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.
Sn
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Sh
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.^