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 ...

Instead of using them as an ice pack, put frozen peas to good use in skillet dinners, soups, dips, and crowd-pleasing casseroles! Fresh peas have a short season; June through August. But even then, ...

March came in like a lion and will most likely go out in the same fashion, but the calendar says it’s spring so let’s dine on the season’s specialties. This colorful and fragrant recipe offers a bed ...

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 ...

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 2020, Alex Elliott-Howery and Jaimee Edwards, of Sydney’s innovative cafe Cornersmith, wrote a clever book, Use It All, as a way to help home cooks to, among many other things, reduce food waste ...

Peas are in season in many parts of the country. Here & Now resident chef Kathy Gunst has three dishes that celebrate peas, and she brings them to share with hosts Jeremy Hobson and Robin Young. Fresh ...

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 ...