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magazine cookingclub 2008 04 sugar snap peas with mint and orange
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No need to cook them! Just serve fresh sugar snap peas raw with this creamy, tangy buttermilk dressing.
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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.
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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.
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Make sure to add the lemon juice just before serving so that the vinaigrette holds its vibrant color.
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The peas may bring good luck, but the bacon definitely brings good flavor.
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Using pecans as a nut butter in the dressing and salt-roasted on top lends an earthy note to this bright spring salad.
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Serving "green stuff" to kids can be a challenge. But this recipe filled with bite-size vegetables like snap peas holds plenty of appeal.
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Try seeking out a high-quality Sauvignon Blanc vinegar. You’ll be amazed at how much it brightens these sugar snap peas.
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Slowly roasting purple sweet potatoes in a sticky-sweet mixture of brown sugar and spices gives them a glossy sheen that’s as stunning as it is flavorful.
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Because peas aren't just for side dishes.
Articles
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Cooking
Sugar snap peas are so tender and fresh this time of the year, we like ‘em raw with a tangy, creamy dressing.
Carla Lalli Music
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techniques
Watch the video to learn how to make our new favorite spring salad.
Mallory Stuchin
Cooking
Sugar snap peas pair with ricotta salata, mint, and radishes for a killer spring salad
Danielle Walsh
Culture
Here's a new and unexpected way to serve greens at your next BBQ.
Joanna Sciarrino
Cooking
You'll be eating these like chips.
Yasmin Fahr
Videos
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If you see great-looking snow peas, use them in combination with or in place of the sugar snaps. This recipe was reader-requested from Coltivare in Houston, TX.
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Try our quick and healthy dilly beans and peas on ricotta toast recipe!
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Great American Baking Show judges Paul Hollywood and Prue Leith join Bon Appétit to pick the best American snack food in a head-to-head taste test bracket. Are Thin Mints better than Oreos? Would they take Ruffles over Lay’s? And will savory prevail over sweet when push comes to shove? Find out as Paul and Prue taste them one by one until a sole snack reigns supreme.
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Join Chris Morocco from the Bon Appétit Test Kitchen as he makes hot honey radicchio salad. This recipe enjoys a little more heft courtesy of some toasted hazelnuts and quinoa so it’s worth seeking out black or red quinoa, which have an extra-firm bite.
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Join Priya Krishna in the Bon Appétit Test Kitchen as she makes potato pepper sabzi. The classic Indian marriage of snappy, sweet red peppers and crisped potatoes gets a jolt of flavor from crushed peanuts, toasted cumin and fennel seeds, and a spritz (or more!) of lime juice.
Check out the recipe here: https://bonappetit.com/recipe/red-pepper-potato-and-peanut-sabzi
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.