686 scallion recipes

Vibrant rice salad tossed with crisp vegetables, toasted sesame seeds, and a tangy Asian-style dressing. Perfect way to transform leftover rice into a refreshing side dish or light lunch that travels well.

Cajun-seasoned chicken breasts with a sweet-hot pepper jelly glaze made with vinegar, green onions, and chicken broth. One skillet, 25 minutes, and big bold Cajun flavor.

Thai scented rice that you make in your rice cooker from the Rice Cooker Gourmet.

Ground pork seasoned with red curry paste, lemongrass, coriander seeds, and fish sauce, stuffed into casings and grilled until charred and juicy. Serve with sticky rice for a true Thai feast.

Bite-sized baked egg cups loaded with cheddar, Monterey Jack, green chiles, and cumin. Makes 30 mini appetizers that disappear the second they hit the table.

A refined chilled snow pea soup with fresh tarragon, romaine lettuce, and creme fraiche, pureed silky smooth and strained. Bright spring green color and elegant French-inspired flavor.

Traditional Vietnamese herb and vegetable platter with fresh mint, cilantro, basil, bean sprouts, cucumber, and tropical fruits. The essential accompaniment for pho, banh mi, and spring rolls.

Vibrant broccoli and zucchini saute with green onions, basil, and soy sauce. Serve hot or cold on a bed of lettuce for an elegant side dish that feeds a crowd.

A succulent chicken dish made with parmesan cheese, fresh spinach and pimentos.

Ukha, the classic Russian fish soup, made with a double-stock of smelts and salmon clarified with egg white. Crystal-clear broth with poached salmon, potatoes, and carrots in every elegant bowl.

Thin-pounded chicken breasts rolled around a savory mushroom, carrot, and tomato filling, then sliced into spirals and served over a light lemon-thyme pan sauce.

Slow-simmered chicken and okra gumbo with a medium-brown roux, fresh tomatoes, and onions. The okra cooks down past the slime stage into a thick, velvety Louisiana classic served over rice.

Pan-cooked chicken breasts and cubed potatoes topped with a quick Dijon mustard, white wine, and sour cream sauce. A French-style dinner for two in 40 minutes.

Chilled tomato soup with cilantro, jalapeno, avocado, cumin, lime juice, and shredded napa cabbage. A no-cook Mexican-style cold soup that's refreshing, spicy, and vegan.

Pureed fresh vegetable soup simmers any chopped vegetables with thyme, then blends smooth with Parmesan and butter. A versatile template for cleaning out the crisper drawer.

Light English pea soup blended with fresh spinach, lettuce, and green onions. A low-fat pureed soup with bright green color and clean garden flavor.