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 ...

After testing nearly 100 Ina Garten recipes, dozens have inspired me to utter one of her signature taglines: “how easy is ...

When I was a kid, a bag of frozen peas was my mother’s secret weapon — it could be pressed to a fevered forehead or sprained ankle one moment and stirred into a quick dinner the next. When she was ...

1. In a sauté pan, poor oil in and let heat up on med-high heat. 2. Place scallops in pan. Salt and pepper one side and let sear. Do not move the scallops until they release on their own. 3. Flip over ...

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 ...

With the arrival of spring comes many reasons to celebrate: more hours of sunlight, the first signs of warmer weather, all of the holidays, my birthday (OK, that one might just be me) and a new crop ...

Bring the water and 1 tablespoon of salt to a boil on high heat in a 6-quart pot. Pour in the shelled peas and return to a simmer. As soon as the peas begin to simmer, for approximately 45 seconds, ...

With the arrival of spring comes many reasons to celebrate: more hours of sunlight, the first signs of warmer weather, all of the holidays, my birthday (okay, that one might just be me) and a new crop ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 6 servings For the pasta dough 800 grams Antimo Caputo 00 flour (see note) 200 grams coarse semolina flour Note: David ...

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 ...

Perhaps more than any other item sold at local Greenmarkets, sugar snap peas attract clusters of light-fingered fans who compulsively nibble the crunchy pods, taking the French name for these sweet ...