While cooked snap peas can be added to salads, I think they’re best on their own. While this simple recipe adds a few extra flavor enhancers, snap peas are almost as tasty with just a drizzle of ...

These Sautéed Sugar Snap Peas are a quick and easy side dish that’s bright, fresh, and ready in minutes. They’re lightly cooked in olive oil and butter until crisp-tender, then finished with a spritz ...

Peas have a special place in French culture and cuisine. One of the earliest cultivated food crops, they achieved a special ...

Color is the other risk factor -- sugar snap peas begin to turn from verdant green to olive drab if cooked morethan seven or eight minutes. Most of the time, you won’t need to worry about this.

In Half Moon Bay, chef Scott Clark left the pressure cooker of Michelin starred restaurants to cook in a train caboose on the ...

Cook for about 4 to 5 minutes so that it's crisp. Add the pasta and peas to the skillet. Toss. And cook for about two more minutes. Take the skillet off of the heat and stir in the egg mixture.

These sweet peas are best when eaten raw or quickly cooked. Overcooked snap peas lose their bright green color and tend to turn mushy. Toss them into salads, pasta dishes, or stir-fries.

6 ounces sugar snap peas, thinly sliced (about 1½ cups) 2½ cups pea shoots Salt and freshly ground black pepper 2 teaspoons lemon juice 1 tablespoon thinly sliced fresh mint leaves DIRECTIONS ...

Cook 3 to 4 minutes, or until the vegetables have a delicate, barely golden crust. Don’t add too many vegetables at a time to the oil or the temperature will drop and the coating will be soggy.

But snap peas are pretty solid when purchased at the grocery store, too. Either way, you won’t go wrong, especially when you put them to good use in these recipes from our archives.

You can use fresh peas — English peas, sugar snap peas, and snow peas — raw, steamed, sauteed, stir-fried, mashed, blended, etc in spring soup, pasta dishes, salads, sauces, egg dishes and more.

Cook, stirring occasionally, until the snap peas are crisp-tender, about 4 minutes. Stir in 1 tablespoon of the soy sauce to coat. Remove the skillet from the heat.