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Add the peas and cook over moderately high heat until tender, about 5 minutes.Meanwhile, in a large skillet, melt the butter in the olive oil.

Add the leek and cook over low heat, stirring occasionally, until tender, about 5 minutes.Reserve 1/2 cup of the potato cooking water, then drain the peas and add them to the skillet.. Add the potatoes and the reserved cooking water to the skillet and bring to a simmer over moderate heat, stirring.Add the mint, chives and lemon juice and season with salt and pepper.

Remove the skillet from the heat and stir in the watercress.Transfer the vegetables to a warmed bowl and serve..

Originally appeared: April 2004.Credit: Bridget Hallinan.

or a. hand mixer.1 cup coarsely chopped roasted peanuts, such as CB’s Nuts.

3/4 teaspoon pure vanilla extract.Line a 9-inch-square pan with foil.

In a medium saucepan, stir the sugar with the corn syrup and water.Add the butter and bring to a boil over high heat, stirring to dissolve the sugar.