Good Food
Sugar Snap Peas
Russ Parsons is the editor of The Los Angeles Times' Food section. He likes Sugar Snap Peas, which are available at Southern California farmers markets right now. He recommends cooking them lightly, if at all. Add them at the very end of a stir fry, or simply blanch them for 45 seconds or so before serving.
By Evan Kleiman • • 1 min readRuss Parsons is the editor of The Los Angeles Times' Food section. He likes Sugar Snap Peas, which are available at Southern California farmers markets right now. He recommends cooking them lightly, if at all. Add them at the very end of a stir fry, or simply blanch them for 45 seconds or so before serving. More about how to cook peas here. Evan Kleiman's recipe for Spring Cianfotta is here.
