1. Set the oven at 375 degrees. Have on hand a rimmed baking sheet and a 1-tablespoon-size cookie scoop (optional). Generously butter a 3-quart baking dish. 2. In a bowl, combine the peas with enough ...

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Peas have a special place in French culture and cuisine. One of the earliest cultivated food crops, they achieved a special status at Versailles in Louis XIV’s court, where peas were considered ...

I don't miss the fattiness of a cream sauce, but sometimes I miss the combination of a creamy dairy-based sauce with my pasta. When I do, I use part-skim ricotta cheese instead. It's not quite the ...

1. Bring a large pot of salted water to a boil. Cook the shells for 12 minutes or until they are tender but still have some bite. With a heatproof measuring cup, remove ½ cup pasta water before ...

The Saturday morning visit to the Edwards Farmers Market is a ritual. I purchase some staples there, but can always be convinced to try something new, too. I was drawn to a big bin of sugar snap peas ...

Peas are in season in many parts of the country. Here & Now resident chef Kathy Gunst has three dishes that celebrate peas, and she brings them to share with hosts Jeremy Hobson and Robin Young. Fresh ...

What’s more Southern than a bag of fresh-shelled field peas simmering in a rich potlikker? Varieties of these legumes—zipper, pinkeye purple hull, creams—debut in July and thrive well into fall. Most ...

Peas have a special place in French culture and cuisine. One of the earliest cultivated food crops, they achieved a special status at Versailles in Louis XIV’s court, where peas were considered ...