Sweet and crunchy sugar snap peas freshly picked from the plant are a real delicacy and taste far better than any you will get in stores. The crops are quick and simple to grow in the garden and ...

Learn the best techniques for cooking sugar snap peas, including tips to prevent overcooking, flavour pairings, and stir-fry ...

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.

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 ...

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 ...

Peas, leaf lettuce, spinach, arugula, carrots, beets, radishes, and other cool-season crops are eager to start growing soon.

Meanwhile, cook the sugar snap peas in boiling salted water for 2 minutes, drain and refresh in cold water. Remove the lemongrass and lime leaves from the curry and discard. Add the lime zest and ...

Tender braised lamb shanks are served with a fresh herb salad featuring pea tendrils, sugar snap peas, and mint along with perilla and nasturtium leaves for a dish that sings the song of springtime.

There are three main types of green peas: English, snap, and snow. English Peas: pods are too tough to be edible; peas must be shelled out. Snap Peas: pods are edible with fattened peas inside. Snow ...

Add the spring onion and sliced chilli and sugar snaps and sauté for a couple of minutes. Stir in the chicken coated in the sauce and heat through, until piping hot. Add the spinach, noodles and ...

Add snap peas; cook until crisp-tender ... Bring 1/2 cup water and sugar to a boil in a small saucepan over medium. Turn off heat, and add dried mint; let stand to infuse for 10 minutes.