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 ...

Peas are so much more than a side dish; they are a rhythmic pulse in a recipe. They represent a beautiful intersection of ...

Baked pasta season never really ends in my book, especially when springtime rolls around. Fresh, flavorful vegetables are abundant at the farmers’ market every weekend, so who would I be to leave ...

A vivid emerald bisque with a texture so luscious you’d never guess it was made without a drop of cream. A chunky chowder rich with the earthy flavor of freshly dug potatoes and the pungent sweetness ...

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 ...

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 ...

Meera Sodha, four-time cookbook author, shares her recipe for turning fresh peas into a flavor-packed dip. It's creamy, bold, and totally craveable.

1. Preheat oven to 450ºF. 2. Prepare an ice water bath. In lightly salted boiling water, add sugar snap peas and cook 2 minutes. Add to ice water until chilled, about 2 minutes. Strain and set aside.

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 ...