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Entries tagged with 'scallions'

Grilled Corn with Garlic and Ginger Soy-Butter

Serious Eats J. Kenji López-Alt 10 comments

Grilled corn with soy sauce, butter, lemon, and a garlic-ginger blend. More

Cantonese-Style Lobster with Ginger and Scallions

Serious Eats J. Kenji López-Alt 2 comments

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. More

Chicken Pasta with Mixed Mushrooms and Green Onions

Serious Eats Yvonne Ruperti 3 comments

This hearty pasta dish is heavy on mushroom flavor and boasts loads of green onions. More

New York Style Pizza with Kimchi, Soppressata, and Maitake Mushrooms

Serious Eats J. Kenji López-Alt 5 comments

Pizza with spicy kimchi, soppressata, and scallions on a soft and crisp New York-style crust. More

Spanish Roast Chicken with Romesco and Grilled Onions

Serious Eats Jennifer Olvera 1 comment

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. More

Scallion Pancakes + Cheddar Cheese = Awesome

J. Kenji López-Alt 19 comments

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. More

The Food Lab: How to Make Scallion Pancakes

The Food Lab J. Kenji López-Alt 61 comments

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. More

Extra-Flaky Scallion Pancakes

Serious Eats J. Kenji López-Alt 42 comments

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... More

Healthy & Delicious: Scallion Scrambled Eggs with Cumin

Serious Eats Kristen Swensson Sturt 5 comments

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. More

Grilling: Negimaki

Serious Eats Joshua Bousel 23 comments

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 negimakiscallions 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. More

Eat For Eight Bucks: Butternut Squash and Scallion Risotto

Serious Eats Phoebe Lapine and Cara Eisenpress 11 comments

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. More

Dinner Tonight: Spicy Noodles with Tofu (Dou Hua Mian)

Serious Eats Nick Kindelsperger 6 comments

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. More

The Food Lab: How to Make Peking Duck at Home (From Scratch!)

The Food Lab J. Kenji López-Alt 78 comments

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. More

Smokin' Hoppin' John

Serious Eats Leslie Kelly Post a comment

Adapted from The Meat Lover's Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour by Kim O'Donnel.... More

Tacos de Papa

Serious Eats J. Kenji López-Alt 2 comments

[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... More

Wok Skills 101: How to Steam in a Wok

J. Kenji López-Alt 12 comments

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 More

Simple Pork and Scallion Dumplings

Serious Eats J. Kenji López-Alt 10 comments

Learn about the basics of bamboo steamers here. 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.... More

White Rice with Slow-Cooked Egg and Furikake

Serious Eats J. Kenji López-Alt 2 comments

[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.... More

In Season: Scallions

In Season Claire Sellers 12 comments

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. More

Dinner Tonight: Shrimp and Scallion Pancake

Serious Eats Nick Kindelsperger 12 comments

[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... More

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