Rinse the sugar snap peas under cold running water
Trim off the stem ends
Pull off the string along the seam if present
Leave them whole or slice them diagonally if desired
Pat them dry with a clean towel or paper towel
Use them raw in salads or snacks
Steam them for 2 to 3 minutes until bright green and crisp-tender
Blanch them in boiling water for 1 to 2 minutes, then transfer to ice water
Sauté them in a little oil or butter for 2 to 4 minutes
Roast them at 425°F until tender and lightly browned
Season with salt, pepper, lemon juice, garlic, or herbs before serving