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Keep It Simple, Smarty: Sesame Sugar Snap Peas

daeji bulgogi and sesame sugar snap peas 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.

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Super Simple Sugar Snap Pea Soup

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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