Scallions and green onions may have completely different names, but these pungent green vegetables share far more ...

In most recipes, you're fine throwing in whichever bits of the scallion you prefer. The whites and greens taste a little different, but not so much that one or the other will ruin a recipe.

Crispy, flaky and slightly chewy, scallion pancakes are a favorite appetizer or dim sum dish at Chinese restaurants. Make a ...

Think of the scallion oil, called pa gireum in Korean, as both cooking medium and irresistible sauce. If you’re a scallion fiend, you could even double the scallions and oil, and reserve half ...

Spoon scallion sauce over eggs, then top with remaining bread. Slice—or don’t!—the sandwiches however you like, and serve right away. Adapted from ‘The Cook You Want to Be’ by Andy ...

Try out this recipe that uses freshly baked bread as a canvas. Decorated with toasted sesame seeds, scallions, bell peppers and pickled chive blossoms, Jen Child’s striking Sesame-Scallion ...

He also says that if you don’t need all the scallion pancakes for this dish, to wrap them, uncooked, in cling-film, then freeze. Cook them while they’re frozen - no need to thaw. And while ...

Transfer mixture to a sauté pan over medium heat along with the scallion greens, and cook until sauce turns green, 3-5 minutes. About 30 minutes before cooking wings, remove them from fridge and ...