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 ...

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 ...

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 ...

Shucking peas sounds like a romantic job best done on the porch rocking chair. True, but shucking during a Netflix marathon works, too. Simply hold the pea pod with the seam toward you and pop it open ...

Sugar snap peas hold true to their name; they are both sweet and crunchy. Sugar snap peas are members of the legume family. While all beans, including peas, grow in pods, sugar snap peas do not ...

When I was growing up in Los Angeles, Rosh Hashanah dinner always meant that my mother spent several days in the kitchen. She didn’t have farmers markets. Today, with the variety of fresh produce ...

Peas have a special place in French culture and cuisine. One of the earliest cultivated food crops, they achieved a special status at Versailles in Louis XIV’s court, where peas were considered ...