Scallion

If you've ever had trouble making biscuits in the past, consider this recipe your saving grace. While many other methods count on pockets of butter and an angel’s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success. 

Pan-seared cod gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.

This is a spicy slaw, but charred scallions give it deep, toasty flavor. 

It’s astonishing how much scallion flavor you get in these noodles. A garnish of crunchy fried scallion slices takes it wonderfully over the top.

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.

If you can learn how to cook a whole fish, you'll have summer's most impressive dinner in your back pocket.

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.

A main and a side all in one: As the chicken fat renders, it bastes the vegetables for a built-in side dish.

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.

Crispy fried garlic on top, garlic oil leftover, and rice fried up in all of it. Garlic heaven.

Leave scallions in the oven for about an hour to draw out their sweetness for a low-maintenance side dish.

Treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold.

Brisket’s not just for braising! You have to try it on the grill with this incredible peanut topping.

First you get excited because: hanger steak. And then you taste that scallion sauce...

Whether it’s part of a Japanese breakfast or a classic bagel spread, smoked fish is never a bad idea.

The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you’ll always have a way to brighten up simple grilled or pan-roasted chops, roasted veggies, or grain bowls.

A hearty, healthy recipe that’s halfway done before you even start cooking.

Rule for straightforward summer grilling: Pair rich, smoky charred meats with crisp, acidic vegetables. This helps refresh the palate between bites.

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

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

The secret to flaky scallion pancakes isn’t a long ingredient list. It’s in the rolling and coiling, which takes practice.