The Food Lab: Better Home Cooking Through Science

(Nandana) #1

  1. Add the butter and lemon juice to a 12-inch heavy-
    bottomed stainless steel skillet and set aside.

  2. Bring 4 quarts water and ¼ cup salt to a boil in a Dutch
    oven over high heat. Add the snap peas and cook until
    bright green and tender but still with a bit of bite, about 3
    minutes. Drain the peas and add to skillet with the butter
    and lemon juice. Set over high heat and cook, tossing
    and stirring, until the butter is completely melted and the
    snap peas are coated. Stir in the mint and lemon zest.
    Season with salt and pepper to taste and serve.

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