1,173 scallion recipes

Chinese-style pork spareribs braised in fermented black bean sauce with garlic and rice wine. Wok-seared then simmered until fall-off-the-bone tender in just 90 minutes.

Gingered snow peas stir-fried with mushrooms, scallions, sherry and soy sauce. Quick Asian-style vegetable side dish ready in 15 minutes.

Homemade Jamaican jerk seasoning paste with allspice, scallions, thyme, scotch bonnet pepper, and fresh lime juice. Blend and rub on any meat for authentic island heat.

Basil-Vegetable Saute with zucchini, bell peppers, scallions, and fresh basil, ready in 15 minutes. A low-calorie, vegan side dish that works alongside grilled meats or pasta.

Smoker stuffed salmon with a whole fish filled with fresh dill, tomatoes, scallions, bread cubes, celery, and garlic, then smoked on a water smoker. A showpiece for outdoor cooking.

Oysters Rockefeller on the half shell, topped with a herbed green butter of scallion, celery and tarragon plus crisp breadcrumbs, then broiled until golden and bubbling. An elegant New Orleans classic.

Caramelized pork carnitas with brown sugar, molasses, tequila, and garlic simmered until glazed and sticky. A one-skillet Mexican appetizer served with picks.

Chinese red-braised beef (hong shao niu rou) with dark soy, sherry, star anise, and ginger. Slow-simmered chuck cubes glazed in a glossy mahogany sauce.

Red pepper garlic sauce made from fresh-juiced bell peppers and garlic, thickened with arrowroot and finished with red wine. A vibrant, naturally sweet sauce for grilled meats and fish.

Beer-marinated shrimp with garlic, chives, and parsley, soaked overnight then broiled in minutes. Served on shredded lettuce with green onions for a light, flavorful appetizer.

Fresh spinach dip with sour cream, yogurt, parsley, and green onion. Made from real spinach instead of frozen, with an overnight chill for the best flavor.

Blaff: traditional French Caribbean poached whitefish in a spicy broth of lime, allspice, thyme, garlic, and chili. A Martinique and Guadeloupe specialty for seafood lovers.

Tomato kachumber with fresh mint, ginger, lime juice, and popped black mustard seeds. A tangy Indian tomato salad that adds bright, cool contrast to any curry or dal.

Fiddlehead salad marinates frozen fiddleheads in white wine vinegar, Worcestershire, and hot sauce, then finishes with olive oil and green onions. A tangy spring side dish.

Crustless carrot and cheddar quiche baked in a water bath for a silky, custard-like texture. Made with skim milk and grated carrots for a lighter take on quiche.

Black bean chili chowder made with canned black bean soup, tomatoes, corn, salsa, and green onions. A 20-minute pantry soup topped with sour cream.