🔔
Loading…
🔎

My Basket ()

All questions
9 answers 1575 views
F8c5465c-5952-47d4-9558-8116c099e439.dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 4 years ago

Well, there's Sara Moulton's beautiful salad featured this week. The snap peas are blanched, but only just. And the salad looks fantastic. I'm using it in a class later this week.

7c6bb5af-cc2f-4f9d-b4a2-88019a4608eb.61wadxourml._ux250_
Melissa Clark

Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.

added about 4 years ago

I love to thinly slice sugar snaps and use them in farro or rice or couscous salad - the little bites of sweet juiciness are so nice next to the grain.

Eae76a7d-218c-4f70-b807-9164e5171bf5.mollie-blue_copy
Mollie Katzen

Mollie is the best-selling author of many vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her new one, The Heart of the Plate: Vegetarian Recipes for a New Generation, was published in September 2013.

added about 4 years ago

I love Melissa's idea of the very thinly sliced snaps tossed into a grain salad. And here's a very quick (2 minute) flash-in-the-pan idea: Sugar Snaps with a Single Herb (you get to choose which one): http://www.molliekatzen...

439376a9-8c3c-4641-a9d0-e82f7a561802.2325645384_2b90401173
Cathy Erway

Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.

added about 4 years ago

If you're looking for a more Asian twist, I think the sweetness of snap peas and its snappy texture goes great when sauteed lightly with slivers of ginger and a splash of soy sauce! Here's a recipe with that as well as some fish: http://noteatingoutinny...

27e464b9-6273-420b-9546-d6ed6ae12929.anita_date
Anitalectric

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

added about 4 years ago

There was a rice salad at City Bakery that I used to love when I worked near there. It was black (forbidden) rice, kaffir lime leaves, scallions and sugar snap peas in a sesame-lime dressing (lime juice, soy sauce, sesame oil, salt and pepper or something like that). It's my favorite way to eat them!

32fb3935-151a-4db2-ac26-980d4c0d5cea.lorigoldsby
added about 4 years ago

Hardlikearmour has a beautiful recipe with grated ricotta that I can't wait to try. http://www.food52.com/recipes...

0dcfb05c-8a90-480f-8cf7-cbc33e9a6b5c.me
added about 4 years ago

All I can say is, I am bedazzled by the talent that responded to this question!!

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
added about 4 years ago

You already have responses from an illustrious crowd. That said, here's something simple that I think is delicious. Blanch the peas, drain, and toss with lemon juice, evoo, and chopped fresh mint. Delicious with anything. I made it with grilled salmon.

Fad1d966-4923-41f5-815f-8c19d8b337e4.flower
added about 4 years ago

I like to toss sugar snap peas in a little butter flavored with mint or thyme. I most lately chopped in a little lemon verbena and it was a lovely taste.