Sugar Snap Pea

Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.

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, with a creamy avocado and lime dressing and crispy fried tortilla strips standing in for the traditional pita chips.

This succulent beef and black pepper stew is a set-it-and-forget-it meal finished with bright, fresh peas.

With a little help from a bag of chickpea flour, you can turn any vegetables in the fridge into an impressive meal.

Sour-salty-spicy nuoc cham goes creamy thanks to a handful of toasted cashews and a blender. Spoon the sauce over blistered peas or just about any other vegetable.

Inspired by Filipino adobo, this comforting braise gets depth and balance from Medjool dates.

Crispy and chewy, zippy and savory, and eaten by the handful—you won’t be able to stop at just one.

Take sweet, juicy melon into the realm of dinner with a hit of Taiwanese black vinegar. (Chile crisp, fish sauce, and fried shallots help, too.)

This recipe was directly inspired by the wonderland of flavors and textures that is Korean bibimbap, a bowl or pot of rice topped with an assortment of vegetables, an egg, and (sometimes) meat that's mixed up right before it's eaten.

This dish of saucy, seared paneer channels the flavors traditionally found in matar paneer—coriander, cumin, chile, and ginger—into a quick-cooking cherry tomato sauce that's packed with bright spring-y sugar snap peas. If you can’t find paneer, give this a try with another sturdy non-melty cheese like Halloumi or queso fresco. Or think of it as a simple sauce you can serve over any protein, like a crispy-skinned salmon fillet, seared shell-on shrimp, sliced feta, or even just a bed of salted yogurt. 

This herbaceous, crunchy, green riff on the iconic bread and tomato salad features all of our favorite spring vegetables, plus a tangy buttermilk dressing.

Japanese dry curry inspired this dish that keeps the chicken plenty juicy.

This fast miso-curry paste and handfuls of charred green beans and peas transform skinless, boneless chicken breasts into a highly craveable dinner.

It's a non-negotiable step to snap pea greatness.

A lemony, herby bean salad with lots of crunch from sliced snap peas is good. But when it's piled on top of garlic-rubbed, ricotta-spread toast, it's even better.

Salty and sweet, crunchy and juicy, this throw-it-together summer side has it all.

It’s worth planning ahead for this vibrant, springy pilaf recipe that’s made all the better by day-old rice.

Sugar snap peas are so tender and fresh this time of the year, we like ‘em raw with a tangy, creamy dressing.

For this soup recipe, we skipped browning the meatballs and poached them instead. This will keep them very tender and their flavor light, which is ideal for this seasonal dish.

Like a light jacket, this vegetable-packed soup is an April staple.

This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping.

Saltimbocca literally translates to “jumps in your mouth”—so yes, it's extremely flavorful.

Putting quinoa in meatballs might sound weird, but trust us, it keeps these meatballs light as air.