These Sautéed Sugar Snap Peas are a quick and easy side dish that’s bright, fresh, and ready in minutes. They’re lightly cooked in olive oil and butter until crisp-tender, then finished with a spritz ...

Place the rice in a large saucepan, cover generously with water and add 1 teaspoon of salt. Bring to a boil, add the ham and reduce the heat to cook at a simmer. When the rice is tender, about 15 ...

Bring a couple of quarts of water to a boil, add a tablespoon of salt, drop in the snap peas, and cook for a minute or two. Drain and use kitchen shears or scissors to clip off the stem ends.

Lemon mint sugar snap peas In a large skillet, melt 4 tablespoons butter on medium-high. Add 1 chopped leek (white and light green parts -- about 1 1/2 cups) and coarse salt and pepper to taste.

Sauté onions and thyme in a large stockpot, add the peas and chicken stock, and then let it simmer together until tender. Cook time for fresh lady peas is about 30 to 35 minutes.

Cook, stirring occasionally, until the snap peas are crisp-tender, about 4 minutes. Stir in 1 tablespoon of the soy sauce to coat. Remove the skillet from the heat.

Cook 3 to 4 minutes, or until the vegetables have a delicate, barely golden crust. Don’t add too many vegetables at a time to the oil or the temperature will drop and the coating will be soggy.