2020-04-01 Good Housekeeping

The Good Stuff contents

COOK + SAVOR

90

19 THINGS TO EAT, COOK,

SIP AND SERVE

98

EASY WEEKNIGHTS

20-minute meals

LITTLE LAB

115

FAMILY

Ways to help your kids build

bully-proof confidence

118

PETS

How to change foods

IN EVERY ISSUE

120

GH SEAL STAR

OF THE MONTH

Korres White Pine Meno-Reverse

Volumizing Serum-in-Moisturizer

COVER: Photographed by

Mike Garten. Crafts created by

Lis Engelhart and Alex Mata.

Styled by Lis Engelhart.

16 17 18 California 19 20 21 22

Poppy

Festival

Earth Day

SMOKY SIDE DISH

Heat 1 Tbsp oil in large

cast-iron skillet on

medium-high. Add

peas and cook without

stirring until charred,

about 3 min. Toss and

cook until just tender,

2 to 3 min. more. Remove

from heat and toss with

flaked sea salt. Serve as

an app or with a burger.

This springtime vegetable’s sweet edible pods hide tiny peas inside.

Here are some of our Test Kitchen’s favorite ways to eat them:

Sugar Snap Peas

APRIL CROP

PICKLED SNACK

In 32-oz jar, place

12 oz peas, 2 star anise,

1 sprig dill, 1 clove garlic

(sliced), and 1 tsp each

mustard seed and black

peppercorns. In pot,

cook ¾ cup rice vinegar,

1 Tbsp honey and 1 tsp

salt, stirring to dissolve.

Add 1 cup water; let cool

5 min. Pour over peas.

Refrigerate overnight.

FRESH SLAW

In bowl, whisk together

2 Tbsp each lime juice and

sesame oil, 1 tsp grated

fresh ginger and ½ tsp salt.

Toss with 12 oz peas (thinly

sliced), 1 scallion (thinly

sliced) and 1 Tbsp toasted

sesame seeds. Serve on

cooked chicken, or toss into a

salad for some sweet crunch

(and fiber!). See page 99

for a yummy salad recipe.

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