Congratulations to this week's winner: Trish Rainbow.  From Francis Lam: "For an absolutely elemental macaroni and cheese, ungussied with sauces or garnishes, that still brought the family home every Friday growing up. 'It was the smell of TGIF and no nuns until Sunday Mass; it was the way the steam on the kitchen windows hinted of melted cheese; it was the aroma of home in winter.'"

AND NOW FOR THIS WEEK'S CHALLENGE:

"I love peas, so much so that I will curse and holler about them at the slightest prompting. And now, being the middle of the tragically short fresh pea season for most of the country, is about the best time to be making a fuss over them (not that I don't love frozen peas the rest of the year.)

I've been called a 'Mushy Pea Missionary' for my love of cooking peas long enough to turn them tender and complexly sweet, but I beg to slightly differ -- if the peas are just-picked, I can't think of a better way to enjoy them than raw, right from the fist. But set them in a kitchen, and my thoughts turn to sautéing them for pasta, pureeing them for a soup or sauce, tossing with mint and olive oil for a salad, or, yes, stewing the bejeezus out of them until they taste like something else altogether.

So this week, since we're going pea-crazy here at Salon Food, the challenge is this: Share with us your best pea dishes! English, sugar snap, snow, fresh or frozen, they all count. (Canned, though ... you'll have to convince us of canned peas!)

Be sure to tag your posts: SKC spring peas"