Scallion

Smashed cucumbers are tossed in a dressing of soy sauce, scallions, and jarred, pickled sushi ginger for a simple, refreshing side.

The classic Korean pancake, threaded with seafood and lots of scallions, has crispy edges and a kicky dipping sauce, making it a perfect drinking snack.

Inspired by the flavors of qorma-e-sabzi, an Afghan spinach stew, this simple soup relies on pantry staples and a box of frozen spinach.

This kicky, herby sauce comes together entirely in the blender. You’ll want to sop up every last drop with grilled bread.

The heat of the grill concentrates the sugary sweetness of the orange roots while the combination of smoke and the savory tang of the dressing adds balance.

A lesson in less is more, this comforting pot of creamy beans gets a punchy, raw asparagus salad to balance the deep allium-fortified broth.

A coarsely mashed filling, crunchy with celery, scallions, and pickle relish, is the key to the best deviled eggs.

Curry powder, lime juice, and skin-on, bone-in chicken thighs amp up boxed stock, delivering massive flavor in minimal time—all in one pot. 

Like your beloved bag of sour cream and onion chips, but make it mashed potatoes.

A delightful corn salad whose components can be prepared and chilled ahead of time so that all thats left to do is assemble and enjoy.

Packed with garlic, scallions, and a hot green chiles, thecha is a spicy and fragrant Maharashtrian condiment that’ll jazz up any dish—including steak.

The secret to layered, flaky, chewy-crunchy Chinese scallion pancakes? It’s all in the roll (and the spin, and the re-roll).

White fish bathed in a silky scallion-ginger butter. What else do you need to hear?

We’ve got moisture insurance (a tadka-ish sauce!) for these grilled chicken breasts.

For grilling a whole bird, we stand by the tried-and-true methods of spatchcocking the chicken and giving it a dry rub.

Spicy, creamy silken tofu with all of the crunchy toppings your heart desires.

This scallion chutney from chef Preeti Mistry comes together in minutes and will make anything taste better.

Grate your tofu on a box-grater (it works!) and the rest of this satisfying lunch bowl is only minutes away.

This recipe is based on a traditional dish of the Ohlone tribe indigenous to California’s East Bay.

In Korean, ssam literally means “wrapped”—set the fish in the center of the table and pull the meat off the bones, using chopsticks to fill lettuce wraps along with radish salad, ssamjang, kimchi, and rice. Roasting a whole fish—skin, bones, and all—is surprisingly easy, and the flesh stays moist and flavorful even if you overcook it a touch. 

This version of bulgogi is ideal for home grilling, featuring scored and marinated boneless short ribs that get cooked right on the grate.

If the words crispy dumpling skirt don't send you running to your stove, we don't know what will. Instead of steaming these dumplings in water, we simmer them in a vinegary cornstarch and flour slurry that creates a lacy, crunchy golden crust as the water evaporates and the dumplings brown. The vinegar adds tang, but also creates the lightest and crispiest skirt, a pro move we borrowed from Dumpling Galaxy in Flushing, Queens. 

The ginger-scallion-lemongrass sauce on this grilled chicken is lip-smacking magic.

This is obviously a riff on avocado toast, but 10x better because homemade flatbread beats toast any day.