Sugar Snap Pea

Out with the canned beans, in with the fresh.

You can probably make it faster than you can say it.

Big flavor, big texture, and it's ready in a flash.

We used to think making polenta meant deciding between adding butter and milk or taking a flavor hit and just using water. But miso adds the umami and richness we crave without dairy.

No need to cook them! Just serve fresh sugar snap peas raw with this creamy, tangy buttermilk dressing.

Try seeking out a high-quality Sauvignon Blanc vinegar. You’ll be amazed at how much it brightens these sugar snap peas.

Make sure to add the lemon juice just before serving so that the vinaigrette holds its vibrant color.

You'll be eating these like chips.

Pro tip: Make a pot of rice to soak up the extra dressing in this snapper recipe. It's too good to go to waste.

Lapsang, a black tea from China, may taste too strong and smoky when you sip it on its own, but it will mellow out as it marinates with the fish.

Because peas aren't just for side dishes.

If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.

Using pecans as a nut butter in the dressing and salt-roasted on top lends an earthy note to this bright spring salad.

The key to this showstopping salad? Ice cold water. Seriously! It helps cucumber, radishes, and scallions deliver incredible crunch and highlight their flavors.

How do you make the most of peak-season produce? If you're market regular Brooks Headley, sometimes you don't.

Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.

If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.

This dressing is also great as a dip, and most of the vegetables listed here can be left in bigger pieces and treated as crudités instead.

This spring salad can be made with pretty much any grain and firm grating cheese you like.

Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.

When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.

Who says gremolata has to have parsley and lemon? No one who’s tried this crunchy Thai-influenced pea salad recipe.

The aioli will appear quite tight when all the oil is incorporated, but it will loosen to a pourable consistency once the buttermilk and shallot are added.

Cooked lettuces? Yes—but barely. When they hit the pan, they’ll pick up flavor from the chicken drippings, gently wilting and taking on the buttery sauce.