Scallion

Avocado, yogurt, and a mix of caramelized and fresh scallions give this dip a creamy texture that sits between onion dip and guacamole. Pair it with pita chips, tortilla chips, or carrot sticks.

Let’s put it this way: If you like salsa verde, you’ll love charmoula, its spiced cousin.

Grilled peppers, scallions, and sausages come together in a snap for this summery taco dinner.

Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they’ll burn to a crisp.

A heavy-hitting marinade and a vibrant plum and herb salad transform pork rib chops into a memorable summer meal.

A warm, spicy peanut sauce makes even bean sprouts feel indulgent in this crispy, crunchy bowl.

We’re just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.

These dim sum–style shrimp toasts make a surprisingly simple—and utterly addictive—at-home snack. With this method, you don’t even need a deep fryer to pull them off.

A honey-soy glaze and a turn under the broiler give this salmon a sweet and savory char.

Green juice provides a fresh sauce for this light and healthy fish dish.

Use this compound butter of smoky cast-iron seared scallions and lime to top everything from steamed fish to grilled steaks.

All that sour cream keeps these biscuits super moist and tender—they reheat well, even after sitting out for hours (pop back into 350°F oven for 5 minutes).

Frozen peas are a gift to the breakaway cook: their creamy, earthy goodness bursts with flavor, and they couldn’t be easier to store and prepare. The pesto-like tarragon emulsion, made even creamier by the addition of Greek yogurt, really brings out the best in them, and the sprinkling of pistachios on top lends a lovely toasted, nutty texture. Try them with a broiled fish fillet and a glass of grassy Sauvignon Blanc.

Try these anywhere you'd use pickled onion, such as in grain bowls, on roasted carrots, or on a cheese sandwich.

Spicy tofu crumbles, pickled scallions, and roasted garlic chili sauce all come together in this noodle bowl. (Save leftovers to add to grain bowls all week long.)

This fresh take on tabbouleh eliminates the bulgur entirely and uses the golden seeds of millet instead, which give a nutty, cornlike taste to the salad. (Here's how to master millet). But it's really all about the green herbs: Feel free to add too many!

You're familiar with French dip, of course. This is pho dip! In a stroke of holiday genius, you'll use the turkey carcass to make an aromatic broth.

We wish we could take credit for this double-dairy, paprika-dusted masterpiece of a mash, but we can't. The dish is courtesy of Dr. Andrew Stanek, father to BA's own Amiel Stanek.