Frozen peas may be a year-round offering, but our weather calls for the fresh variety. The key is to carefully monitor the color while cooking them, so they remain a bright green. While peas are ...

We're talking deviled eggs. Cheese dip. Cornbread. Stew. And a salad that masquerades as a dip. Or maybe it's a dip that masquerades as a salad.

This fun spring salad is a Japanese potato salad spinoff. The potatoes are mixed with a bright green pea puree, no mayo necessary. 'Good mayo is divine,' Giles Clark says, 'but also envelopes all.

I discovered split green peas long after I left India. While you can find many variations of yellow split peas there, the green ones were not as common or as popular as they are in this country. Here ...

In a medium sauté pan over medium heat add olive oil and garlic. Heat garlic until fragrant and slightly translucent. Add carrot, celery, red pepper about half of the spring onions and prepared split ...

In many parts of the country, fresh spring peas are already in the markets. (The season starts on the West Coast and extends through mid-summer on the East Coast and Midwest.) This is cause for ...

For reasons I would not want to repeat, I recently enjoyed a couple of weeks of being cooked for by a consort who was happy to shop and chop and even do dishes if only I would tell him what to make ...

Green peas puree: 1. Cook the green peas in salt water and allow to boil for 5 minutes. As soon as they come out, place in ice water. This will help the peas keep their green color. 2. Chop the mint ...

Based off of the broccoli and cottage cheese pancakes from Adeena Sussman’s book, Sababa, these lemony, herb-filled green pea fritters are delicate and faintly crisp, equally excellent eaten hot out ...

250g frozen petits pois 5 tbsp natural organic yoghurt zest and juice of ½ lemon salt and pepper 300g courgettes 2 tbsp olive oil about 180g small queen scallop meats without roe lemon wedges for ...