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 ...

Do you ever have the late-to-the-party feeling when it comes to food? Everyone, except you, seems to have tried and fallen in love with this or that combo of flavors. That was my experience with the ...

In many parts of the country, fresh spring peas are already in the markets. (The season starts on the West Coast and extends through mid-summer on the East Coast and Midwest.) This is cause for ...

The key to this speedy shrimp dish is the cilantro sauce--a puree of fresh mint, cilantro and lime juice. Half the sauce becomes a marinade for the shrimp, half is tossed with the cooked soba. Serve ...

Perhaps more than any other item sold at local Greenmarkets, sugar snap peas attract clusters of light-fingered fans who compulsively nibble the crunchy pods, taking the French name for these sweet ...

Instructions: Working in batches, puree pineapple in a blender or the bowl of a food processor until liquefied. Strain through a fine sieve, pressing pulp with a ladle. Set aside 4 cups juice in a ...