"pea soup" news and stories

This is pea soup made ultrasimple and uberdelicious. And this is the recipe for when you want homemade taste but just don't have the time to cook those peas from scratch. Believe it or not, KitchenDaily contributor Kemp Minifie starts with best-quality canned pea soup, then adds frozen peas, along with crisped bacon, shredded carrots, and some fresh parsely. A cheesy toasted baguette on the side makes this combo all the lunch (or light dinner) you need.

Split Pea and Bacon Soup with Cheddar Toasts Recipe

Have sweet peas in the freezer? Here are four great ways to make the most of them.

• Philadelphia restaurateur Margaret Kuo prepares for the Chinese New Year and offers some recipes for readers to make at home.
• Topping dishes with a poached or fried egg is becoming the hottest restaurant trend out there. Happily, it is an easy trick for home cooks to replicate.
• A review of Rachael Ray's Big Orange Book says that while the images aren't appealing, the recipes are homey and tasty.
• In Table Talk, the new Center City gastropub Slate opens tomorrow and Meme finally got its liquor license.
• Every Saturday morning, the Men's Pea Soup Committee at the American Swedish Historical Museum makes 16 gallons of Swedish pea soup.
  
• Food meets comedy in the new one-man show, Cooking Con Karimi.

• Two different ways to make pea soup.
• Mmmm...cinnamon rolls.
• O Ya was named the best new restaurant in the country by Frank Bruni of The New York Times.
• Behind the scenes of the Mayflower Brewing Company.
• Restaurant reviews: Whatta Wing and Sixty2 on Wharf.
• Are you a Starbucks Democrat?
• This week's recipes: Lemon Curd, Chocolate, Pistachio, and Pecan Muffins, and Tartiflette.