Ted Cavanaugh
Spring onions are a young allium with a tiny bulb and a tender stalk. After caramelizing, use the leftover oil for bread dipping.
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
A good garlic mashed potato recipe can upstage even the flashiest of mains. Adding just a few cloves of garlic turns what could be a simple side dish into something with undeniable charm.
Savory cashew chicken meets tender asparagus in this lightning-fast dinner.