Taiwanese scallion noodles, takes only 15 minutes to make .
Classic Chinese stir-fried lamb with ginger and scallions (green onions).
Pea and edamame pesto on angel hair ... my mental escape back to summer.
spring onion sushi rolls...my escape from winter final exams
Paneer with Cashew, Pomegranate and Sumac - a simple recipe with some holiday colors and spirits.
Roasted beet latkes with scallion and cayenne crème fraîche
Gluten Free Carrot Scallion Latkes for Hanukkah
Totally nontraditional scallion and ginger latkes
Shrimp with Scallions and Garlic in Chile Tamari Sauce
Condiments made from the season's final harvest. Chimichurri, green tomato relish, and ginger scallion sauce.
Cheddar Squash Muffins.
Spicy Thai wraps in the shape of maki-sushi
Korean savoury green onion pancakes, pajeon - an extremely popular snack in Korea especially on rainy days!
Crispy Thai Crunch Salad - fresh, simple, meditative ingredients. SE Asia done right.
Liang fen - cold mung bean noodles with an addictive chili vinegar sauce. A popular snack throughout China!
Light loaded potato soup. It's taken the blogging world by storm!
Fish rice congee
Baby Bok Choy with Cashews
Chinese Scallion Pancakes
Beef, Mushroom & Snap Pea Stir-Fry
Lobster and Chips: Inspired by Le Bernadin
Fois gras and Black truffle dumplings - my luxurious interpretation of China [no recipe]
Take-out at Home: Mongolian Beef. Healthy and just as quick & delicious as your favorite Chinese take-out.
Portabello Mushroom Crusted Ribeye Slices
Shrimp, broccoli and scallion fried rice.
A Cozy Kitchen makes Turnip & Potato Patties
Gujarati Potatoes and Scallions Sautéed in Spicy Chickpea Flour.
Connecticut-style lobster roll from Red Hook Lobster Pound in Red Hook, Brooklyn.
Korean seasoned soybean sprouts, a side dish
Scallop Salad with Scallion Vinaigrette.
These Cheddar Buttermilk Biscuits packed with two types of cheeses and scallions are the perfect addition to your fall dinner table.
Spicy potato bacon "sandwiches"
Momofuku's savoury ginger scallion noodles, with a twist!
48 hour sous vide short ribs via Momofuku's new cookbook