Ephemeral as the early spring that bestows them upon us, English peas arrive like this season’s epiphany. They’re only here for a few blissful weeks, and then, once the temperatures rise, they’re gone ...

Frozen peas may be a year-round offering, but our weather calls for the fresh variety. The key is to carefully monitor the color while cooking them, so they remain a bright green. While peas are ...

STATEN ISLAND, N.Y. -- Roasted coriander and lots of marjoram are among the seasonings that make this brightly flavored dish. Also, asparagus comes into season along with peas and mint, ideal partners ...

Preheat oven to 325 degrees. Season salmon all over with salt and lime zest. Arrange fillets on a baking sheet. Rest at room temperature for at least 10 minutes. Bake until thickest portions just ...

Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning ...

1. In a sauté pan, poor oil in and let heat up on med-high heat. 2. Place scallops in pan. Salt and pepper one side and let sear. Do not move the scallops until they release on their own. 3. Flip over ...

In the Athens I knew when I first moved here almost 20 years ago, the taverna was still an institution. That was in the early 1990s, before a stock market boom, the Olympics, and the return of a ...

Heat oil in a large pan on moderate heat. Add sliced onion. Stir occasionally and cook until onion has softened. Add frozen ...

Looking for a snack that's a crowd-pleaser? These Greek-inspired pea fritters with yogurt sauce are just right for any ...

In a medium sauté pan over medium heat add olive oil and garlic. Heat garlic until fragrant and slightly translucent. Add carrot, celery, red pepper about half of the spring onions and prepared split ...

Garganelli pasta—seriously, one of the best—is a gem from Italy's Emilia-Romagna and Marche regions. You get this amazing ...