A sugar snap pea stir-fry is an easy way to enjoy this vegetable's crispness. Toss them with bell peppers, carrots, and tofu ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Instructions: Remove and discard the stem end and string from each sugar snap pod. Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, ...

¼ C Olive Oil 12 Large Sea Scallops Salt and Pepper 2 TB Butter 4 garlic gloves, minced ½ lb Sugar Snap Peas ½ tsp thyme 6 oz Spinach 5 oz spring greens 2 TB Lemon juice Heat 2 TB Olive oil in skillet ...

Poets and gardeners agree that no flavor better captures spring’s sweet song than that of a perfect English pea. They may well be right, but most of us are just going to have to take their word for it ...

As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and ...

When I was coming up with today’s recipe, it actually started out as blistered green beans. Unfortunately, the green bean selection at my grocery store was, shall we say, less than appealing. The ...

It’s pretty hard to wreck a sugar snap pea unless you overcook them. They’re best raw or just barely blanched. The two methods preferred by most chefs are to either quickly stir-fry them in a bit of ...

Even among the green vegetable-averse, snap peas aren’t typically a hard sell. They’re sweet and crunchy, delightful raw, briefly blanched or quickly stir-fried. If you can get them fresh and local at ...