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 ...

Ephemeral as the early spring that bestows them upon us, English peas arrive like this season’s epiphany. They’re only here for a few blissful weeks, and then, once the temperatures rise, they’re gone ...

Preheat oven to 325 degrees. Season salmon all over with salt and lime zest. Arrange fillets on a baking sheet. Rest at room temperature for at least 10 minutes. Bake until thickest portions just ...

Bring the water and 1 tablespoon of salt to a boil on high heat in a 6-quart pot. Pour in the shelled peas and return to a simmer. As soon as the peas begin to simmer, for approximately 45 seconds, ...

1. In a sauté pan, poor oil in and let heat up on med-high heat. 2. Place scallops in pan. Salt and pepper one side and let sear. Do not move the scallops until they release on their own. 3. Flip over ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 6 servings For the pasta dough 800 grams Antimo Caputo 00 flour (see note) 200 grams coarse semolina flour Note: David ...

In the old days, going to summer camp meant hiking and canoeing, fetching water and learning to build a fire. If you were lucky, you got to make s'mores. These days, with the farm-to-table movement ...

With the arrival of spring comes many reasons to celebrate: more hours of sunlight, the first signs of warmer weather, all of the holidays, my birthday (okay, that one might just be me) and a new crop ...

In many parts of the country, fresh spring peas are already in the markets. (The season starts on the West Coast and extends through mid-summer on the East Coast and Midwest.) This is cause for ...