Who does not love a very tangy sauce that instantly enhances the boring dish? Well, if you are looking for such recipes, then ...

Our crispy, flaky scallion pancakes are perfect for any time of day, portable, dip-able, delicious warm or cold, and ...

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 ...

As I posted last week, Diana Kostigen, a local food blogger and Smart Shopper reader, will be bringing us a new weekly recipe including ingredients that are on sale that week! This week, she has ...

Why are we asking for donations? Why are we asking for donations? This site is free thanks to our community of supporters. Voluntary donations from readers like you keep our news accessible for ...

All Things We're Cooking is a series featuring family recipes from you, our readers and listeners, and the special stories behind them. We'll continue to share more of your kitchen gems throughout the ...

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 ...

"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 ...