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 ...

Crispy air-fried curry chicken is paired with a creamy English pea purée and a comforting warm potato salad. This colorful ...

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, ...

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 ...

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 ...

In the old days, going to summer camp meant hiking and canoeing, fetching water and learning to build a fire. If you were lucky, you got to make s'mores. These days, with the farm-to-table movement ...

Dark leafy greens go in at the end and blend easily into the soup. Spinach or kale both work well. Once blended, the soup ...

Spring has sprung and along with the warming weather comes a variety of fresh seasonal produce. Chef Stefano Secchi of Rezdora restaurant in New York City especially loves the beautiful simplicity of ...

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 ...