There are some recipes that after making them just once, tend to stick with you for years to come. My friend Xueci’s scallion oil noodles is one of my favorite examples. I’ve been making her easy ...

This hearty black-eyed pea and greens soup pairs smoky ham with tender legumes, chard, and a vinegar finish for a simple, flavorful pot perfect for cold-weather cooking.

The Shanghainese dish called cong you ban mian combines wheat noodles with fried scallions, the flavorful oil they fry in and salty-savory soy sauce. A lot of deep, bold flavor is wrested from a ...

Layers of spiraled dough flecked with scallions become tender with just the right amount of chew after frying until the outside crisps. Mix the flour and ½ teaspoon salt in a large bowl using ...

Be careful when pouring the hot oil into the ginger and scallions as it’ll splatter a bit. This recipe makes a lot more sauce than you need for one package of tofu, which is great because it keeps ...

At Cafe Ohlone in Berkeley, Calif., cofounders Vincent Medina and Louis Trevino cook traditional Ohlone food using ingredients that are almost entirely indigenous to California's East Bay, such as ...

Are you looking for a last-minute appetizer? Look no further. Let me introduce you to Gougeres with cheese. Delicious airy cheese puffs to quell your hunger as you wait for dinner. The perfect ...

"You haven't experienced Shanghai until you've had a bowl of scallion oil noodles," writes Betty Liu in "My Shanghai: Recipes and Stories from a City on the Water." To make them, cook scallions very ...

Heat oven to 450°F. In a small bowl, combine scallions, mustard, ginger, garlic, miso, sugar, 1 teaspoon salt, 1/2 teaspoon pepper and 6 tablespoons of the oil. Mix well. Cut broccoli into large ...