Pea

In this vibrant green dish, the bitterness of broccoli rabe comes in second place to the sweetness of the peas and the comforting familiarity of olive oil and garlic.

Potatoes in three colors give this salad an all-American look.

Hearty soba noodles and tangy feta cheese create a lightning-quick vegetarian dish that even meat eaters will flock to. Served cold or at room temperature, it's just what we want on a warm evening.

Wild rice has an affinity for fish, and we think it's particularly good alongside tender pieces of smoked salmon. Crisp snow peas and wedges of hard-boiled egg round out the salad, and a refreshing dill vinaigrette brings all the flavors together.

This pasta dish would be a great side with grilled trout.

Sugar snap peas add a fresh crispness to this slaw; buttermilk dressing keeps it tangy and light and contrasts nicely with the other dishes on this menu. And it's so easy to make. We bet that, after a taste, you'll never rely on that mayonnaisey deli slaw again.

(Purée de Papas) Editor's note: The recipe and introductory text below are excerpted from Zarela Martinez's book The Food and Life of Oaxaca. Martinez also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Martinez and Oaxacan cuisine, click here. When I visited the Isthmus of Tehuantepec at the season of spring parties accompanying the local velas (saints' day festivals), I found this vividly seasoned dish being served everywhere. It also turned out to be one of the regular Sunday offerings at Venancia Toledo Hernández's food stand in the Isthmian town of Ixtepec. She gave me her recipe and now everyone I've served it to in New York is in love with the brassy, sensuous flavors.

The egg in this fried rice is cooked by a super easy method. Rather than being made like the classic egg "crêpe," the egg is cooked right in the well of the rice, which creates a much more delicate texture.

Want to feel alert and energized? Repeat after us: protein, protein, protein. Here's a way to get lots of it, with very little saturated fat. (For an equally high-energy vegetarian version of this dish, substitute 12 ounces firm tofu, drained and cut in 1-inch cubes, for the shrimp.)

Although this recipe has a long ingredients list, it's a snap to throw together, even when you're zapped by sneezes and sniffles. Best of all, you'll be feeling better in a flash — chicken soup is a true germ conqueror, and the spiciness kicks up the cure a notch.

Using multicolored carrots makes this beautiful side dish even more vibrant.

This dish has a livelier, fresher taste than traditional risotto because the vegetables are cooked separately from the rice and then spooned over it in a rich ragout.

This streamlined version of a complex Catalan sauce makes for a gratifying weeknight supper — and a welcome alternative to pasta with marinara. The recipe is easy, and the sauce is made while the pasta cooks.

No, this isn't more British nursery food: Garlicky, sweet, and creamy, it's a wonderful side dish for roasts and meaty white fish.

Originally introduced in our pages as "an ancient Provençal way of dressing up little green peas," this soup may not qualify as a true bouillabaisse (there is no seafood in sight), but it is comfort in a bowl. And since it uses frozen rather than fresh peas, it can be made at any time of year.

We love the homey quality and clean flavors of this colorful soup.

A few fresh vegetables and a leftover turkey is all you'll need to create this phenomenal soup — perfect for cold nights and holiday nostalgia.