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Entries tagged with 'snap peas'

Clemenceau'd Shrimp from 'Treme'

Cook the Book Kate Williams 2 comments

Shrimp Clemenceau is a New Orleans classic that appears on the menus of the old-school restaurants like Dooky Chase and Galatoire's. The big, juicy gulf shrimp are tossed with potatoes, mushrooms, and peas, and then topped with a rich lemon-butter sauce. More

Clemenceau'd Shrimp from 'Treme'

Serious Eats Kate Williams 2 comments

Shrimp Clemenceau is a New Orleans classic that appears on the menus of the old-school restaurants like Dooky Chase and Galatoire's. The big, juicy gulf shrimp are tossed with potatoes, mushrooms, and peas, and then topped with a rich lemon-butter sauce. More

Green Salad with Pickled Mushrooms, Cucumbers, Onions, and Pecorino

Serious Eats J. Kenji López-Alt Post a comment

Bright pickled vegetables make for a bracing, refreshing salad that goes great with grilled meats. More

Thai-Style Lobster and Herb Salad with Snap Peas and Salted Cucumber

Serious Eats J. Kenji López-Alt 2 comments

A refreshingly light take on lobster salad, made with cucumbers and snap peas in an intense hot, sour, and sweet dressing is accented with pine nuts, shallots, herbs, and dried shrimp. More

The Vegan Experience: How To Make Simple Saucy Pasta Without Butter

The Vegan Experience J. Kenji López-Alt 13 comments

A quick meal of blanched green vegetables tossed with pasta in a simply butter sauce is a go-to quick lunch for my wife and I when we're at home. But what happens when you want to replace that butter with some tasty olive oil? It fails to emulsify, making your sauce run right off the pasta into a grease-specked, watery pool at the bottom of the pan. My goal was to get a sauce with the slick, pasta-coating consistency of a butter-based sauce, but packed with complex olive oil flavor. More

Pasta with Snap Peas, Garlic, Lemon Zest, and Black Pepper (vegan)

Serious Eats J. Kenji López-Alt 18 comments

A quick and easy vegan pasta dish with snap peas flavored with garlic and black pepper. A touch of cornstarch helps the sauce to emulsify into a pasta-coating texture. More

Stir-Fried Snap Peas and Mushrooms with Fish Sauce and Basil

J. Kenji López-Alt Post a comment

This stir-fry is quick, delicious, nutritious, and has only 9 ingredients (ok, 11 if you count oil and salt), which puts it pretty high in the running as a candidate for my list of "100 greatest easy weeknight side dishes of all time," if I ever get around to writing it down. I am not a list-maker by nature. Snap peas are sweet, crunchy, and tender, and with a hint of smoky char from the wok, are one of the greats as far as stir-fry veggies are concerned. And hon-shimeji mushroom—all mushrooms, in fact—are almost custom made for stiry-frys. More

Stir-Fried Snap Peas and Mushrooms with Fish Sauce and Basil

Serious Eats J. Kenji López-Alt Post a comment

A quick stir-fry with mushrooms and crunchy snap peas flavored with fish sauce, lime, and a handful of basil. More

The Food Lab's Asparagus Week, Day 3: Asparagus and Spring Vegetable Risotto

The Food Lab J. Kenji López-Alt 11 comments

I've already gone deep into the science of risotto in the past, so there's no real need to re-tread in already-been-treaded-in waters. What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms. The two are partners in crime that could give Pinky and The Brain a run for their money in terms of sheer awesomeness, and now's the time of year to get 'em. More

The Food Lab Lite: How To Put Spring On A Plate

The Food Lab J. Kenji López-Alt 8 comments

Here's a game: go up to any chefs and ask them what their favorite season of the year is. Chances are "Spring. Right now," is the answer. Why is that? Well, they might get all poetic and claim that it's because of what spring represents—those first shoots of tender life that burst forth through the ground after the long, cold winter and all that. But here's the truth: Chefs love spring because it makes their job easier. More

Spring Salad of Asparagus, Ramps, Snap Peas, and Peas, with Poached Egg and Lemon Zest Vinaigrette

Serious Eats J. Kenji López-Alt 3 comments

Feel free to use whatever fresh green vegetables you can find. Young broccoli stalks, brussels sprouts, fava beans, or fiddleheads would all work fine. More

Dinner Tonight: Five-Spice Beef Stir Fry

Serious Eats Nick Kindelsperger 5 comments

I completely botched a stir-fry recipe earlier this week, and I'm not proud of it. I thought I had the technique down, but this meal was bland and greasy with limp vegetables and tough meat. I had obviously tried to... More

Cook the Book: Flounder with Beets and Sugar Snap Peas

Serious Eats Ed Levine 1 comment

Working with Dave Pasternack on The Young Man and the Sea taught me how good seemingly plebian flounder can be if it's fresh and prepared well. This recipe for pan-fried Flounder with Beets and Sugar Snap Peas will have you... More

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