Combine the healthy crunch of sugar snap peas with the creamy softness of camembert in this springtime salad. This recipe by New York Times writer Melissa Clark is deliciously simple, only consisting of crisp, blanched snap peas dunked in silky camembert. Little to no prep for a dinner that screams seasonality and indulgence? We’re so on board. If you can’t find camembert, any small-format, runny, bloomy rind cheese will work. 

File this under the easiest party recipes you’ll ever make: Take a runny, stinky, washed-rind cheese, scrape the top off with a spoon, then serve the oozing disk as a dip with raw sugar snap peas on the side. It requires about five minutes of effort if you trim the peas (fancy), two minutes if you don’t (rustic). It’s a dish more about shopping than cooking, but the result is voluptuous, unexpected and impossible to stop eating.

Get the recipe on the New York Times

Photo by Andrew Scrivani for The New York Times

Erica Mixon

Erica Mixon is an editorial intern at Culture. Mixon is also the arts editor of Emerson College's student-run newspaper, the Berkeley Beacon, and editor in chief of an upcoming human resources blog, HRTalentManagement. While Erica is not editing or writing, she enjoys spending time in her hometown of Ogunquit, Maine.