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 ...

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 ...

When Jean-Georges Vongerichten created this recipe for rack of lamb, he was aiming for a blend of sweet, spicy and crunchy. He got a kick of heat from chilies and relies on fresh mint and a sweet pea ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Recipe from Chef Chris Hodgson of “Hodges” ...

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Instructions: Bring a large pot of salted water to a boil. Pour the peas into the water and cook for no more than 2 minutes. Drain and immediately plunge the peas into a bowl of ice water. Drain and ...

Not much need to be said about this dish, you just have to try it out. Serve the dish just as it is, is a flavourful bright green purée of mint, shallots, garlic, and peas meets crispy, rustic slices ...

When I was a kid, my mom always served mint jelly with lamb. It was a ‘50s thing, but it was also her way of sweetening the sometimes gamy flavor of lamb for her five children. My husband still likes ...

Preheat oven to 350 degrees. In a large bowl, toss bread with 2 tablespoons olive oil and garlic. Arrange bread in a single layer on a baking sheet and bake until crispy, about 8 to 9 minutes. Remove ...

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 ...

Prep vegetables: Blanch and cool the peas; reserving 2-3 tablespoons for garnish. In a soup pot over medium heat, cook the leeks and onions in the butter until tender, 3-4 minutes. Simmer: Add the ...