Sugar snap peas are also edible raw — including the pods and outer shell — unlike their doppleganger, edamame, which has a hard-to-digest outer pods. Though they can be eaten raw, cooking the ...

Take this dish of snap peas with cuttlefish and wakame (seaweed ... pureed then sieved so they provide a creamy element. Cooking the dish is easy, but shucking the peas will take at least ...

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.

Add a ladleful of warm stock and cook, stirring, until liquid is fully ... Fold in crab to warm through. Add snap peas, Parmigiano, crème fraîche, lemon zest and juice, chives, most of the ...

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 ...

Before eating these peas, snap off stems and remove the stringy spines on both sides of the pod, and enjoy the whole pod. Green peas are extremely versatile in the kitchen. They can be added cooked or ...

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 ...