1,918 tea recipes

Tender chicken breast pieces cook in one skillet with rice, black-eyed peas, and sweet corn, creating a complete Southern-inspired meal that's hearty, protein-packed, and ready in 40 minutes flat.

Dum gobi is a fragrant North Indian cauliflower and pea curry, the steamed florets folded into a creamy yogurt-tomato gravy spiced with garam masala, cardamom and turmeric. A golden, lacto-vegetarian classic.

Seafood strata layered with crab meat, oyster crackers, water chestnuts, and peas in a lobster bisque custard. Assembled the night before and baked golden for an easy brunch or dinner.

Vegan ginger curry with tofu marinated in a blended peanut butter, ginger, and garlic sauce, then stir-fried with onion, peas, and soy milk. Topped with toasted almonds for crunch.

Nutty brown rice tossed with mineral-rich arame seaweed, bright peas, crunchy daikon, and a toasted sesame-rice vinegar dressing. A wholesome chilled salad that's naturally vegan and packed with plant-based goodness.

Curried corn chowder pulses half the corn into a silky puree, then folds in whole kernels with onion, peppers, cumin, and curry powder. Dairy-free, light-bodied, and ready in 40 minutes.

Company beef Oriental with ground beef, snow peas, water chestnuts, bamboo shoots, and mandarin oranges in a soy-molasses glaze. A retro Asian-inspired dinner served over rice.

Asian-style rice and vegetable salad with broccoli, cauliflower, snow peas, and carrots simmered in soy sauce, tossed with brown rice and served chilled.

Vegan tempeh teriyaki stir-fried with shiitake mushrooms, snow peas, and onions in teriyaki sauce with toasted sesame oil. Served over brown rice for a hearty plant-based dinner.

Asian-style turkey salad with cooked turkey breast, snow peas, red bell pepper, carrot and green onion tossed in a creamy soy-ginger mayo dressing. A fast, fridge-cold leftover-turkey solution served on lettuce.

Fried rice with ham, snow peas, bean sprouts, and egg stir-fried in a wok with soy sauce. A quick, fresh take on homemade fried rice for two.

Cantonese chicken and snow peas stir-fry: chicken velveted for silky tenderness, then tossed with snow peas, bamboo shoots, and shiitake in a glossy oyster sauce. Restaurant-style stir-fry, easily made gluten-free.

Southern black-eyed pea salad with spinach, pecans, Monterey Jack, and mushrooms in a smoky vinegar dressing. A make-ahead side that gets better overnight in the fridge.

Browned chicken breasts in a thick, savory gravy topped with fluffy rosemary-garlic dumplings and sweet green peas. A cozy Dutch oven dinner that fills the kitchen with the scent of fresh herbs.

Angel hair pasta stir-fry with toasted walnuts, snow peas, mushrooms, and a soy sauce glaze with red pepper flakes. A quick vegetarian weeknight dinner.

Loaded herbed beef stew packed with potatoes, carrots, mushrooms, corn, peas, green beans, and fresh tomatoes. Rosemary, oregano, basil, and marjoram build layers of savory warmth.