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And they are sweeter and more crisp in texture — I’ve found that fresh peas are often quite starchy and mushy once cooked.

This is a great recipe to help you get familiar with the power of starchy cooking water, the importance of low heat, and the magic of emulsification.

This is a simple one: Merely add a splash of starchy cooking water, plain water or even a bit of stock or broth to help loosen up the richness.

“I told him starchily, ‘I interviewed Paul Newman and didn’t play that tape for my girlfriends.

This recipe does not call for leeks and does not include potatoes or any starchy vegetable for that matter.