Ephemeral as the early spring that bestows them upon us, English peas arrive like this season’s epiphany. They’re only here for a few blissful weeks, and then, once the temperatures rise, they’re gone ...

This article is brought to you by our exclusive subscriber partnership with our sister title USA Today, and has been written by our American colleagues. It does not necessarily reflect the view of The ...

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 ...

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 ...

Dear SOS: Recently I was in New York. We ate at Mario Batali’s newest restaurant, Otto Enoteca Pizzeria, where we had a wonderful appetizer that appeared to be composed of pureed peas and mint. I am ...

Preheat oven to 325 degrees. Season salmon all over with salt and lime zest. Arrange fillets on a baking sheet. Rest at room temperature for at least 10 minutes. Bake until thickest portions just ...

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 ...