PG tested

Use plump, firm anchovies packed in olive oil in little jars, not those from cans. Canned ones often taste fishy. You'll find jarred ones at Pennsylvania Macaroni in the Strip District. Garden-fresh potatoes take longer to cook than store potatoes. -- Miriam Rubin

• 1 pound small potatoes, scrubbed and halved, (quarter larger potatoes)
• Kosher salt
• 1 1/2 cups shelled fresh peas or frozen petite peas
• 2 large garlic cloves, peeled
• 4 to 6 anchovy fillets, packed in olive oil
• 1/4 cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1/4 cup coarsely chopped fresh parsley
• Freshly ground black pepper

Put potatoes in large saucepan; add cold water to cover and a big pinch of salt. Cover and bring to boil over high heat. Reduce heat to medium and cook, partially covered, 10 to 15 minutes, until fork-tender. Stir in peas, cover and cook 1 minute, just until tender. Drain in colander.

Meanwhile, chop garlic on cutting board. Sprinkle with pinch of salt. With flat side of chef's knife, rub garlic against board to make a coarse paste. Put anchovies on top of garlic and chop both together. Scrape into salad bowl. With fork, stir in oil, vinegar and parsley.

Add potatoes and peas; toss gently to mix. Season to taste with salt and pepper and additional vinegar, if desired. Serve warm or chilled.

Makes 4 to 6 servings.

-- Miriam Rubin

Spring Pea Soup

PG tested

If serving this cold, make it with olive oil instead of butter. -- Miriam Rubin

• 3 tablespoons butter
• 1 large onion, halved and thinly sliced
• Kosher salt
• 5 cups water
• 3 cups shelled fresh peas or frozen petite peas

Melt butter in large heavy pot over medium heat. Stir in onion and pinch of salt. Cook, stirring often until tender, about 7 minutes. Add water; cover and bring to boil.

Add peas and simmer, stirring occasionally, 4 to 5 minutes until tender.

Puree soup in very small batches in blender, pulsing it at first to avoid splashing. Taste; adjust seasoning and serve, reheating gently on stove top, if necessary. If serving cold, cover and refrigerate.

Makes about 7 cups, 4 to 6 servings.

-- Adapted from "The Art of Simple Food" by Alice Waters (Clarkson Potter, 2007)