Scallion

We’ve got moisture insurance (a tadka-ish sauce!) for these grilled chicken breasts.

For grilling a whole bird, we stand by the tried-and-true methods of spatchcocking the chicken and giving it a dry rub.

Spicy, creamy silken tofu with all of the crunchy toppings your heart desires.

This scallion chutney from chef Preeti Mistry comes together in minutes and will make anything taste better.

Grate your tofu on a box-grater (it works!) and the rest of this satisfying lunch bowl is only minutes away.

In Korean, ssam literally means “wrapped”—set the fish in the center of the table and pull the meat off the bones, using chopsticks to fill lettuce wraps along with radish salad, ssamjang, kimchi, and rice. Roasting a whole fish—skin, bones, and all—is surprisingly easy, and the flesh stays moist and flavorful even if you overcook it a touch. 

This version of bulgogi is ideal for home grilling, featuring scored and marinated boneless short ribs that get cooked right on the grate.

If the words crispy dumpling skirt don't send you running to your stove, we don't know what will. Instead of steaming these dumplings in water, we simmer them in a vinegary cornstarch and flour slurry that creates a lacy, crunchy golden crust as the water evaporates and the dumplings brown. The vinegar adds tang, but also creates the lightest and crispiest skirt, a pro move we borrowed from Dumpling Galaxy in Flushing, Queens. 

Not just a clever name, this savory tart combines three alliums (scallions, garlic, and onion) for maximum flavor and crispy-jammy texture. The key to the flaky crust is to move fast! Rolling and folding the dough while the butter is still cold creates distinct layers of butter and flour that will steam apart during baking, making the crust light and flaky.

Starting your grilled cheese (slathered in mayo, obviously) in a cold nonstick skillet, then slowly and gently heating it up is the trick to achieving evenly golden brown, supremely crisp exteriors, with molten cheesy interiors.

To get the most flavor out of this open-faced breakfast sandwich, look for spring onions with round bulbs and very tender dark green stalks.

Skirt steak is our favorite choice when grilling for a crowd for two reasons: it feeds many and cooks in a jiffy.

Flank steak is flavorful but quite lean. To make sure it's as tender and juicy as possible, be careful not to overcook it (medium-rare is best) and be absolutely certain you’re slicing against the grain.

This fresh green sauce is more than versatile: drizzle it over eggs, toss it with salad greens, or use it as a marinade for shrimp.

Use a little extra time on a Sunday to make a meal with built-in leftovers and you’ll have the foundation for lunches during the week.

This simple tuna tartare is your entry point for eating raw fish.

Easy, flavorful, and healthy. A poached chicken miracle!

File under: Breakfast for Dinner.

Kabocha squash is a tempura classic, but acorn squash works well too. The honey and crushed red pepper flakes, albeit untraditional, add a spicy-sweet dimension to the dish. 

As long as the kohlrabi's greens are fresh-looking and not wilted, you can eat them. They can be sauteéd just like spinach.