Scallion

Pillowy flatbread is an optimal canvas for buttery avocados and a spicy salsa, but it can also be a vehicle for all kinds of dips and spreads. Just don’t call it avocado toast!

We skipped the milk, butter, and cheese in this polenta; a spoonful of savory miso adds tons of depth while still keeping the texture light

These pancakes get their light texture from a batter made with club soda. Pressing hard on them when frying makes them crisp.

Sour cream isn’t just a gimmick. Used in place of the more typical cream or buttermilk, it adds a rich, tangy flavor, and its acidity helps make the biscuits incredibly tender.

The key to this flaky galette crust is to move fast! Rolling and folding the dough before the butter has a chance to warm up creates distinct layers of butter and dough that will steam apart during baking, becoming light and flaky.

Broccoli rice is the base for bright toppings like fresh peas, avocados, and pickled ginger. Round out the bowl with a creamy, herby dressing and a soft-boiled egg.

Bright in color and flavor, the silky sauce for these meatballs is made from a purée of coconut cream, Thai green curry paste, and spinach.

The magic of steam cooks the squash both quickly and evenly, and steaming the dressing with the squash opens up the flavor of the ginger, garlic, and scallions.

It’s astonishing how much scallion flavor these noodles take on from the infused scallion oil. Still, we encourage you to take it one step further with a garnish of crunchy fried scallion slices.

This velvety Vietnamese rice porridge gets a deep flavor from soaking overnight in chicken or vegetable broth before simmering with fragrant ginger and scallions.

Cooking rice in big batches is like giving a gift to your future self; tossed with tiny tomatoes, leftovers become tonight’s dinner in minutes.

To make this dish extra crispy, sauté the ingredients separately and use cold, cooked rice. As you're stir-frying, toss the rice, pausing frequently to allow it to interact with the heat at the bottom of the pan—this will give it a nice toast.

We're flipping the script and marinating after grilling. In this case, it's meaty flank steak in a spicy-sweet soy sauce-brown sugar-Sriracha mixture.

To keep the snap peas and asparagus peppy and bright, sauté them separately from the meat, then return them to the pan so they get their fair share of the gingery sauce.

Vegetables that are best served crisp-tender are a great accompaniment to a slow-roasted fish because they will come out perfectly cooked at the same time.

The noodles are just a vessel for this savory, gingery, simple weeknight sauce.

Step up your marinade game by soaking lamb chops in tart pomegranate juice and tenderizing kefir. The chops will develop a beautiful caramelization during grilling, thanks to the natural sugars in the marinade.

A feel-good classic with a new lease on life, this sinus-clearing broth starts with ginger softened in savory caramel. Soy sauce, garlic, and chiles bring even more flavor and a little bit of heat.

These are wonderful both as an appetizer when entertaining or as a main with a side of greens.