Baby Pea
Baby peas or petits pois refer to tiny, sweet English peas. The smaller ones need barely any cooking and are wonderful stirred into risotto at the last minute with a little grated Parmigiano-Reggiano cheese. Most baby peas are harvested for freezing.
Black-Eyed Pea
Sometimes available fresh in the summer. If you buy them still in the pod, you will need to shell the peas before using them.
Chickpea
Also known as yellow or green split peas, or garbanzo beans. These peas are usually dried and are often grouped with beans and lentils because of their similar flavors and uses.
English Pea
The most common variety for shelling is the English, or garden, pea.
June Pea
Also known as early peas, June peas are larger and have more starch than baby peas.
Snow Pea
A whole pea with a broad, flat pod, often the star of Chinese stir-fries.
Sugar Snap Pea
A plump, round, bright green whole pea.
Recipes
Recipes by Course
- Breakfast
- Appetizers
- Soups
- Salads
- Breads
- Quiches & Tarts
- Potatoes
- Beans
- Pasta, Rice & Grains
- Pizza & Sandwiches
- Vegetables
- Seafood
- Chicken & Poultry
- Pork
- Beef
- Lamb
- Desserts
- Cocktails
- Sauces
Williams Sonoma Wine Shop
Resources
- Williams Sonoma Blog
- Knife Skills Guide
- Guide to Apples
- Guide to Cheese
- Guide to Chocolate
- Guide to Eggs
- Juicing 101
- Guide to Lemons
- Guide to Olive Oil
- Guide to Pasta
- Guide to Pie
- Guide to Tea
- Guide to Wine
Entertaining Inspiration
- Entertaining at Home
- Table Setting Inspiration
- How to Set a Table
- Guide to Dining Table Décor
- How to Set a Buffet
- How to Stock Your Bar
- Guide to Wine Glasses
- Entertaining with Caviar
- How to Host a Wine & Cheese Tasting
- How to Arrange Flowers
- Inspiring Food Boards
Menus
- Ina Garten's Thanksgiving Menu
- Williams Sonoma Test Kitchen's Thanksgiving Menu
- Chefs' Collective Friendsgiving Menu
- The Best Plant-Based Thanksgiving Menu
- Thanksgiving Dessert Recipes
- Thanksgiving Cocktail Recipes
- All Menus