Ransome Washington enjoyed growing up in Trinidad and Tobago included meat, this version is vegan, but make no mistake, it's still luscious, hearty, and satisfying. Don't throw away the soaking liquid from the beans—according to Vivienne, her mother-in-law (who she calls Auntie), simmering the beans in it gives the dish a beautiful color. The resulting Stew Peas are hearty, comforting, and filled with earthy and bright flavors.READ: Jamaican Stew Peas Put a New Spin on How I See My Mother-in-Law

This recipe from cookbook author Grace Young is a delicious example of a “clear” stir-fry that uses very few ingredients, focusing on a pure translation of simple flavors. Sweet, tender snow pea shoots shine through mellow garlic, while white pepper perfumes the dish with its mild heat and fragrant floral notes. If using a skillet, cook the pea shoots in two batches to avoid crowding the pan.

Learn how to make Ludo Lefebvre's easy pea tartine with goat cheese and mint.Slideshow: More Pea Recipes

Sugar snap peas add a nice and healthy crunch to any recipe, including a prosciutto salad, oyster mushrooms in sherried cream and a red cabbage slaw with sesame-ginger dressing.

This creamy, complex-tasting dish from chef Marcus Samuelsson relies on assertive African flavors like berbere (an Ethiopian spice mix) and coconut milk. Don’t leave out the habanero—it’s not too hot because it’s seeded, and it adds a fruity, tropical flavor.Slideshow: More Recipes from Marcus Samuelsson

Sweet peas might be the one vegetable that’s just as good (if not sometimes better) frozen as fresh. Here are six ways to use them that will really let them shine during their peak season.