"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." A sure sign of spring is the appearance of fresh little green balls of goodness on our plates: peas. They ...

They can be eaten raw; whipped into a dip or sauce; or easily slipped into soups, salads and pasta, adding tiny pops of bright green color and nutrients. Here are eight recipes that highlight some of ...

While I love frozen peas with all my heart, freshly shelled peas are a marvel to behold. They’re tender, sweet and full of flavor. Yes, shelling them yourself is more effort, but the process is worth ...

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 ...

Tender, juicy sweet peas and yellow corn kernels make for a light and refreshing salad atop a silky, creamy corn coulis in this easy-to-double recipe by Meg Bickford of Commander's Palace in New ...

Inspired by classic Southern field pea recipes, this field pea-and-ham pasta reminds us of pasta fagioli, without the tomato.

Check out these recipes with frozen peas highlighting how to use the healthy veggie in ways that are easy, nutrient-rich, and affordable. There are some freezer foods that find their way onto the ...