Scallion

Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.

Savory cashew chicken meets tender asparagus in this lightning-fast dinner.

Chicken pieces and meaty bits of torn mushrooms beautifully team up in this deeply savory, scallion-studded, easy-to-make stir-fry.

Think of these cabbage-wrapped beauties stuffed with a flavorful pork and shrimp filling as a hybrid between stuffed cabbage and dumplings.

Salty-sweet miso glazed carrots topped with a savory scallion gremolata makes the perfect Thanksgiving side dish.

This plant-based twist on the classic Chinese chicken dish swaps in crisped crumbled tempeh and fresh fresno chiles.

With custardy tofu, a fragrant scallion sauce, and smoky bonito flakes, this restaurant-quality dish is an impressive appetizer or main for dinner at home.

Throw everything in the skillet, bring it to a simmer, and dinner is done.

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.

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?