Add Yahoo as a preferred source to see more of our stories on Google. If you have a bag of peas in the freezer, you're well on your way to making any one of these fresh, green recipes. Simply Recipes ...

Now is the time to embrace the emerald green wonders of spring: Sweet peas. Fresh, sweet green peas are one of the few vegetables found only in their brief season. Beyond spring, fresh pod peas (aka ...

Velvety smooth and delicately flavored, this bright green soup is a welcome sign that it's spring, and light-filled evenings call for a change of pace from hearty winter bowls. Soups don't get much ...

Frozen peas may be a year-round offering, but our weather calls for the fresh variety. The key is to carefully monitor the color while cooking them, so they remain a bright green. While peas are ...

Dinner just got simpler with skillet meals that deliver big flavor and barely any dishes to wash. See how easy cleanup can make weeknights more relaxing and fun. The post 37 Skillet Recipes You Lean ...

Nimona, a thick pea stew from the Gangetic plains, is a winter staple in UP, Bihar, and MP. Made with fresh peas, mustard oil, and spices, it’s slow-cooked for warmth, nutrition, and rustic comfort ...

Hearty spring salads with vegetables and legumes are easy to assemble and packed with protein. Toss a bowl for guests, make one to carry to an end-of-school potluck or a picnic on a fine day, or pack ...

This article is brought to you by our exclusive subscriber partnership with our sister title USA Today, and has been written by our American colleagues. It does not necessarily reflect the view of The ...

We love seasonal and we love local, but the truth is, some foods are just awfully convenient when they're frozen. Think: green sweet peas. Fresh peas from the pod are incredibly sweet and starchy, but ...

It is also a nourishing option during winter. Winter calls for food that feels warm, filling, and deeply satisfying, and Matar Keema fits the brief without trying too hard. This much-loved North ...

It’s the rare cookbook that reads like a travel journal and a cultural history as well. But in “Kitchen of Light: New Scandinavian Cooking With Andreas Viestad” (Artisan, $35), Viestad, a journalist ...