Seared scallops on a bed of pea puree? It's like spring on a plate. Really. In northern Italy, especially along the coast, ...

Grilling salmon with the skin is a foolproof way to grill fish. The prep time takes about 10 minutes, and you end up with a great looking dish. Served on top of a minty pea and potato puree, the coral ...

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 ...

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 ...

With the arrival of spring comes many reasons to celebrate: more hours of sunlight, the first signs of warmer weather, all of the holidays, my birthday (okay, that one might just be me) and a new crop ...

When Jean-Georges Vongerichten created this recipe for rack of lamb, he was aiming for a blend of sweet, spicy and crunchy. He got a kick of heat from chilies and relies on fresh mint and a sweet pea ...

During this week's Top Chef power-lunch elimination challenge, a container of pea puree took center stage as the cheftestants and viewers were left to wonder if Alex actually stole the side dish from ...

In many parts of the country, fresh spring peas are already in the markets. (The season starts on the West Coast and extends through mid-summer on the East Coast and Midwest.) This is cause for ...

This week's Top Chefpicked right up with more talk of the mysterious pea puree debacle. But the cheftestants were forced to let it go and move on with a new challenge: preparing international cuisines ...

Note: From Russ Parsons (April 13, 2005). This can also be served cold, with a few leaves of fresh chervil rather than the Parmesan cream. And it makes a nice small appetizer if served in espresso ...