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 ...

If you live in a small space, the lure of crispy fish skin — the bacon of the sea — can lead to fishy pillow cases until ...

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 ...

While mac-and-cheese or anything involving a potato will do just fine, we’ve asked chefs Marcus Samuelsson and Melissa King how they’re approaching a comfort-inducing election night menu.

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 ...

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 ...