sweet peas, sugar snaps, leafy spinach, and fresh dill. Cooking in the spring is a particular pleasure "after the bitter fight with winter," says chef Mike Lata. "Come March, it's no longer ...

To shell, squeeze the pods between your thumbs and fingers on the seams to pop them open. Hold the pod over a bowl and run your finger along the inside to release the peas into the bowl. One pound of ...