"Our Test Kitchen staff created this mouth-watering side dish that comes together quickly in the microwave. A sweet and tangy glaze complements the crisp peas and onion in this made-in-moments recipe."
"Whether you start with fresh or frozen sugar snap peas, this recipe bursts with soy sauce and sesame flavor. Serve the snap peas hot as a side dish, or chilled for an Asian-inspired appetizer."
"Shallots and a little thyme are sprinkled over irresistible sugar snap peas!"
For want of a better term, the more-vegetable-less-egg frittata, one in which the proportions of eggs and vegetables are reversed, and the veggies take center stage. Instead of six eggs and a cup or two of vegetables, I use two or three eggs with three or four cups of vegetables. Think of it as a big vegetable pancake bound with just enough creamy-cooked eggs to hold the thing together. Which vegetable you use barely matters.
This hearty breakfast meal, full of fresh tomatoes and mushrooms, gets much of its terrific flavor and texture from the English muffins that line the bottom of the dish.
Freshly dug, true “new” potatoes are so creamy and flavorful they hardly need any additional ingredients to make them spectacular. Here we tumble them with a bit of butter, tangy yogurt, scallions and just-chopped fresh parsley. If new potatoes are not available, use any small red potatoes.
Visit a farm or stand and bring home a basketful of native vegetables. Then trim, snip, and simmer them into a large pot of vegetable soup. Let the kids select their favorite vegetables (everyone likes corn, many like green beans); introduce one or two that may not have gone over well in the past (zucchini).
Fresh corn is already at some farm stands and you only have a couple of months to get your fill. This is a favorite relish to spoon beside grilled chicken or fish. There is no easy way to remove the corn from the cobs. Do it several rows at a time with a serrated knife. To make shucking painless, pull off the husks at the farm stand (unless you need the compost).
The Italian word frittata derives from fritto, the past participle of "to fry" (friggere), and was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish tortilla de patatas, made with fried potato. Outside Italy, frittata was seen as equivalent to "omelette" until at least the mid-1950s.
The same way bell peppers char nicely on a grill, the skin on eggplant does, too; grilling makes the skin easy to remove. Don’t light a grill specially for this because you can also char the eggplant under a broiler or over a gas burner. This dip mixes the coarsely chopped flesh of the eggplant with garlic (try using a Microplane grater to chop the cloves), parsley, olive oil, vinegar, and crushed red pepper. If you do light the grill, place the eggplant over the hottest spot. Serve the spread at room temperature, accompanied by crackers, breadsticks, or a crusty loaf.