One of my earliest memories is sitting on the porch beside my mother, shelling peas. I still enjoy finding a sunny spot in our back yard, splitting the pods and marveling at the plump green pearls ...

What’s more Southern than a bag of fresh-shelled field peas simmering in a rich potlikker? Varieties of these legumes—zipper, pinkeye purple hull, creams—debut in July and thrive well into fall. Most ...

Peas are an ancient vegetable that most of us grew up dumping from a can or a freezer bag, or taking from the pantry in the form of dried split peas. Shelling peas by hand, it seemed, was too much ...

If you think shelling peas went out with the rotary dial telephone – and besides, who has time? – think again. In a world fast-forwarded to a frenzied state, working your way through a bowl of pea ...

Growing up as a daughter of parents who came of age during the Great Depression and World War II, I found summer to be much more than trips to the lake and July Fourth celebrations. It was the time to ...

I don't miss the fattiness of a cream sauce, but sometimes I miss the combination of a creamy dairy-based sauce with my pasta. When I do, I use part-skim ricotta cheese instead. It's not quite the ...

Remember the pease porridge of the nursery rhyme? It was real stuff, a staple of the Middle Ages. Cooked, dried field peas nourished villages and armies. In some parts of the world, this high-protein ...

Peas - English peas, snow peas and sugar snap peas - bring a fresh, green flavor and crispness to spring dishes. And, of course, they're delicious to munch on. English peas, also called shelling or ...