Sugar snap peas can be kept in the fridge for up to three days. They can be blanched and frozen, but may lose some of their crunch.

Caesar isn't just for lettuce—this potato salad with sugar snap peas recipe stands up well to the dressing.

Meaty oyster mushrooms are great at absorbing spices and offer a chewy-firm contrast to bright and crunchy snap peas or snow peas in this versatile stir-fry. A twist on the classic fattoush salad ...

Take this dish of snap peas with cuttlefish and wakame (seaweed). The peas, also known as sugar (and sugar snap) peas and as teardrop peas, which are as popular in Shanghai as in Spain ...

Bring 3/4 cup salted water to a boil in a saucepan, drop in sugar snaps, and cook for about 1 minute. Pour off all but 1 teaspoon of water. Add butter and zest, swirling to mix. Remove from heat ...

but you can substitute chopped sugar snap peas. This rice salad recipe with peas is one way to use up leftover cooked rice, but freshly cooked rice has a better texture. Brown rice rather than ...

If you haven't tried sugar ... snap peas brings out their sweetness and enhances their natural flavor. When cooked properly, they can add wonderful green flavor and crunchy texture to stir-fry ...

Top with the sugar-snap peas, radishes and a few coriander leaves. Pour the dressing over the salad and toss to coat. Slice the beef and lay it on top of the salad.

Creamy pea salad is a dish that brings together fresh ... In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper until smooth.

Use a slotted spoon to transfer peas to ice water. Once cool, strain peas and toss well to dry. Place dried peas in a large bowl and toss in sugar snap peas ... Spoon salad onto a platter or ...