From creamy pastas and brothy soups to crisp salads and easy sides, these dishes make the most of the season's sweetest crop.

Bright spring mornings call for softly scrambled eggs and one of the seasons first offerings: pea shoots. This scrambled egg ...

½ cup English peas, shucked and blanched (if they are small and tender, put in raw) ½ cup Pea Shoot Pesto (recipe below) For the pasta: Get a large pot of water boiling; salt the water to just less ...

Today’s recipe features pea shoots, the young leaves and tendrils of pea plants. They have a sweet taste, about the same flavor of a pea pod. Like microgreens, pea shoots are small, about 1 to 2 ...

This pea shoot pesto (made with my pea shoot pesto with pistachio) coated pasta with roasted radish is filled with bright, ...

There it is at the seafood market, a whole fish, gleaming fresh, eyes bulging, looking like it just flopped up from out of the ocean. It’s so gorgeous you have to buy it. Now the question is: What the ...

Every once in a while you stumble upon a culinary trick that changes your life in the kitchen. Learning how to peel ginger with a spoon. Finding out how to save a broken sauce. Figuring out how to ...

Let seasonal ingredients shine, from asparagus to artichoke hearts, in braised chicken, spring vegetable potpies, and crispy ...

Fruit-stained cakes and green-on-green pestos are your invitation to cook with the season’s brightest, crispest ingredients.

Question: Have you ever heard of pea shoots? I noticed them at the farmer’s market last week. How can anyone grow them at home? And what sorts of dishes are they good in? Answer: Yes, I have heard of ...

Pea shoots, available earlier in the season than snap peas, snow peas or other peas, are a delight for the home cook. They are delicate, lacey and beautiful with long tendrils and pretty leaves. But ...