Barbara Rich, lead chef-instructor of Culinary Arts at the Institute of Culinary Education’s New York City campus and a ...

When a recipe calls for peas, you might think that chef Bobby Flay would reach for the freshest peas he could find. But in ...

Just like beans, peas and lentils are packed with protein and antioxidant compounds. Why don’t we eat more of them?

To make Martha's minted peas, you won’t need any special ingredients or equipment—all you need is a skillet and a wooden spoon. Start by sautéing a few thinly sliced scallions in a tablespoon of ...

Chef Chintan Pandya's aloo matar cradles tender potatoes and bright green peas in a thick, luxurious curry of fresh ginger, garlic, jalapeño, and tomatoes. Just before serving, a swirl of rich ...

They can be eaten raw; whipped into a dip or sauce; or easily slipped into soups, salads and pasta, adding tiny pops of ...

The peas and parsley impart a pastel-green hue, and the lemon infuses the spread with its sunny flavor. You can use either fresh peas, which have been cooked until tender, or frozen peas defrosted ...

This fresh, creamy pasta is full of fresh peas and asparagus with a woodsy hint of sage. Cindy Pawlcyn is a celebrated chef and restauranteur from Napa Valley, California. She founded the iconic ...