As temperatures dipped below 60 degrees this weekend, home cooks across the city began reaching for heavier pots. The New York Times published a recipe on Sunday by Yotam Ottolenghi for spiced pea stew with yogurt, drawing attention from both avid readers and restaurant chefs seeking seasonal inspiration.

The dish features green peas simmered with cumin, coriander, and a touch of chili, finished with a swirl of yogurt. Ottolenghi’s recipes have long found an audience among New Yorkers interested in Middle Eastern flavors. This stew arrives as farmers’ markets in Union Square and Grand Army Plaza stock late-season legumes and fresh herbs.

At Kalustyan’s in Murray Hill on Saturday morning, staff noted a slight uptick in requests for dried spices and pulses. “People are asking for more cumin and coriander, the basics for a stew like this,” said assistant manager Rafiq Ahmed. Nearby, at Essex Market, shoppers lingered over bunches of dill and crates of shelling peas.

Soup and stew season is underway in city restaurants as well. A handful of East Village cafes have added lentil and split pea soups to their weekday lunch menus. Several chefs cited Ottolenghi’s latest recipe as a prompt to experiment with their own versions, often adding locally produced yogurt or fresh greens.

As evenings grow shorter and kitchens warm up, recipes focused on legumes and warming spices are expected to feature more prominently in both home and professional kitchens throughout October.

Frequently Asked Questions

What is Yotam Ottolenghi’s spiced pea stew with yogurt?

It is a recipe published by The New York Times on Sunday that features green peas simmered with cumin, coriander, and a touch of chili, finished with a swirl of yogurt.

Why are New Yorkers cooking heartier dishes now?

Temperatures dipped below 60 degrees over the weekend, prompting home cooks and restaurant chefs to turn to heavier fall dishes like stews and soups.

What spices are used in Ottolenghi’s spiced pea stew?

The stew uses cumin, coriander, and a touch of chili. Kalustyan’s assistant manager Rafiq Ahmed said customers have been asking for more cumin and coriander, the basics for a stew like this.

Where can you buy ingredients for spiced pea stew in New York City?

Kalustyan’s in Murray Hill sells dried spices and pulses, while farmers’ markets in Union Square and Grand Army Plaza stock late-season legumes and fresh herbs. Essex Market shoppers were also buying dill and shelling peas.

Are New York restaurants adding legume soups to their menus?

Yes, a handful of East Village cafes have added lentil and split pea soups to their weekday lunch menus. Several chefs cited Ottolenghi’s recipe as a prompt to experiment with their own versions.

Editorial Transparency. A first draft of this story was produced with AI-assisted writing tools, then reviewed for accuracy and tone by the named editor before publication. More on our process: Editorial Policy.