Read recipe headlines or captions and you might think cooking has turned into a version of Name That Tune. Take any dish, let’s say a salad in this case. Can’t you just see it, opponents stand across from each other on a cardboard cut out game show set, sizing each other up, looking for tells. The Good, the Bad, and the Ugly practically plays in the background.
“Jim, I can make that salad in 7 ingredients,” says Contestant #1.
“I can make it in 5,” replies Contestant #2.
#1 rocks from left foot to right to left again. “Uhhh, Jim, I can make it in 3.”
Sensing uncertainty, #2 points, “Make that salad.”
Alright, let’s do it. Easy peasy Sesame Sugar Snap Peas.
It's been four years and I'm still having a hard time adjusting to the seasons in the Pacific Northwest. I'm used to strawberries starting in late January, asparagus starting in April and lasting nearly to the fall, stone fruit starting in May, and then being socked in by June gloom. But if there's one benefit…
Snap Pea Soup just before Fourth of July weekend? I know, but don't you feel like that's how everything seems to be this year? Just a little behind. There were such beautiful sugar snaps at the farmers market, I'd figured on doing a little salad, simply blanching them and dressing them with a little bit of rice wine vinegar and sesame oil and a sprinkle of black sesame seeds. But then this Mark Bittman recipe popped up, equally simple, if not more so.
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