Dishes such as this one belong to the category of Greek cookery known as latherá, which, loosely translated, means “oil-based stews.” The liberal use of olive oil produces a surprisingly light and sweet side dish. **See the recipe for Peas Braised with Dill and Onions »**See the RecipeAnita Calero
Leaves of baby bibb lettuce become nests for single servings of barely cooked fresh green peas, making for a light and simple side dish.
See the RecipeChristopher Hirsheimer
Use carrots with tops attached for this dish–it makes for a hearty presentation, giving the impression they were just picked from the garden that morning. See the recipe for Glazed Carrots »
Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness. Maple syrup adds a delicate glaze and a rich flavor.
Ground Lamb and Peas in Yogurt
Like many Northern Indian recipes, keema matar calls for a technique known as tarka: that is, frying whole spices and aromatics—such as coriander, cumin, and dried chiles—in clarified butter, or ghee, to enhance their flavor. **See the recipe for Ground Lamb and Peas in Yogurt »**
This version of the cake is a potluck and bake sale favorite; the addition of crushed pineapple helps to keep it sweet and moist. Get the recipe for Classic Carrot Cake »
