A top-crust-only pot pie with a potato-based pastry.
Originally from Emeril Live.
Cooked carrots in a quickbread with peas in the middle.
With potato chips, peas, and hard boiled eggs.
Using canned shrimp and shell pasta.
And a discussion of cutting versus tearing lettuce.
One of the few vegetables you could easily cream before blenders.
The name sounds more complicated than the dish does.
For historical interest only.
Using tuna canned in water–with a reason, for once.
Baked, with cottage cheese and dill.
And a primer on how (and why) to sort peas.