How often do you eat sugar snap peas? I see people remove it from their stir fry recipes because they don't think it's edible. Aside from having a truck load of vitamins and nutrition, they are also ...

A quick and easy stir-fry dish with prawns, sugar-snap peas, basil, chilli and lime, this makes a simple weeknight dinner to serve with rice. Prep time: 5 minutes Cooking time: 10 minutes Two Lay out ...

Add snap peas to boiling water and blanch until bright ... cloves, garam masala, sugar, a pinch of salt, lime zest and olive oil until smooth. Transfer dressing to a small pot and cook over ...

The vinaigrette is similar to our basic vinaigrette. Personally, I make about half the recipe for a big bowl of salad that ...

Take this dish of snap peas with cuttlefish and wakame (seaweed). The peas, also known as sugar (and sugar snap) peas and as teardrop peas, which are as popular in Shanghai as in Spain ...

These highly-rated breakfast recipes are high in protein and feature seasonal produce so you can get a taste of fall with ...

but you can substitute chopped sugar snap peas. This rice salad recipe with peas is one way to use up leftover cooked rice, but freshly cooked rice has a better texture. Brown rice rather than ...

Find Martha Stewart's best recipes that she's shared on TODAY including apple-bourbon potpies, eggnog, fish burgers, ...

A cornucopia of spring veg – broad beans, peas and sugar snap peas – are the stars in this simple salad by the award-winning cook. Alice Zaslavsky wants to get more veg on our plates. It’s a mission ...

Add fresh spinach a few handfuls at a time to thinly sliced garlic sautéeing in butter. Finish with a splash of lemon juice. ...

Remove from heat. Fold in crab to warm through. Add snap peas, Parmigiano, crème fraîche, lemon zest and juice, chives, most of the dill, salt and pepper, and stir to combine. If needed ...

This dish, if served in a Chinese restaurant, would cost a little more than other egg dishes, not because the ingredients are expensive (they’re not), but because it’s a bit fiddly to cook ...