To shell, squeeze the pods between your thumbs and fingers on the seams to pop them open. Hold the pod over a bowl and run ...

Tis (finally) the season for spring produce, and I have my sights set on the freshest peas at the farmers market. Whether you ...

When the oil is hot, add your snap peas and stir constantly so that each pod makes contact with the heat and so that you don't risk overcooking. When they're just barely tender but still crisp ...

Snap peas offer crisp, round pods with large peas inside. They can be eaten both raw or cooked. Snow peas have flat, tender pods and the immature peas can be eaten whole raw or cooked. Nothing ...

Remove from heat. Fold in crab to warm through. Add snap peas, Parmigiano, crème fraîche, lemon zest and juice, chives, most of the dill, salt and pepper, and stir to combine. If needed ...

Sugar snap peas can be kept in the fridge for up to three days. They can be blanched and frozen, but may lose some of their crunch.

Andrea Slonecker tops toasted rustic bread with a spread of smashed spring fava beans, mint, and pecorino. Cook and shell the ...