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 ...

This article is brought to you by our exclusive subscriber partnership with our sister title USA Today, and has been written by our American colleagues. It does not necessarily reflect the view of The ...

With the arrival of spring comes many reasons to celebrate: more hours of sunlight, the first signs of warmer weather, all of the holidays, my birthday (OK, that one might just be me) and a new crop ...

In the Kitchen today, we have Simon Keating from Circe Restaurant and Bar making scallops in a pea and mint puree with roasted cauliflower, grilled asparagus and bacon jam. Watch the video above to ...

With the arrival of spring comes many reasons to celebrate: more hours of sunlight, the first signs of warmer weather, all of the holidays, my birthday (okay, that one might just be me) and a new crop ...

Preheat oven to 350 degrees. In a large bowl, toss bread with 2 tablespoons olive oil and garlic. Arrange bread in a single layer on a baking sheet and bake until crispy, about 8 to 9 minutes. Remove ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. Lamb Chops with Minty Pea Puree and Pomegranate. Scott Suchman for The ...

Prep vegetables: Blanch and cool the peas; reserving 2-3 tablespoons for garnish. In a soup pot over medium heat, cook the leeks and onions in the butter until tender, 3-4 minutes. Simmer: Add the ...

This refreshing pea spread is lighter than hummus, naturally sweet and brilliantly green -- perfect to spread on crackers. Yield: Serves 6 (1¼ cups). Approximate nutritional analysis per serving: 173 ...

Put the onion and potato and stock into a saucepan and bring to a boil, reduce the heat and simmer until the potato is tender, about 5 to 10 minutes. Add the peas. Remove from the heat. In a blender, ...