Sugar snap peas can be kept in the fridge for up to three days. They can be blanched and frozen, but may lose some of their crunch.

The three most common pea varieties are snap peas, snow peas, and shelling peas. Even with their differences, all three types ...

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 ...

Meaty oyster mushrooms are great at absorbing spices and offer a chewy-firm contrast to bright and crunchy snap peas or snow peas in this versatile stir-fry.

There are three main types of green peas: English, snap, and snow. English Peas: pods are too tough to be edible; peas must be shelled out. Snap Peas: pods are edible with fattened peas inside. Snow ...

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 ...

Peas come in various types, including garden peas, snow peas, and sugar snap peas. Garden peas have round, plump seeds inside pods and are usually shelled before eating. Snow peas have flat ...

For the sugar snap peas and red pepper, drizzle the red pepper half with olive oil and place onto a baking sheet. Transfer to the oven and roast for 8-10 minutes, or until softened. Remove the ...

Bring 3/4 cup salted water to a boil in a saucepan, drop in sugar snaps, and cook for about 1 minute. Pour off all but 1 teaspoon of water. Add butter and zest, swirling to mix. Remove from heat ...