Grilled corn with soy sauce, butter, lemon, and a garlic-ginger blend.
'scallions' on Serious Eats
Large chunks of shell-on lobster stir-fried with scallions, ginger, hot peppers, and yellow chives in a lightly seasoned sauce. It's a mess to eat, but a delicious one.
This hearty pasta dish is heavy on mushroom flavor and boasts loads of green onions.
Pizza with spicy kimchi, soppressata, and scallions on a soft and crisp New York-style crust.
Few things in life are more satisfying than roast chicken. And when your bird is slathered with spicy, citrusy pimentón rub and served with tangy romesco? Resistance is futile.
It was a pretty natural jump to create this quick mashup when I was rummaging through my fridge and found a whole slew of leftover scallions from my scallion pancake testing, along with a block of extra-sharp cheddar.
When I first learned how scallion pancakes are made, I was floored. Whoah, ancient Chinese secret! was what ran through my head. It took me several years to realize that conceptually, the method is almost identical to that of making puff pastry, croissants, or any number of laminated pastries, which makes scallion pancakes a perfect subject for exploring in this week's Food Lab.
Note: You can make this recipe without the food processor. Just stir the flour with a wooden spoon or chopsticks in a large bowl as you add the boiling water. After it comes together, turn it out onto a floured...
Scallion Scrambled Eggs with Cumin, an Iranian-inspired meal from Faye Levy's Feast from the Middle East comes together in about 15 minutes, chopping included, and is a nice twist on standard scrambled eggs. Health-wise, it's far from a low-fat dish, but that's okay. Healthy food need not be low-fat food, especially when it's packed with protein and produce like this.
I've already outed my shameful seafood aversion. Yes, I am "that guy" who relies on teriyaki and tempura at standard Japanese restaurants. I switch it up sometimes though, getting negimaki—scallions wrapped around thinly sliced flank steak in a teriyaki sauce—thinking of it as "meat sushi" so I fit in better with all my raw seafood eating comrades.
Risotto gets a bad wrap for being difficult. I happen to think the opposite. And the reputation of this dish will only further yours if you pull it off.
I was in the mood for some Chinese noodles, and nothing was going to stop me. This recipe from Fuchsia Dunlop's Land of Plenty combines sesame paste (tahini works too), chili oil, two kinds of soy sauce, and sesame oil to create a shockingly quick and filling meal. To balance out the fiercely spicy dish, I added quick-pickled carrots using David Chang's approach from the Momofuku cookbook.
Does anything get golden browner, crispier, or duckier than Peking duck? When properly prepared, the deeply flavored skin should crackle and crunch with the slightest touch of your teeth, and the meat (more of an afterthought, really) should be moist, tender, and flavorful. But getting a decent version—even at a restaurant—can be a chore. Even places that do do it well generally require at least a day of advanced notice. Why, you might ask? The preparation is intensely complex, that's why.
Adapted from The Meat Lover's Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour by Kim O'Donnel....
[Photographs: J. Kenji Lopez-Alt] About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife. Got a suggestion...
I've long-touted the wok as the most versatile pan in the kitchen. Now I aim to prove that claim. Each day this week, we'll pick a different basic cooking technique the wok excels at, along with a couple simple recipes to highlight them. We'll cover steaming, frying, stir-frying, smoking, braising. Up first: steaming
[Photograph: J. Kenji Lopez-Alt] Note: This recipe requires the use of a temperature controlled water bath like the Sous-Vide Supreme or an equivalent....
Scallions are characterized by a long, thin white base that has not yet developed into a bulb, and long straight green stalks that resemble large chives. Both the white base and green stalks are commonly eaten in a variety of dishes, and used as a garnish. We've compiled a list of recipes highlighting the seasonal scallion.
[Photograph: Nick Kindelsperger] These pancakes were supposed to be small little guys, about the size of CDs (that's stands for a compact disc, for you young folk). They'd be perfect as banchan, those tiny appetizers set out for a full...