Add the scallions and half of the dill and cook until the scallions are soft, 3 minutes.
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While Al Forno tosses raw, slivered scallions on almost every pie, Violet may chop its scallions or grill them.
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Turn the shrimp, add the mushrooms and scallions, and cook until the other side of the shrimp is lightly browned and the mushrooms and scallions begin to soften, about 2 minutes.
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Add hot sauce mixture and scallions, and mix well. 11.
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Top with tomato, jicama, black beans, corn, scallions and cilantro.
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Julienned kohlrabi, some scallions, mint, cilantro, and Thai basil. BOOM.
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Crispy lamb with cumin, scallions and red chiles definitely will.
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Salt, and maybe a few scallions, is all you need.
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Sprinkle with tempura crunchies and finish with cilantro and scallions.
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The scallions will sizzle and residual water will steam off.
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It's made with chicken stock, Chinese sausage, scallions, and thyme.
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It's also very pretty, sprinkled with scallions and sesame seeds.
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For instance, I say: fish with ginger, scallions and soy.
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Top with a fried egg and garnish with more scallions.
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Sprinkle with sliced scallions and serve, maybe with white rice.
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I left the ginger out, concentrating only on the scallions.
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Serve topped with yogurt and garnish with the sliced scallions.
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Stir to combine, then stir in the yacai and scallions.
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Add the scallions and cilantro and stir to combine. 3.
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Whisk in the lime juice and throw in the scallions.
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Add half of the scallions to the food processor and pulse until roughly chopped, then transfer to the bowl along with the remaining scallions, grapeseed oil, Suya spice, and lime zest and juice, salt.
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Scallions: If you leave the roots on and put scallions in a container of water on the counter, you can cut off the green tops, and they will grow back three or four times.
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Ramps aren't quite in season, but you can use scallions instead.
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Before serving, finish them on the grill and garnish with scallions.
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Throw in some radish and scallions and step two is fini.
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Top with sour cream and scallions and serve with lime wedges.
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Here, beets, scallions, eggplant and zucchini grow scattershot among 21 plots.
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Grill the scallions, turning as needed, until charred, about 3 minutes.
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Finish with the chopped scallions, and all's right with the world.
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Labneh with sizzled scallions and chile (above) to tie everything together.
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Transfer to a plate and garnish with the cilantro and scallions.
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Toss in a few of the pickled jalapenos and the scallions.
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SCALLIONS I cannot imagine cooking without fresh scallions in the refrigerator — to mince and enliven a salad; garnish a platter; add to a stir-fry, an omelet, a baked potato, or to float on bowls of soup.
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Then there's collards greens, followed by Asian aromatics: ginger, scallions, garlic, chilies.
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Stir in the pineapple, edamame, crab, and scallions and toss to combine.
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Finely slice the scallions and the onion and toss into the bowl.
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Dollop the blue cheese sauce all over and sprinkle with the scallions.
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Sprinkle with scallions, black pepper and remaining bacon crumbles and¼ teaspoon salt.
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Place the scallions and garlic on the tray with the chicken. 7.
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Toss together chiles, corn, scallions, oil and salt in a large bowl.
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Arrange chicken, bean sprouts, carrots, radish, cucumber, avocado and scallions around salad.
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In a large bowl, combine thyme, scallions, and peppers and mix well.
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Ready your brisket, your noodles, your scallions, and, of course, your garnishes.
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Combine carrots, scallions, salt, pepper, and the egg in a mixing bowl.
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Carefully remove from the oven and stir in the butter and scallions.
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Don't get overzealous with the scallions or the dough will rip easily.
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Add egg and scramble it with the scallions, 1 to 2 minutes.
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That's it—I might put some scallions in there for extra flavor.
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Cook the scallions, without flipping them, until charred, 3 to 4 minutes.
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I once even used scallions greens in the mix (don't do that).
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Pair it with shiitakes and a combination of garlic, ginger and scallions.
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Nevertheless, it was an impressive spread: rice, beans, radishes, tomatoes, and scallions.
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Drizzle with the sauce, and sprinkle a few chopped scallions over everything.
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Cook, stirring occasionally, until the scallions are golden, 35 to 40 minutes.
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There are Lilliputian fishcakes and Lilliputian scallions to top your Lilliputian ramen.
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Tonight I make rice noodles with crispy shallots, scallions, and chili-garlic sauce.
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Stir in the fish cakes, Spam, and scallions and cook until heated through.
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Add broccoli, mushrooms, sugar snap peas, scallions, and half of the beef marinade.
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He ended up using scallions, red chiles, ground pork, and fermented bean paste.
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This is a frank topped with macaroni and cheese, bacon bites and scallions.
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Add in the scallions, egg yolks, and corn, mixing well to combine. 3.
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In a large bowl, toss the scallions with the cilantro and sesame oil.
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Season steak and scallions generously with salt and pepper and drizzle with oil.
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The egg is flecked with scallions, which adds an extra layer of spice.
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The eggplant is then pulped and mixed with the scallions and aforementioned spices.
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When it's hot, add tofu, garlic, scallions and half of the bean sprouts.
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Sliced almonds, feta cheese, thinly-sliced scallions, and sliced radishes, for garnish 1.
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In another bowl, stir together corn muffin mix, egg, scallions, and water. 3.
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Serve with the grilled cucumbers, pickled ramps and grilled scallions, and fresh radishes.
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I especially liked a flavor-packed casserole of chicken with ginger and scallions.
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This sweet crispy prawn from the Majestic Restaurant, served with scallions, was enormous.
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Or skip the scallions and eggs and serve it as a salad course.
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Another salad hit was the prasini of chopped romaine, scallions, feta and dill.
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Brush the top with oil and top with about two tablespoons of scallions.
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Finely slice the scallions and the onion, and toss into the bowl. 2.
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Add the soy sauce, scallions, ginger, and garlic and cook 83 minutes more.
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I'd put thick slices of zucchini and whole scallions on the grill, too.
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Also pickled jalapeños or better still peppadews, with chopped scallions across the top.
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Do give my recipe for crisp lamb with yogurt and scallions a shot.
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To make it, scallions and asparagus are roasted on the same sheet pan.
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The asparagus gets browned at the tips, and the scallions caramelize and crisp.
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Simply serve the noodles with grated daikon radish, sliced scallions, and grated wasabi.
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Add the tofu, scallions, and the remaining kimchi and simmer for 5 minutes.
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Serve the eggs on top of the griddle cakes and sprinkle with the scallions.
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Garnish with the scallions and crispy onions and grate the bottarga over the top.
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Serve with your favorite toppings, like sour cream, chopped scallions and shredded cheddar cheese.
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Add red onion, celery and scallions; cook, stirring occasionally, until softened, about 7 minutes.
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Transfer steak to a plate to rest and transfer scallions to a cutting board.
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Stir in corn, cream, scallions, Gruyère, garlic, pepper, nutmeg and remaining 1 teaspoon salt.
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Combine red and napa cabbages, radishes, jicama and scallions in a large bowl. 2.
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In a large bowl, toss the noodles with the dressing, sesame seeds, and scallions.
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Remove from oven; drizzle with barbecue sauce and blue cheese dressing; sprinkle with scallions.
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Stir together avocados, scallions, remaining salt and lime juice in a small bowl. 3.
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Throw in the scallions and cilantro and season again with salt and lime juice.
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Up next was braised heritage lamb with rice porridge, scallions, maduros, and shaved truffles.
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In summer, the squashes, scallions, leeks and herbs she uses come from farmers markets.
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He also mixed up some olive oil with pickled ginger (liquid too) and scallions.
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When soft, scoop flesh out of eggplant, and add garlic, ginger, gouchujang, and scallions.
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Add the ginger, garlic, and scallions and cook until fragrant, 3 to 4 minutes.
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I like it with Fritos, grated Cheddar, lots of scallions, thanks and sour cream.
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Then, the fish gets its buttery turn, accompanied by scallions that caramelize and sweeten.
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Do you have time this weekend to make crisp lamb with yogurt and scallions?
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Stir in the bacon, except for the reserved 1/4 cup, and the scallions.
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Medha: Before serving, final garnishes like soy sauce and scallions are added on top.
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So we dehydrate everything—our own shrimp, scallops, mushrooms, seaweed, rice, onions, and scallions.
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Make the dressing: Whisk together the scallions, zest, orange juice, ginger, garlic, and hot sauce.
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|
Combine chilled chickpea-liquid mixture, kimchi, scallions and remaining½ teaspoon salt in a medium bowl.
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Rub the eggplant with olive oil and throw them and the scallions on the grill.
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The plate comes out: fish floss, mushroom, egg, scallions, chicken, scallops, shrimp, and sea cucumber.
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To make the dressing, combine all remaining ingredients except scallions in a microwave-safe bowl.
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On the way home, I picked up some salmon, fennel, spinach, scallions, and a leek.
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Add the scallions, wine, ginger, soy sauce, and salt, and mix well until full incorporated.
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Casco Bay cod was well matched, but not overpowering, with chorizo, white beans and scallions.
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Add the carrot, scallions, garlic, and ¾ cup of the chipotle mezcal sauce and mix well.
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I quickly chopped up some scallions, parsley, capers and lemon zest to sprinkle over everything.
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Make the skewers: In a medium bowl, mix the chicken, panko, salt, scallions, and shiso.
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Parsley, dill, beet-pickled onions, scallions, sumac and smoked paprika follow for flavor and depth.
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In either case, the scallions practically melt into the stalks in a sweet, golden tangle.
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Remove the skillet from the heat and add fresh lump crab meat, cilantro, and scallions.
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For extra flavor, I also like to add scallions, garlic and chopped fresh green chiles.
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It lets scallions shine so much more than they would as a thinly sliced garnish.
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Or assayed this one for crisp, wok-fried lamb with cumin, scallions and red chiles?
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|
Try out the "hot fries" doused in Sriracha-infused ketchup and aioli, jalapeños, and scallions.
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For extra flavor, I also like to add scallions, garlic and chopped fresh green chiles.
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You could grill pork tenderloin with rosemary, serve it alongside mashed potato salad with scallions.
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Add the leeks, scallions, and onion and cook until soft and lightly golden, 8 minutes.
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Separate 4 large leaves, and top with chicken mixture, then sprinkle with sweet potatoes and scallions.
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Garnish with chopped scallions, if desired, and let stand for 10 to 15 minutes before serving.
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|
Add in the cilantro, sesame seeds, scallions, carrot, cucumber, and cabbage and toss well to combine.
|
|
Fish out the dried chiles and discard them, then stir in the lime juice and scallions.
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|
In a mixing bowl mix ground beef, scallions, cooked onions, American cheese, salt and pepper. 3.
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Place the coconut milk in a bowl or a blender along with the yuzu and scallions.
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|
Taste for seasoning and add some freshly ground black pepper, along with the sausage and scallions.
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Next comes the saffron, scallions, and clams, and then it's all topped it off with stock.
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|
Top with sliced scallions and some sesame seeds, and serve with steamed greens and some rice.
|
|
Try this wonderfully summery pasta dish, with a sauce made from puréed corn and sautéed scallions.
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|
The air coming through the open window smelled of gasoline, scallions, and the beginning of summer.
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|
The gnocchi mingles with fava beans, scallions, jade-green ramps, big meaty slices of porcini mushroom.
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Top with remaining scallions, a sprinkling of chopped peanuts, and a wedge of lime for squeezing.
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|
Stir in the grated cheese and cilantro and serve with avocadoes, scallions, queso, and hot sauce.
|
|
Heat the oven broiler and toss the scallions with the remaining oil on a baking sheet.
|
|
Chopped up with basil and scallions, they add sweetness and brightness to the buttery, meaty mix.
|
|
Top with miso, butter, scallions and furikake, and maybe some nuts if you want the protein.
|
|
Garnish with cilantro, holy basil, scallions, bean sprouts, fresh chiles de árbol, lemon and roasted ginger.
|
|
Speaking of scallions, I'm kind of into Melissa Clark's recipe for cheddar-scallion dip as well.
|
|
Because the potato salad is so delightfully soft, the scallions here provide the only textural contrast.
|
|
Try adding oregano, extra garlic and something in the onion family like scallions to the skillet.
|
|
Add the fideos and cook 1 to 2 minutes, then stir in the saffron and scallions.
|
|
Into the pot go scallions, ginger, star anise and turmeric, which infuse the meat with flavor.
|
|
For the show, I vaguely remember putting two slices of American cheese as topping and more scallions.
|
|
From Moll's fry station came crisp yucca latkes with avocado cream, a sprinkling of togarashi, and scallions.
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She then topped them with fresh chopped scallions, and said her family thought they were a hit.
|
|
Add chopped scallions, mustard, salt, pepper, garlic, gherkins, dill, pickle juice, and heavy cream to potato mixture.
|
|
Transfer the coleslaw to a serving platter and garnish with the remaining quinoa, ramen, almonds, and scallions.
|
|
Tosi proposes adding sake, scallions, ginger, mirin, garlic, chiles, or rice wine vinegar to your own marinade.
|
|
Top each bowl with a fried egg and garnish with more scallions and the roasted garlic flakes.
|
|
You can use green garlic anywhere you'd use scallions — in salads, compound butters or pesto-like sauces.
|
|
Add the parsley, cilantro, fenugreek, and scallions and cook for 20 minutes, stirring constantly, until fragrant. 3.
|
|
Sprinkle with scallions and serve with dollops of sour cream on top, or extra on the side.
|
|
Serve in the pan or wok, topped with a fried egg, sliced scallions, and the gochujang butter.
|
|
Make the scallion relish: In a medium bowl, toss the scallions with the salt, sugar, and bouillon.
|
|
Place the steak slices on a platter along with the scallions and sprinkle with the crispy onions.
|
|
To serve, whisk together the mayonnaise, lemon juice, garlic, scallions, salt, and pepper in a medium bowl.
|
|
Then stir in three thinly sliced scallions, if desired, and simmer over medium heat for 10 minutes.
|
|
Their refreshing acidity, delicacy and modest sweetness will meld well with the lightly spicy ginger and scallions.
|
|
Your chosen broth thins out a verdant purée of pumpkin seeds, cilantro, tomatillo, scallions and green peppers.
|
|
Recipe: Soy-Steamed Fish With Scallions and Pistachio Follow NYT Food on Facebook, Instagram, Twitter and Pinterest.
|
|
We follow chef Yoon onto the roof, where he picks onions, squash, cilantro, tomatoes, basil, and scallions.
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|
In "Season," he places charred cubes of roasted paneer in a bed of cauliflower, scallions and lentils.
|
|
You can't do better than pairing it with shiitakes and the combination of garlic, ginger and scallions.
|
|
On the island, farmers harvest the scallions, peppers and pimento berries that go into the Walkerswood seasonings.
|
|
Recipe: Mashed Potato Salad With Scallions and Herbs Follow NYT Food on Facebook, Instagram, Twitter and Pinterest.
|
|
She remembered standing at her kitchen counter, a month and a half before, chopping scallions for dinner.
|
|
Sheet-Pan Chicken With Potatoes, Scallions and Capers O.K., I've got it: Your new sheet-pan chicken.
|
|
For a similar crunchy fried appetizer, try scallion pancakes, delicious fried flat bread loaded with chopped scallions.
|
|
One is a more traditional synthesis of fresh tuna, ginger, scallions, onion, soy sauce, sesame, cilantro, and togarashi.
|
|
We can make out a carton of greens, a bunch of carrots, and what looks like some scallions.
|
|
Unwrap from the foil and garnish with the bronze fennel fronds, the remaining sliced scallions, and the radishes.
|
|
Add the onion, scallions, celery, and garlic and cook, stirring often, until the vegetables soften, about 5 minutes.
|
|
Add onion, scallions, celery, bell pepper and garlic, and cook 5 minutes longer until the vegetables have softened.
|
|
The tender lamb is loaded with cumin seasoning, with onions and scallions adding a perky brightness to taste.
|
|
Cook steak along with the rosemary and thyme until cooked to desired doneness and cook scallions until charred.
|
|
Set up a chili bar with chopped onions and tomatoes, shredded cheese, sour cream, sliced scallions and jalapeños.
|
|
A recent box included arugula, kale, bok choy, scallions and more, perfect for Warwick, who is a vegetarian.
|
|
Add 2/3 of the scallions, the chiles, cassia, ginger, and star anise and bring to a boil.
|
|
Turns out that very few people are interested in a fresh face with their hands full of scallions.
|
|
Available from April through June, green garlic looks like scallions with floppy, leafy tops and slender white stalks.
|
|
There re many dishes: fried eggs and scallions, baked tofu, Chinese lettuce, sweet potato, broccoli, red carrots, rice.
|
|
The signature salt ramen comes with cha siu pork, mushrooms, bamboo shoots, scallions, narutomaki, and a salted plum.
|
|
When the yolk gushes, it mingles with the tangy dressing as the fried scallions turn sweet and caramelized.
|
|
Another winner was the combination of crunchy shredded romaine hearts, diced scallions and dill in a shallot vinaigrette.
|
|
Nothing but steak, salt, and scallions, because sometimes, you just want to savor a big hunk of meat.
|
|
It's topped with a savory parsley-and-poppy-seed brown butter, and a generous sprinkle of sliced scallions.
|
|
Place half of the oil, the scallions, garlic, onion, and ginger in a blender and purée until smooth.
|
|
"They tried to get their jerk seasonings, the scallions or the thyme, the spices from Jamaica," he said.
|
|
One of his most popular specials is a plate of fiery gochujang ribs topped with scallions and peanuts.
|
|
Roast for 45 minutes, then pile on gingery spinach (sautéed in coconut oil), scallions and red-pepper flakes.
|
|
We've got Asian barbecue ribs that have been slicked with hoisin sauce and topped with cilantro and scallions.
|
|
Slowly whisk in heavy cream, milk, Kraft cheese packets, grated onion, scallions, and half of the grated fresh cheeses.
|
|
The massaman duck, a deboned breast and thigh, sautéed with pineapple, scallions, garlic, pepper and mixed vegetables, was tasteless.
|
|
Back in the kitchen, Ben washes and dries the herbs, then plucks the ends and roots off the scallions.
|
|
Serve in platter or large bowl and garnish with freshly sliced scallions, fried shallots, and the pickled fresno chiles.
|
|
Spread 2 teaspoons lard into an even layer on the surface and sprinkle with 33/3 of the scallions.
|
|
Smear mayonnaise on the insides of the baguette and top with watercress, fried tomatoes, steak, foie gras, and scallions.
|
|
Add garlic and cut scallions to the bowl, then the chicken halves, plus the backbone, skin side down. 3.
|
|
For lunch I pack a salad with greens, scallions, carrots, broccoli, and cherry tomatoes, all from our CSA share.
|
|
I buy bananas, scallions, shallots, red bell peppers, shiitake mushrooms, snap peas, rice noodles, popcorn, chicken sausage, and eggs.
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|
Allow that to mingle and marry, then serve it over rice with chopped scallions and a dollop of yogurt.
|
|
A salad of romaine, dill, scallions, feta and lemon juice needed more olive oil and less acidic lemon juice.
|
|
For ginger and scallions to infiltrate the dreams from which you will wake in the only home you know.
|
|
Sydney: The bowl is finished with char siu pork, bean sprouts, scallions, bamboo shoots, an egg, and sesame seeds.
|
|
Soba noodle salad put a dainty chop of napa cabbage scallions, carrots and peanuts under a sesame ponzu vinaigrette.
|
|
Make the dipping sauce: Combine the vinegars, pepper, salt, and scallions in a bowl and cover with plastic wrap.
|
|
Mix well until the mixture turns into a paste, then add the radish and scallions, stirring to combine. 4.
|
|
It tasted not so much like ass meat as spicy Uyghur beef with scallions, diced celery, and chili peppers.
|
|
In a small bowl, mix the ginger with its juice, the scallions, the remaining olive oil, and salt. 5.
|
|
Those stems are sautéed along with the white bulbs from either ramps, if you can get them, or scallions.
|
|
I picked up a block of glutinous rice cake slathered in chili, scallions and hot oil for 8 yuan.
|
|
Think tomato and ricotta (above); herby pastas with mint and basil; or peak-season corn and sweet sautéed scallions.
|
|
At Marjie's, rich, charred ribbons of cabbage are brightened with cilantro and scallions and sprinkled with toasted sesame seeds.
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|
Set aside to cool for 10 minutes, then sprinkle the crispy chicken skin and the scallions over the top.
|
|
Recipe of the day: Leave the measuring spoons aside for a simple roast fish with ginger, scallions and soy.
|
|
Roasted Fish With Ginger, Scallions and Soy The flavors here are weeknight lightning, and the method couldn't be easier.
|
|
Add the tomatoes, garlic, scallions, and ginger and cook until the vegetables are slightly soft, about 2 minutes. 3.
|
|
I took some pork belly, topped it with hoisin sauce, scallions, and cucumbers, and put it inside some steamed bread.
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|
Onion and Garlic: These common cooking ingredients, along with scallions, leeks, chives and shallots, are toxic to cats and dogs.
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|
In a medium pot over medium-high heat, sauté garlic and white parts of scallions in butter until slightly tender.
|
|
His sauce is chili oil, Sichuan peppercorn, ground peanuts, soy sauce, chinkiang vinegar, tahini, garlic, scallions, cilantro, sugar (amounts unknown).
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|
Serve with your favorite toppings, like chopped tomatoes, cilantro, scallions, salsa and light sour cream or nonfat plain Greek yogurt.
|
|
Heart Healthy & Hearty Turkey Chili Top this turkey chili with a dollop of greek yogurt and some sliced scallions. 2.
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|
Top your bowl off with whatever you have in your fridge: kimchi, scallions, corn, pea shoots, a poached egg—whatever.
|
|
It features a generous amount of chopped capers (use the flavorful salt-packed kind if you can), scallions and parsley.
|
|
The plov , or pilaf, flecked with carrot, chickpeas, scallions, and fatty scraps of lamb, was a cousin of fried rice.
|
|
In a 10-inch skillet or ovenproof pan, sauté three-quarters of the scallions in a drizzle of olive oil.
|
|
Finish them off on the grill, sprinkle them with scallions, and give yourself a high five for your meat mastery.
|
|
Wednesday nights are good for chicken thighs — I like Alison Roman's recipe for garlicky chicken thighs with scallions and lime.
|
|
They are fried in a shallow pan, then steamed, and finished off with a smattering of scallions and sesame seeds.
|
|
Lemony whipped feta with charred scallions is a reader favorite (drizzle it with honey before serving for salty-sweet perfection).
|
|
Then you'll want to carefully layer ribbons of steak, followed by the grilled scallions and little nubs of foie gras.
|
|
Return the sausages, mushrooms, and Brussels sprouts to the wok along with the soy sauce, salted soy beans, and scallions.
|
|
Ingeniously, she tops each serving with a salad's worth of mint and scallions, a mixture that is bright and bracing.
|
|
Chickpea Salad With Fresh Herbs and Scallions Canned beans and chickpeas are another summer culinary hero worth taking advantage of.
|
|
Slice the duck breasts thickly against the grain and serve, maybe with a scattering of sliced scallions across the top.
|
|
Caviar-topped potato chips is the appetizer to beat, though Alison Roman's labneh dip with sizzled scallions is delicious, too.
|
|
It's a popular dinner spot, with plenty of seasonal dishes like a spring asparagus salad with spinach, radish and scallions.
|
|
Now it is barramundi, precisely cooked and resting in a rusty mash of chile oil, fermented soybeans and chopped scallions.
|
|
Schatzker also advised using onions and other plants from the same family, like garlic, leeks, scallions, and shallots, for flavor.
|
|
Little chilled blocks of tofu will be covered with scallions and chopped peanuts turned the color of bricks by chile oil.
|
|
He settles on a six-herb selection of sage, Thai basil, scallions, red clover blossoms, and sweet-smelling pineapple sage flowers.
|
|
Seasonings: The cubes of fish are mixed with scallions, sesame seeds and flakes of pink sea salt to enhance the flavor.
|
|
Unlike European variations, mutura boasts a heady cocktail of seasonings: ginger, garlic, scallions, cilantro, and fistfuls of lethal piri-piri chilies.
|
|
Stir in the scallions and onion (the heat of the meat is enough to cook them even with fire off). 4.
|
|
Servings: 22Prep: 23 minutesTotal: 22 minutes 22 scallions, thinly sliced23 (8-inch) flour tortillas6 tablespoons vegetable oilhot sauce, to serve 1.
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We used diced rotisserie chicken, sriracha, scallions, and a hard-boiled egg (you can pick one up at the salad counter).
|
|
They also ordered egg drop soup with sweet corn, sliced chicken, white pepper, and minced scallions, as tons of Nigiri sushi.
|
|
Koreans will even get spicy kimchi — the nation's famous dish of fermented cabbage, scallions and assorted vegetables — shipped directly from home.
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It's the M.O. of some cold appetizers, too: A dish called mouth watering chicken is served with bamboo shoots and scallions.
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Transfer to the bowl with the cornbread along with the bacon, clams, parsley, and scallions and toss well to combine. 5.
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But spicy avocado dip punched the lights out of a delicately flaky Chinese scallion pancake with basil in place of scallions.
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I'm really into Alison Roman's awesome new recipe for seared steak on a leafy greens salsa verde (above), with charred scallions.
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Melissa Clark has a terrific new recipe up on our site and apps, for hake with asparagus, scallions and aioli (above).
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Using garlic, ginger and scallions and salting properly sound pedestrian, but I did not think about them before using box services.
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And the pork belly is marinated in a magical sauce made with five-spice powder, hoisin, sesame oil, garlic, and scallions.
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The crabmeat pork rind chipper has a base of pork rinds topped with cheese sauce, crab meat, Old Bay seasoning and scallions.
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Put the garlic purée, chili powder, diced scallions, celery, and chive flowers all on top of the noodles in a little mound.
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Spread the scallions out into an even layer on a baking sheet and roast until golden, about 15 to 20 minutes. 2.
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Pasta With Green Puttanesca This recipe is fast, green, salty and briny, packed as it is with spinach, garlic, capers and scallions.
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From there, it can be layered with classic Filipino flavors: calamansi, fish sauce, scallions, crispy garlic chips, slices of hard-boiled eggs.
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The egg, darkened and meaty from stewing in soy paste, ketchup, scallions, garlic and ginger, would be welcome at any meal, anywhere.
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I make some bacon carbonara, roasted sun dried tomatoes and asparagus, yu xiang eggplant, and steamed egg whites with scallions and crab.
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And there is luncheon chicken salad, chunky and complicated with things like slivered almonds or minced pineapple or mango chutney or scallions.
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This recipe, pasta with tuna, anchovies and capers, showered with lots of green herbs and scallions, is one of my family's favorites.
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But jarred pickled peppers are great, too, as are sliced scallions and a nice, fat, optional dollop of sour cream or yogurt.
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The tilapia's skin is a deep, woodsy brown and covered in cilantro leaves, sliced garlic, scallions and little arcs of red onion.
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Each steamer basket arrives with a bowl of unflavored split-rice porridge, a monochromatic sea of comfort adorned with thinly sliced scallions.
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There is almost as much ground pork inside them as outside in the broth, which is thick with garlic and chopped scallions.
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You can shave it paper thin and dress it with hot chili oil and scallions and snow peas and toasted sesame seeds.
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The other dish is, humbly enough, a plate of soupless pho noodles stir-fried with springy mushrooms, bitter greens and chopped scallions.
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Pair it with some scallions, cucumbers, and hoisin sauce, and wrap it in a pancake for the traditional Peking duck dining experience.
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Top them off with scallions, cilantro, and creamy queso fresco, and you've got yourself a dish that's where patatas bravas meet nachos.
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The Allium species of plant (onions, garlic, scallions) can damage a pet's red blood cells, which may cause anemia and organ failure. 2.
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I get one bundle each of kale and scallions, some oyster mushrooms, diced tomatoes, dried garbanzos, black beans, cannellini beans, and red lentils.
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Then I go home, shower, and whip up my remaining eggs with scallions, tomatoes, and sliced avo for my breakfast-for-dinner situation.
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Add the scallions and butter and continue cooking until an instant-read thermometer inserted into the pork registers 140°F, about 25 minutes.
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On the Seder plate, parsley, celery and scallions represent nature's regeneration; however, they are dipped into salt water, signifying the tears of oppression.
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Then mix the chicken with a few handfuls of baby arugula, a large handful of sliced scallions and a lot of chopped cilantro.
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Add in half of each of the cheeses, the hot sauce, pepper, salt, scallions, garlic, and artichoke hearts and mix until well combined.
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Bonus points for topping it all off with drops of your favorite hot sauce, some chopped scallions, and a sprinkle of sesame seeds.
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The one I would not miss is hiyayakko, a simple dish of cold silken tofu under grated fresh ginger, scallions, and bonito flakes.
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His dumplings are loaded with ground beef, loosely packed and tinged with nothing more than scallions, salt and a drop of soy sauce.
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And, just to set the record straight, I've added another member of the allium clan to the pan: scallions, also called green onions.
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And finally, to head into the weekend in style: Kay Chun's new recipe for sheet-pan chicken with crisp potatoes, scallions and capers.
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Simmered Kabocha Squash With Scallions I love squash and am always in search of ideas for cooking it that make sense after work.
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Our XO sauce is made with shrimp that we dehydrate, and we reconstitute them by frying them with ginger, garlic, scallions and chili.
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Pour the broth over the noodles and vegetables, and finish each bowl with lemon zest, scallions and a soft-boiled egg cut in half.
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I pick up scallions, cilantro, salad, salmon, tofu, ground pork, edamame, sesame oil, bananas, carrots, an avocado, and a six-pack of beer ($2129).
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The menu at Risbo is built around a list of rotisserie-cooked meats, poultry, and fish, including whole branzino, blanketed in scallions and cilantro.
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The winner featured tender medallions of sautéed pork tenderloin in a lemon-egg-dill sauce dotted with scallions, shallots and cubes of artichoke heart.
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A knockout bayou swordfish, snowy white and topped with a crawfish hollandaise, was set over dirty rice with andouille sausage, smoked chicken and scallions.
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Add the toasted pita, little gem lettuce, tomatoes, cucumber, parsley, mint, scallions and feta to the bowl with the dressing and toss to combine.
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The rice comes threaded with half-scrambled eggs and tastes cleanly of scallions, salt and white pepper, which brings an invisible, low-key heat.
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Texas-style meat chili (no beans) comes on a chili cheese dog, a chili cheeseburger and chili cheese fries, all finished with chopped scallions.
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Salmon in Parsley Sauce Fish loves a salty, zingy, herby sauce, and this one — with lemons, scallions and capers — is very easy to make.
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Then corn's friends can be invited over: ingredients like lime, mint, pancetta, scallions and shrimp that set off its sweet flavor without overwhelming it.
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For that, I like Alison Roman's recipe for garlicky chicken thighs with scallions and lime, with steamed rice and maybe some stir-fried cabbage.
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I cooked out the scallions' moisture to condense their flavor but also to soften it, browning them to bring out their mild, herbal sweetness.
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Servings: 2Prep time: 33 minutesTotal time: 30 minutes 1/3 cup finely chopped cilantro3 scallions, thinly sliced2 large brown eggscrispy onions, to serve 1.
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There's a well-known Japanese dish of tofu drizzled with soy sauce or ponzu and sprinkled with scallions, ginger and shaved bonito, eaten cold.
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If so, among many other ideas, I hope you'll consider making Melissa Clark's new recipe for a mashed potato salad, with scallions and herbs.
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For the upcoming week, we buy zucchini, pimientos de Padron, eggplant, scallions, honeynut squash, carrots, fresh eggs, ground beef, cranberry beans, herbs, potatoes, and apples.
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Then I add back in my cooked lamb and season it with lashings of sea salt and pepper, and add some scallions or spring onions.
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The season for scapes is short — just a few weeks in June — so if you can't find them you can substitute scallions or baby leeks.
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Remove the cooked wings from the grill and toss them in a clean bowl with the remaining Tabasco Sauce and the scallions until evenly coated.
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Transfer to a large saucepan along with the rice wine, soy sauce, rock sugar, Pixian doubanjiang, garlic, beef shanks, scallions, ginger, and 25 cups water.
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It is usually an opaque cream color and can be served warm or cool with toppings that range from sliced scallions to whole tempura shrimp.
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Instead, we had a light snack of sliced, soy sauced pork stomach and cold chicken, dipped in a classic paste of smashed ginger and scallions.
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Season with salt and pepper, then add reserved shredded chicken, the toasted almonds, the cabbage, cucumbers, cilantro, sesame seeds, and scallions and toss to coat.
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Simply heat coconut oil and curry powder in a pan; throw in aromatic garlic, scallions, and ginger; and simmer with the chopped veggies until tender.
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Stir in the ackee and scallions and cook until heated through, stirring gently so as to not break up the ackee, about 5 minutes more.
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Just add water, but consider bolstering the soup with chopped scallions, chunks of tofu, boiled egg, mushrooms, slivers of pork or chicken, and other ingredients.
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We're talking bacon, scallions, and two kinds of cheese, smothered with sour cream if you so dare, and best enjoyed with a six-pack, naturally.
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Chop up a couple of scallions, a big handful of cilantro, some mint leaves and a green chile (whatever heat level you like works fine).
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Any leftover cooked rice (make a lot!), along with extra uncooked ginger, garlic and scallions, can be put to work in the fried rice below.
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It is exceptional when filled with greens: spinach, scallions, and dill and cilantro, two fresh herbs that turn up again and again in Azerbaijani cooking.
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The bowl arrives crowded and green from sun-steeped cilantro and long clips of scallions and Chinese chives, the blades juicy, with a garlic sting.
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In my kitchen, I'm currently growing basil and scallions, and I'm experimenting with propagating succulents and other types of nonedible house plants with the planter.
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Ms. Park and Ms. Liang both ate the chicken rice, a combination of braised chicken thighs, basmati rice, Parmesan, tomatoes, scallions, rosemary and lemon ($14).
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Cover the skillet and cook, shaking the pan and stirring occasionally, until the scallions and asparagus are soft and moist, 7 or 8 minutes more. 4.
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He hoisted himself onto the counter and, as the scent of ginger, scallions, and black beans rose around us, regaled me with tales of his day.
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I reheat leftovers (homemade pizza with bacon jam, mashed potatoes, and scallions from last night), and then make coffee and a yogurt parfait for the morning.
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In a separate pan, heat black beans and add 3 tablespoons of the blackened salsa, the garlic, the chili powder, and half of the scallions. 4.
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His cooking is precise and beautiful; he serves his poached cod with charred scallions and mushroom broth, with chanterelles, below dots of laboriously made herb oil.
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I said that the Broccoli and Scallions With Thai-Style Vinaigrette was vegetarian, when in fact it contains fish sauce, which makes the dish merely pescatarian.
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Here's how it went down: First, Stone seasoned and seared a lovely chunk of flatiron steak in a grill pan, followed by a handful of scallions.
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The sleeper hit is the rich candele, sweet with carrots, charred scallions, Fresno chilies, pancetta, and yogurt, the perfectly al-dente scrolls pulling it all together.
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It's an excellent show for the ten-seat counter, along which piles of food provide a barrier of sorts—peak strawberries, figs, giant scallions, crab legs.
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Add the tomatoes, shiso leaves, Swiss chard, and scallions and cook until the leaves are wilted and the tomatoes just begin to burst, 3 minutes more.
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A little ginger, garlic and sesame complete the seasoning for this quick-cooking and easy but very impressive dinner, festooned with scallions and sprigs of cilantro.
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Roasted Salmon and Brussels Sprouts With Citrus-Soy Sauce I love the flavors that spring up in this sheet-pan dinner: scallions, jalapeño, lemon, soy sauce.
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Cooked along with balsamic vinegar, garlic and scallions, they turn both savory and sweet, their juices condensing in their brief stint in a very hot oven.
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It's a grand round, cut into jagged angles, with a near-orange crust, lacy and charred in the right places, and scallions like tendrils peeking through.
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This recipe, which packs a delicious, aromatic flavor from lots of ginger and scallions, is a pretty epic way to kick off your dumpling-making career.
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Mix cooked pasta with cheese sauce, pork, scallions, eggs and pepper jack cheese and scoop into muffin pans that have been sprayed with non-stick cooking spray.
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I get tofu, apples, sweet chili sauce, yogurt, honey, scallions, and three colorful bell peppers (they're on sale for a dollar a pop.) $27.53 10:30 a.m.
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I made a salad with lettuce, radicchio, endive, fennel, radish, scallions, tomato, avocado, black beans, frozen corn, shredded cheddar cheese, and chicken breast, slathered in Cindy's ranch.
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While you're out, head to your local Asian market and pick up some gua bao (those hamburger-like frozen Chinese buns), along with some scallions and cilantro.
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Cloudy with boiled rice, the dish is speckled with chopped scallions and fried garlic chips, slivers of chicken within, and topped with a half-moon of lemon.
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The toppings are rich: braised spare ribs and unctuous squiggles of chicharrón, along with a splatter painting of black sesame seeds, chopped scallions, sriracha and pickled jalapeño.
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Then, to make it hearty enough for a meal, I use the pancetta fat to fry scallions and eggs, which I slide on top of the greens.
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My potato hash now recalls the potato skins you can get in cheery sports bars, scattered with chopped scallions that offer astringency against the sweet and salt.
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The result is spectacular — and more intricate than the plastic-sealed sandwich that inspired it — the soft chopped egg brightened with rice wine vinegar, mustard and scallions.
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Everyone at the table can choose how to top it, with chiles for heat seekers, chopped nuts for crunch, and scallions and herbs for a fresh finish.
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It now comes with a quirky range of toppings, complementing the standard ingredients of eggs, scallions, cilantro, chili and sweet sauce and a deep-fried dough wafer.
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A shower of chopped scallions is his recommended finishing touch for the dressing: Crave Fishbar, 945 Second Avenue (51st Street), 428 Amsterdam Avenue (West 81st Street), cravefishbar.com.
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When doctored up with add-ons (ginger paste, Sriracha, fresh garlic, scallions, a dab of soy sauce and an egg yolk), the resulting concoctions were pretty good.
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It's an autumn to early-winter dish beloved among people in the region, simply steamed and served with a minimal sauce of rice vinegar, ginger, and scallions.
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At Sunji Restaurant (孫记饭店) in Zhujiajiao, the slithery creature is served with cooked pieces of garlic and a bit of scallions for a kick.
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I eat my sandwich, which is a Skinnytaste recipe of a sliced-up hard boiled egg, tomatoes, and scallions along with blackberries, Stacy's pita chips, and a seltzer.
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There are few garnishes as rewarding as French fries, especially when they're sitting atop a bed of stir-fried tenderloin, veal-stock-drowned veggies, scallions, and pepper sauce.
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If you add the lime juice and scallions just before you use it, the jam keeps in an airtight container in the fridge for up to 1 week.
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In the same pot that you fry the pieces of chicken, leave the chicken and add the thyme, scallions, garlic, carrots, tomatoes, and 220 cup of water. 23.
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Marinate the chicken: In a medium bowl, mix the chicken thighs with the Shaoxing, 3 tablespoons of the canola oil, the sugar, scallions, ginger, and plenty of salt.
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We're in love with Melissa Clark's recipe for green garlic tabbouleh, which you could make with scallions if you can't find the new-season stuff at the market.
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We dump green tomatoes, black radishes, beets and their greens, the world's first Williamsburg freak carrot, green onions, kolhrabi, green scallions, herbs, and some chilies on the table.
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The world of things that can be kimchi'd is vast and exciting—try scallions, peaches, mushrooms, mango… literally anything, just go for it with this kimchi base paste.
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Add a lime-scented bowl of coconut rice, some pickled peppers and sliced scallions, and you have an outstanding weeknight dinner, the kind you can knock out fast.
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Fish might come wrapped in foil and parchment, to be undressed at your table, revealing a loose sheath of chiles and scallions, then gently slashed with a spoon.
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The sauce that coated them was swimming with scallions and a few lengths of dried chile, but it drew its energy from the tension between sweet and sour.
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They work, and not only for company: Labne with sizzled scallions, squash scattered with spiced pistachios or pasta with chorizo bread crumbs and broccoli rabe could appear anytime.
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This week, I have a brand-new asparagus recipe that I'm pretty excited about: a salad of the roasted stalks along with roasted scallions, whole grains and pecorino.
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Serve on toasted hamburger buns or English muffins, maybe with a mayonnaise cut through with chile-garlic paste, and definitely with a lot of sliced scallions and cilantro.
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The pan juices, defatted and reduced slightly, are delicious spooned on top of the ribs, along with steamed rice and an abundance of fresh herbs: cilantro, mint, scallions, basil.
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I use the last of my cilantro and some wilting parsley to make a whipped cream cheese spread with scallions and some lemon juice (recipe courtesy of Budget Bytes).
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I marinate the chicken thighs in sugar, garlic, ginger, scallions, gochujang, soy sauce, and sesame oil, and then simmer them in a pan with water until the sauce thickens.
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Sprinkle the olives in a band around the perimeter of the guacamole, then a band of the tomatoes, and finish with the scallions to create a bulls-eye effect.
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Next, combine the soy sauce, scallions, garlic, thyme, pimento berries, ginger, and cinnamon powder in the jar of a blender and puree until it forms a paste-like marinade.
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For those mornings, there are these croquettes—perfectly crispy; seasoned with scallions, mustard, garlic, and pickle juice (secret ingredient); and extra creamy, thanks to a splash of heavy cream.
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Sin smashes a knob of peeled ginger and a bunch of scallions using the side of his large cleaver, and then minces them finely while adding a little salt.
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"These are awesome with, say, a piece of fish," she said as she retrieved them from their marinade of orange, ginger, garlic, honey, soy sauce, scallions, and rice vinegar.
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Whether negimaki was invented at Nippon or simply made its first United States appearance there, it's hard to see why tough beef wrapped around undercooked scallions captured America's imagination.
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Cumin-Lime Shrimp With Ginger Serve these juicy, saucy shrimp over a big bowl of rice with steamed or sautéed spinach, and shower it all with cilantro and scallions.
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Home cooks could go to town and add mussels, shrimp, slices of chicken, egg halves that are not quite hard-cooked, and greens like scallions, bok choy and seaweed.
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So, for instance, chicken teriyaki, which you can serve over rice with some slivered scallions, with steamed broccoli on the side or mixed into the sauce with the chicken.
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This particular pasta is dressed with cooked fresh green peas (snow, sugar-snap and garden), scallions, sage, parsley, mint and lemon, some crumbled ricotta salata and a little pancetta.
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Temaki is the specialty, seasoned rice under a sushi-like topping, such as chopped yellowtail and scallions; each bundle is held together with a green-black square of nori.
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Blazing hot oil, the funk of coiled pink-brown organ meat, an acidic bouquet of crushed peppercorns, star anise, and scallions all wafted together, promising to numb our mouths.
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She simply squeezes a whole lemon over top of everything, and adds in some thinly sliced scallions for color, and lets the bowl sit while she finishes the curry.
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Broccoli and Scallions With Thai-Style Vinaigrette Salad dressings are a kind of sauce, of course, and this one is inspired by prik nam pla, the Thai dipping sauce.
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On the grocery list: dates, baked tofu, fried tofu, scallions, carrots, dumpling wrappers, bean thread noodles, spring roll wrappers, napa, water chestnuts, spray oil, dried mushrooms, fresh spinach, and kombu.
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This soup is loaded with Chinese cinnamon, star anise pods, fresh ginger, and scallions, but,according to Charles, what really sets a pho apart is lots and lots of bones.
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So stock up on scallions, ginger, and Sichuan peppercorns and get to cooking some of MUNCHIES' best Chinese food dishes; these complex yet comforting recipes hit all the right marks.
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This soup is loaded with Chinese cinnamon, star anise pods, fresh ginger, and scallions, but, according to Charles, what really sets a pho apart is lots and lots of bones.
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The slightly bitter greens are complemented by the saltiness of the tinned seafood (buy premium here, not Bumble Bee), along with some sliced scallions and a hit of sherry vinegar.
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First, you cut scallions and ginger into fine julienne, then stir up a little mixture of soy sauce and sesame oil, spiked with Shaoxing wine and a pinch of sugar.
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Recipes: Linguine With Melted Onions and Cream | Simmered Kabocha Squash With Scallions | Pecan Crunch Cream Cheese Poundcake Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest.
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Harmful organisms now show up in foods that were not considered a problem years ago, like raspberries, cantaloupe, ice cream, salami, scallions, parsley, apple cider and even toasted oat cereal.
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Tomorrow's for hot dogs, for beers so cold they're flecked with ice, for micheladas, banana pudding, gochujang barbecue ribs with peanuts and scallions, cola-marinated fried chicken, spinach-artichoke dip.
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This could be a great weekend for crispy lamb with cumin, scallions and red chiles, for the Vietnamese noodle soup known as pho bo, or a Japanese-style beef stew.
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We get a bunch of seemingly random stuff that will come together into several different dishes, including chorizo, tofu, lamb, peanut butter, sambal oelek, corn, mint, scallions, and of course, lettuce.
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Another person also brought tang yuan to make, so we have an abundance of dessert — but we don't have any vegetables to eat except for the scallions in the scallion pancakes!
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Broil in preheated oven until scallions are tender and lightly charred in spots and corn is charred but still has bite, about 15 minutes, tossing once or twice during cooking. 4.
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Drain ravioli well and drop into pan with scallions and butter and toss over medium heat until coated, then remove from heat and grate the pecorino over, tossing well to mix.
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Kendall has on a tiny yellow bikini while watching Kris chop what looks like black olives along with a variety of other ingredients, like lemons, avocados, sour cream, tomatoes and scallions.
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Make the filling: Combine the scallions, onion, thyme, paprika, garlic powder, onion powder, all spice, garlic, peppers, and ginger in the bowl of a food processor and purée until minced. 230.
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For more flavor and texture, I added scallions and frozen roasted corn, but you should feel free to add your choice of enhancements, including finely chopped bacon, cranberries and/or cheese.
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Here are lamb kebabs bathed in a spicy-cool Asian marinade and threaded on skewers with whole scallions placed crosswise so all can be seared together, emerging lightly charred and smoky.
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She douses a mapo chili dog with crispy shallots and scallions, and creates something of an Asian poutine with waffle fries in cheese curds with pho gravy, short ribs and chiles.
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But so would these barbecue ribs with peanuts and scallions that Jane Black adapted from the ones the chef Joseph Lenn once served at his J.C. Holdway restaurant in Knoxville, Tenn.
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Mix in two-thirds cup water, then fold in 10 ounces of fresh or frozen corn kernels (almost two cups), two scallions, minced, and a finely chopped Fresno or jalapeño chile.
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You'll add ginger, garlic, soy sauce, scallions, sesame oil and hot red pepper and let the flavors meld: The longer it rests in the fridge, the more aromatic the mixture becomes.
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Mess up the secret sauce — generally some combination of sweet sauce and bean paste — and it could overpower the crepe, dominating the chili, humbling the cilantro, running roughshod over the scallions.
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Hungry City 220 Photos View Slide Show ' In the Chinese blockbuster comedy "Jian Bing Man," a street vendor turned caped crusader wields ingredients as weapons: raw eggs, a fistful of scallions.
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They are round buns (a little bit thicker than the xiaolong because yeast is added) stuffed with pork, pan-fried, and decorated with sesame seeds and a bit of chopped scallions.
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The calamari was not the usual platter of lonely rings, but a big bowl of them, mixed up with scallions, bell pepper slices, radicchio and a creamy, sweet-hot lemon harissa sauce.
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But when Marcus shows up at the door with an offering of kimchi stew, Sasha is welcomed into the Kim family, where she watches Marcus's mom cut scallions with scissors while cooking.
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Before I got to eat them, I had a job to do, mashing sesame seeds with a birch pestle and stirring them together into a soy dipping sauce with scallions and ginger.
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In some bites, you taste only the brawniness of the bird; in others, there's more complexity, with the tangy sauce, crisp chicken and a garnish of raw scallions together on your tongue.
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The hot pot gleams with a topcoat of chile oil that's such a deep red it nearly camouflages a handful of dried chiles lurking under a canopy of chopped cilantro and scallions.
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Jianbing, a street-food crepe from northern China made with eggs, chili and sweet sauce, cilantro, scallions and a crunchy deep-fried dough wafer, is Beijing's latest culinary flexing of soft power.
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I added back some fresh scallions to give two layers of their flavor, but you can certainly skip that part if you prefer it to just be a mellow, undulating bass line.
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Marinate the chicken: Place the shio koji, mirin, soy sauce, five spice, ground ginger, sesame oil, white pepper, garlic, scallions, and ginger in the bowl of a food processor and purée until smooth.
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Combine butter, cloves, allspice, black pepper, scallions, shallots, 4 garlic cloves, 1 tablespoon thyme leaves and ½ tablespoon salt in a food processor; process until a chunky compound butter forms, about 303 seconds. 2.
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The next day, in a blender, small food processor, or mortar, combine the ginger, scallions, and 27 tablespoons of water and purée (or mash with pestle) until the mixture becomes a paste. 22017.
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Pajeon, a patchwork pancake of scallions, shrimp, octopus and squid, is more traditional, although she has tinkered with the batter, sifting together different flours (she won't say which) for a thicker, fluffier finish.
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I would happily top the stir-fried bok choy and rice with spicy carrot dumplings, which are filled with a mix of steamed carrots, jalapeño, scallions, garlic, lime juice, cilantro and roasted peanuts.
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With domestic farmed caviar, spooned between two thin pieces of white toast, with boiled egg and crème fraîche and chopped scallions in there, too, for an affordable, but luscious and haute, lowbrow sandwich.
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Several stodgy versions later, I happily settled on a white cornbread batter into which I folded grated carrots, scallions, South Asian aromatics (cumin, mustard seeds, turmeric and cayenne) and crumbled feta cheese. Success.
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The manchow soup, long a Chinese-Indian staple, is a soy-garlic stew, rich in scallions and chicken and heaped with crispy dry noodles, which seems designed to buttress diners against wintry weather.
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ARKANSAS: The pork belly fries from Saiwok Vietnamese Street Food in Rogers, Arkansas truly can't be beaten: They're crinkle-cut and covered in crispy pork belly, scallions, a fried egg, and mozzarella cheese.
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Acheson's burger, which will only be on the menu during his two-week residency, boasts a cremini mushroom and lamb patty with charred scallions, Boursin cheese, pickles and tomato on a hearty potato roll.
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Ramen master Richie Nakano, formerly of San Francisco's Hapa Ramen, showed us how to make this handsome bowl of goodness, complete with corn, pea shoots, chilies, scallions, chard, kimchi, and a soy-sesame vinaigrette.
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To answer your question, Kylie, below you'll find our (5-minute!) recipe with our favorite add-ins: chicken, scallions, a hard or soft-boiled egg, and a drizzle each of sriracha and sesame oil.
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You'd then add everything else into it: scallions, ginger, preserved and pickled vegetables, salted mustard greens, dried fish, and dried pork floss, which we call "sung" and which has an almost carpet-like texture.
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After being browned in a skillet and cooled on a baking sheet, the eggplant should be stirred back into the tomato mixture, in Step 3, with the chickpeas, scallions, mint and water, and simmered.
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Julia scored an incredible recipe from Katie Workman a while back that is really a dream meal for families looking for a diversion from the regular rotation: sautéed corn with greens, bacon and scallions.
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If you make it and like to share these kinds of things on social media, be sure to take a picture of the asparagus and scallions before you roast them as well as after.
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Not all the dishes succeed as fusion, or even aim for it: escargots with breadcrumbs are overwhelmed by shiso, and the okonomiyaki , a densely packed pancake, is presented straightforwardly, with cauliflower, scallions, and hazelnuts.
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Tossed in beef shank ragù, seasoned with fermented black beans, shiny with bone marrow, dressed with fried shallots, scallions and warm batons of celery, it managed to taste Chinese and Italian at the same time.
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The entree glides to the table with glossy pea leaves punched up with bronzed garlic and two lively dips, one green with scallions and potent with fresh ginger, the other red and racy with chiles.
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I use sesame oil, cream, and Sriracha in the broth and then add mushrooms, scallions, corn, spinach, hot dogs (I know, but it's honestly the best protein for the soup), and kimchi to the noodles.
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At Win Son Bakery, soy milk is made fresh daily and can be ordered sweetened or as a sort of savory soup, poured over white soy, dashi, scallions, salted radish, chili oil, and black vinegar.
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A raw bar with oysters, lobsters and other shellfish is a good option, and so are the Greek starters like the spanakopita, a savory phyllo dough pastry stuffed with spinach, leeks, scallions, dill and feta.
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Another dish, of fried rice mingled with shreds of crispy pork jowl confit, egg, scallions and oyster mushrooms (a common Chinese combination), was rich and savory, with a nice textural play of tenderness and snap.
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These ribs from Billy Durney of Brooklyn's Hometown Bar-B-Que start with a killer marinade of lime juice, sugar, salt, thyme, scallions, hot peppers, and a dash of rum for that island flavor, mon.
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Jade's grown-up tweak to her mother's recipe is to add a leafy thatch of cilantro to the raw scallions on top of the chicken, which wilt when they are hit with the steaming sauce.
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Make a sauce in a small bowl: a few tablespoons of soy sauce to each one of rice wine or sherry, and a heap of minced or grated ginger, and plenty of thinly sliced scallions.
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If you need more flavor, there are condiments: another version of the sweetened soy sauce (thinner and made with less sugar) and an otherworldly mince of ginger and sweet scallions tempered with lots of oil.
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Oneyada's is just about perfect: creamy coconut curry with a warming spice kick, chewy egg noodles, hunks of on-the-bone chicken pieces, fistfuls of chopped scallions and cilantro and red onion and fried shallots.
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The elder woman "loved to use fresh ginger, hot pepper, black beans, black pepper, garlic, scallions, vinegar and good white wine as flavor builders," Mr. Chung wrote in "Henry Chung's Hunan Style Chinese Cookbook" (1978).
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The chicken is marinated in a simple mixture of corn starch, egg whites, and soybean oil, to keep the outside golden brown but the inside juicy when you pan-fry it with garlic and scallions.
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Add the remaining marinade, perhaps with a splash of water to thin it, to make a sauce, let it heat through, then garnish it all with sliced scallions and a two-fingered pinch of sesame seeds.
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He garnishes the bowl with the crunchy mugwort leaves, the perfectly thin spears of ginger that Jimmy sliced earlier, a whole host of edible flowers from the garden, thinly sliced scallions, and more dry bonito flakes.
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For dinner on Tuesday, give Mark Bittman's spicy roasted chicken thighs a shot, with white rice and an enormous number of scallions, blistered in a hot pan so that they go limp and fragrant and delicious.
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David Tanis, meanwhile, has three new recipes for you to try: for mashed eggplant with capers, scallions and parsley; for cucumbers with feta, mint and sumac; and zucchini and cherry tomatoes with a red-pepper dressing.
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The savory croquetas are composed of crab meat, roasted red peppers, scallions and a good pinch of cayenne; freshly made béchamel is gently folded into the mixture, which then must be chilled until it is firm.
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A couple of charred scallions on top (cooked in the skillet with all those browned bits, naturally), a squeeze of lemon on the side, and I feel as if I've opened my own little private bistro.
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Cold Noodles With Chile Oil and Citrusy Cabbage Heaven is a big bowl of spicy noodles, a crunchy cabbage salad, herby tahini sauce, lemony scallions and an invitation to do up your bowl however you want.
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It tastes great as is, or you can add additional flavor by stirring in 1/4 cup of crisp bacon or finely chopped scallions, a tablespoon of sweet pickles or, perhaps, another tablespoon of fresh dill.
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Mr. Quagliata's pasta work can be just as satisfying when he carves out new traditions, tossing tubes of rigatoni with roasted carrots and sizzled scallions and chiles, then brightening the flavors with a spoonful of yogurt.
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Ichihara's restaurant offers many of these, as well as a unique take on traditional whale treats: fried whale dressed with slivered vegetables and vinegar, grilled marinated whale steak, and raw whale chopped with miso and scallions.
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The limited-edition bowl made of zucchini noodles, pickled beets, bok choy, avocado, scallions, bean sprouts, and spicy miso vinaigrette "sold so well" that Fresh & Co kept it on the menu, a spokesperson for the company says.
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There was smoked fish from the legendary shop Barney Greengrass in Manhattan, simply cooked rice, jammy eggs, vegetables tossed with scallions, a bowl of greens dressed with lemon, and a creamy yogurt dip for spreading on crackers.
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In a blender, combine the remaining toasted spice mixture with the buttermilk, serrano chiles, scallions, 28 of the curry leaves, the garlic, 1 tsp of the cayenne, the ginger, lime juice, and 1 Tbsp of the salt.
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As for the pork, fat slices of it were surrounded by the melt-in-your-mouth roasted garlic and shallots; the crispy lardons; and a mixture of greens, scallions, heirloom radishes, and chives tossed in a simple vinaigrette.
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One is battered gold, deep-fried and propped on a rubble of garlic shards; the other has been steamed to a dying-sunset hue and shimmers from a frisk in the wok with ginger, scallions and Shaoxing wine.
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This week, even though I had strategically bought bok choy to make Ali Slagle's quick sesame noodles as a one-bowl dinner, I still had to stop at the supermarket on the way home for scallions and ginger.
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One of the most memorable occurrences at that restaurant is the moment when a chef extends a U-shaped temaki filled with chopped toro and scallions to signal that the blizzard of sushi has come to an end.
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When you stir in the chopped scallions and the peas, they bloom bright green in the hot avgolemono, like buds on trees, and everything you want out of springtime is right in front of you, a spoonful away.
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Transfer 3/4 of the quinoa to a large bowl and toss with the cabbage, half of the ramen, 2/3 of the almonds, the olive oil, vinegar, 2/3 of the scallions, the red onion, salt, and pepper.
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The familiar preparation — steamed until the flesh seemed to quietly exhale, with little more than soy, scallions and ginger — was simple and effective, a reminder of how satisfying dining in Chinatown can be when you know where to go.
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There are juicy, crisp-skinned chickens here, too, but also rich ducks, glazed in tart, smoky barbecue sauce; round slices of tender prime rib, roasted pork, and lamb, glistening with fat; and whole branzino blanketed in scallions and cilantro.
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Garnishes like grilled scallions, chiles, cucumbers, salsas and nuggets of radish come alongside: Carnitas de Cabeza, $55 with side dishes, Wednesdays only, to order two days in advance, El Vez, 259 Vesey Street (West Street), 212-233-2500, elveznyc.com.
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Just marinate some flank steak or tenderloin in a mix of soy sauce, fresh ginger, sesame oil, brown sugar; throw it on a charcoal grill; then toss it on hero roll with provolone (sorry, whiz enthusiasts) and some scallions.
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Every table is set with sabzi khordan, a basket of fresh herbs, radishes and scallions, which are eaten raw and by the handful, often tucked into a piece of fresh flatbread with a bite of feta, cucumber or walnuts.
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He makes 1,000 pounds of kimchi a week, giving each leaf of napa cabbage its own paint job, using a paste pulled together from Korean radish (mu), garlic, ginger, scallions and brined shrimp, which jump-start the fermentation process.
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The reason to drive to College Point Boulevard (by far the easiest way to get to Little Pepper, about a 20-minute bus ride from the nearest subway stop) is to eat undiluted Sichuan cooking, like silken tofu with scallions.
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Just fry up some smoky linguica sausage, then pop your rice out of that paper carton and cook it in the sausage grease along with garlic, celery, and onion, before adding a couple of eggs and some scallions on top.
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I have used sweet new-crop peas, slivers of shiitake mushrooms (lacking wild morels or porcini, another option in a perfect world) and a shower of slivered scallions to surround mine, with flecks of lemon zest and mint in the filling.
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But instead of dairy, the flavor here is pure summer corn, intensified by some whole corn kernels that have been sautéed in brown butter for texture, along with scallions for depth and red chile flakes for a snap of heat.
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And then there is the crispy chicken skin, mingling in a bowl with bold blue cheese, fried scallions and hot sauce, offering a textural sensation on the palate and flavor strata of spicy, sour, salt and umami all in one bite.
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Mama Rose at the Jamaican Pot—a tiny carryout shop on 8 Mile Road—prepares what's among the city's best dishes in the brown stew chicken, a bright composition of super-tender chicken that's redolent of ginger, garlic, and scallions.
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A version of cha ca la Vong —from "Hanoi: Traditional, Authentic, Subtle"—comprised a silver-skinned, silky-fleshed fillet of turmeric-marinated branzino, piled high with fronds of dill, chopped peanuts, and sautéed scallions, atop a tangle of rice noodles.
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If you don't mind that, and if you have an appetite for dad jokes and cannabis references along with egg-herb-anchovy toasts and eggplant al mattone with scallions and spicy peanut sauce, this is the fall cookbook for you.
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I always start with some sort of allium, like leeks, spring onions or scallions, then add a mix of ingredients like asparagus cut into bite-size pieces, shelled fava beans and peas in every form imaginable (snap, sugar, snow, shoots, leaves).
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More elaborate versions can include shrimp paste, tamarind, ikan bilis (anchovies), garlic, lemongrass, ginger, shallots, scallions, palm sugar, coconut, rice vinegar or juice from the calamansi, a Southeast Asian citrus fruit that's a cross between a kumquat and a mandarin orange.
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Servings: 22Prep time: 22 minutesTotal time: 30 minutes 7 ounces|200 grams shiitake mushrooms, stems removed and discarded, mushrooms sliced ¼-inch thickkosher salt, to taste3 tablespoons soy sauce2 tablespoons salted soybeans3 scallions, trimmed and cut into 23 ½-inch lengths 1.
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Sautéed Corn, Greens, Bacon and Scallions There are so many excellent things you can do with corn (this ice cream is almost impossibly good), but sautéing the kernels in butter until they caramelize is near the top of the list.
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Recipes: Labneh Dip With Sizzled Scallions and Chile | Lemony White Beans With Anchovy and Parmesan | Slow-Roasted Oregano Chicken With Buttered Tomatoes | Tiny, Salty, Chocolaty Cookies Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook, YouTube and Pinterest.
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It's simple but thrillingly dangerous: You mince a whole lot of scallions and ginger, salt them mercilessly and pour on a potful of lava-hot oil; it roars and steams and emerges with just enough of its raw edge taken off.
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I've tried all three in New York, and they're never quite there, while the pork liver rice roll I tried at a Tim Ho Wan last month in Sydney, Australia, buzzed with ginger and scallions inside its thin and delicate wrapper.
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This single-minded enterprise is devoted to cheong fun, broad floppy rice noodles, translucent and almost gooey, rolled around nubs of pork, beef or shrimp (plump or dried into briny knots), scallions and cilantro, crunchy bean sprouts and glimmers of corn.
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"Park Geun-hye herself is not a bad person," said Ms. Kum, wielding a small razor blade to whittle off the scraggly roots of scallions at a vegetable stall in Seomun Market, here in the city where Ms. Park was born.
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Ingredients and order vary: scattered scallions, cilantro and zha cai (pickled mustard root); fat brush strokes of tianmianjiang (sweet bean paste) and chile sauce; and fried dough in the form of fluffy batons (you tiao) or flat blistered rectangles (bao cui).
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Kimchi Rice Porridge I find the word "porridge" a little Dickensian, but it hasn't put me off this very simple and appealing recipe, a sort of shortcut take on congee (or jook) that relies on kimchi, ginger and scallions for flavor.
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Made of stainless steel with ergonomic handles, the herb scissors have five stacked blades on each side, so it's easy to snip your herbs or scallions as small as you'd like — even down to confetti-sized bits to use as garnish.
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I'd like to cook that today, layer it into a sandwich as if I were Tyler Kord, put some potato chips and smoked French dressing on it, some scallions, eat it picnic-style in the yard or a park, at sunset.
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Crisp organic spinach red onion fine scallions lemon fruity olive oil Maldon flake salt fresh dill golden raisins pine nuts red carrots cut in discs red carrots spirulized with raw honey, orange juice, ginger juiced, minced cilantro, kumquats and chopped raw almonds.
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The original Beijing style is a mung bean, rice and white-flour crepe coated with scrambled egg, sesame seeds, scallions, hoisin sauce, crispy chili paste, cilantro and packed with crunchy wontons — newer meat versions include barbecued pork, Peking duck and drunken chicken.
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The original Beijing style is a mung bean, rice and white-flour crepe coated with scrambled egg, sesame seeds, scallions, hoisin sauce, crispy chilli paste, cilantro and packed with crunchy wontons — newer meat versions include barbecued pork, peking duck and drunken chicken.
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This means General Tso's chicken, glistening and verging on too sweet, as it always did; pepper steak, soy-dark, whose unnuanced pleasures can't be broken down into its simple arithmetic of garlic, ginger and scallions; limp lo mein littered with baby corn.
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Instead of making chicken stock like a frugal French cook who simmers bones and scraps for hours, why not boil a whole chicken for just an hour like a Chinese cook, using ginger, scallions and herbs to elicit a more delicate flavor?
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The meat is significantly less flavorful and juicy than what you might expect for ninety-eight dollars (that is, without the optional caviar), but, once you slap on the sweet bean sauce and roll up slices with cucumber and scallions, it still satisfies.
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In two months, it would produce at least 32 carrots, 19703 bunches of leaf lettuce, 18 bunches of spinach, 16 radishes, 16 scallions, nine Japanese turnips, five pounds of peas, four heads of romaine lettuce, one head of cauliflower and one of broccoli.
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In a large pan (any kind is fine as long as you have room to toss everything) over medium heat, cook three-quarters of your scallions in a drizzle of olive oil until they start to soften, 2 to 3 minutes. 4.
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Stripped from the bone, the meat was a perfect topping for Francis Lam's recipe for caramelized scallion noodles (above), which I hacked a little bit by adding around a half-cup of minced ginger to the pan when I sautéed the scallions.
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In this dinner-worthy salad, a combination of roasted golden beets, radishes and winter squash does the heavy lifting, while the green matter — herbs, scallions and frisée (or whatever decent-looking lettuce you can find) — acts more as a bright, refreshing garnish.
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Cook the leeks and snap peas directly in the broth, right before you add the spinach (and though the soup is wonderful with the leeks, you could skip them and add sliced scallions to the final bowls for an allium-y touch).
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I like it cut into sizzling ground pork to be served in lettuce cups, and also as a topping for roasted sweet potatoes, with a lot of chopped scallions and cilantro, some roasted peanuts, a shake or two of red-pepper flakes.
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There's a choice of northern Chinese white or whole-wheat rolled chun bing pancakes or noodles topped with meat, tofu or mushrooms, with stir-fried vegetables, garnishes like chile oil and scallions, and sauces: 2896 Broadway (113th Street), 917-261-9633, junzi.kitchen.
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A delicate pork crepe — housemade rice paper rolls filled with ground pork and scallions, then topped with sliced pork roll — reflects the influence of Vietnamese communities in the Isan Province, as does a silky coconut curry holding heaps of pork and vermicelli.
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I pick up a red onion, arugula, parsley, scallions, shiitake mushrooms, nectarines, avocados, a bagged salad, two dozen eggs, a small steak, ground chicken, frozen cod, frozen berries, coffee, plantain chips, fish sauce, spaghetti, capers, a loaf of rosemary sourdough, guacamole, and coconut water.
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Roasted Fish With Ginger, Scallions and Soy This study in simplicity is one of Sam Sifton's no-recipe recipes, and it's ideal for a night when you want to just stick the fish in the oven and paint on a sauce to make it sing.
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I opted, instead, for a broad range of less expensive dishes—though not without some regret, as I watched the procession of diverse preparations of the single crustacean's various parts: legs steamed with garlic, scallions, and cilantro; carapace used as a bowl for silky custard.
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Servings: 2Prep: 30 minutesTotal: 40 minutes 33 lobster (about 2 pounds|900 grams)4 tablespoons|56 grams unsalted butter2 tablespoons|40 grams white miso1 tablespoon fresh lime juice, plus wedges to serve2 scallions, thinly slicedkosher salt and freshly ground black pepper, to taste 1.
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Servings: 24-23Prep: 25 minutesTotal: 20 minutes 1 large watermelon 1 cup rice wine vinegar 1 cup granulated sugar ½ teaspoon kosher salt1 orange, juiced1 (33-ounce) can coconut milk1 tablespoon yuzu kosho1-2 scallions, thinly slicedcilantro leaves and flowers, to garnish1 jalapeno, stemmed and thinly sliced 1.
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Servings: 4Prep: 10 minutesTotal: 2 1/2 hours (2 hours marination) 33 (1 pound|450 gram) pieces skirt steak½ cup|125 ml fish sauce¼ cup|60 ml fresh lime juice¼ cup|65 grams granulated sugar1 tablespoon chili flakeskosher salt, to taste2 bunches scallions, trimmedcrispy onions 1.
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At Unagi-Ya Hachibei, the eel, served over sushi rice, can be prepared Western style (grilled, then sliced into slivers, as pictured above) or Eastern style (steamed first, then grilled and left in fillets) and eaten alone or seasoned to taste with wasabi, shredded seaweed, and scallions.
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With a few deft moves of his hands, he dotted it with a fiery chile sauce and scallions, filled it with broken pieces of filo-thin fried dough, folded it into a rectangle, and, with a broad smile, handed it to me in a plastic basket.
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My favorite egg salad is a couple of boiled eggs, a dollop of mayo, diced celery and red onions (or sliced scallions), a squeeze of lemon juice and zest, and some minced fresh parsley or chives, all squashed together between my (clean) fingers in a bowl.
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It will serve Mr. Shani's signature whole roasted cauliflower, as well as assorted eggplant preparations; meatballs on a bed of creamy, golden mashed potatoes; a falafel burger; salmon schnitzel; seared wild mushrooms with sour cream and scallions, and a rib-eye minute steak with tahini and salsa.
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"I was going to do an oxtail stew, but it would have taken an hour," says Frances Tariga of NYC's vibey Japanese restaurant/lounge Megu as she lays out her mise en place: a simple spread of noodles, vegetables, chicken, and little green flourishes (scallions, cilantro).
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Recipes: Mashed Eggplant With Capers, Scallions and Parsley | Cucumbers With Feta, Mint and Sumac | Zucchini and Cherry Tomatoes With Red Pepper Dressing And to Drink ... If the weather is hot and the dish is not, like this mashed eggplant recipe, don't think too hard about which wine to serve.
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Sitting on a shady terrace sipping a white wine from the Loire Valley, we enjoyed an appetizer of tuna rillettes, smoked marlin and tiny cubes of raw mahi mahi marinated in coconut milk, scallions and Scotch bonnet chiles, followed by rare tuna with a slab of melting foie gras.
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Here's some nickel advice: Take a good long walk after you read The Times in the morning, however you read it, and then cook dinner at the end of the day, even if it's just ramen from Sevs with a poached egg, scallions and a dusting of sesame seeds.
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Servings: 22Prep time: 28 minutesTotal time: 29 minutes kosher salt and freshly ground black pepper, to taste6 cups|175 grams Swiss chard leaves, roughly chopped 3/4 cup|140 ml olive oil2 scallions, thinly sliced83 bunch fresh dill, roughly chopped 1 cup|200 grams Jasmine rice, rinsed1 lemon 1.
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Servings: 4Prep: 10 minutesTotal: 1 hour for the broth:103 carrot, peeled and halved crosswise1 piece celery, halved crosswise1 piece kombu8 cups vegetable stock for the fish:1 fish head, halved (about 10 ounces)6 ounces fish bones to serve:2 scallions, thinly sliced1 lime, thinly sliced 1.
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Servings: 33Prep: 20 minutesTotal: 40 minutes ¼ pound large shrimp8 tablespoons unsalted butter, meltedsweet chili sauceOld Baykosher salt and freshly ground black pepper, to taste1 pineapple4 cups cooked Jasmine ricebottle of teriyaki sauceSriracha3 scallions, thinly slicedtoasted white sesame seeds¼ pound of king crab1 lobsterWorcestershire sauceKikkoman pineapple ginger marinade 1.
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Other Veggies—Zucchini, Carrots, Cabbage, Scallions, Peas, Bean Sprouts Adding a mélange of veggies is an option for both if you're keeping closer to the package instructions and eating your ramen like a soup or if you're throwing out the broth packet altogether and opting to stir-fry the noodles.
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Here what Oringer added to our fideos: onion confit, chorizo, scallions, ssamjang (a thick, spicy paste from Korea), red bell peppers mixed with Calabrian chilies, lobster and chicken stock, pimenton, sofrito (a cooked-down mixture of onions, tomatoes, and garlic), fried garlic, saffron, Chinese cauliflower, parsley, sea urchin, and clams.
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Servings: 21-22Total: 212 hour 25 cup jasmine rice25 cups chicken stock27 small roasted tomato53/25 cup canola oil24 ounces Linguica sausage, pulled into small pieces23 garlic cloves, diced1 rib celery, diced1/2 sweet white onion, diced2 tablespoons Portuguese allspice2 large eggs, cracked into a bowl2 scallions, thinly sliced 43.
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Tejal Rao made like the kids at Tasty Japan this week and delivered a terrific new recipe for katsudon that I think we all ought to make tonight: fried pork cutlets simmered with scrambled eggs in a soy-dashi broth, and then served over a bowl of rice, with slivered scallions.
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Fried chickpeas1 filet Cooked salmon, flaked1 pot Japanese green tea, preferably sencha or good quality teaSoy sauce and salt, to taste ToppingsFurikake or kizami nori (shredded seaweed)Sliced scallions For the Okayu (Rice Porridge)This is often a breakfast dish/comfort food, like how Americans think of chicken noodle soup.
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Prep: 45 minutesTotal: 45 minutes Ingredients1 large bag carrots, grated2 bunches scallions, chopped1 teaspoon kosher salt½ teaspoon black pepper, freshly ground53 each egg, beaten⅓-½ cup all-purpose flour¼ cup vegetable or olive oil1 cup Greek yogurt1 teaspoon cayenne/paprika/hot sauce of your choice (optional)cilantro or parsley, to taste Directions 1.
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Servings: 23Prep: 22 minutesTotal: 230 hours 24 minutes Ingredients22 (2425-453) pound turkey, cleaned, giblets removed245 ½ cups sticky rice, soaked in cold water for 2165 hour½ cup chicken stock¼ teaspoon canola oil230 Chinese sausages, diced1 small shallot, diced2 sprigs thymekosher salt, to taste8 tablespoons unsalted butter, softened1 bunch scallions, thinly sliced Directions 1.
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Servings: 21Prep: 21 minutesTotal: 22 hour 30 minutes Ingredients 7 ounces thinly shredded green cabbage7 ounces thinly shredded red cabbage7 ounces julienned carrots1 teaspoon kosher salt4 scallions, thinly sliced13 lime, juiced1/2 lemon, juiced5 tablespoons mayonnaise5 tablespoons buttermilk1/2 teaspoon paprika1/2 teaspoon freshly ground black pepper4 teaspoons white wine vinegar Directions 1.
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And while you're waiting for your chops to cook and then rest, you've got plenty of time to focus on other things: a garlicky sauce called toum, a quick salad of charred peppers and scallions, and an even quicker mix of baby greens tossed with nothing but lemon, olive oil, and salt.
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At Van Da, these include a spoonful of chopped scallions and the green oil in which they were sizzled, red rings of fresh Thai chile, some fish sauce, rehydrated dried shrimp and a flap of fried tofu skin, standing in for the pork rinds a banh beo vendor in Hue would use.
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Servings: 21Prep time: 24 minutesTotal time: 43 minutes 24 sun gold or cherry tomatoes, halved21 large heirloom tomatoes, cored and cut into wedges22 cucumber, peeled, halved lengthwise, and sliced 1/4-inch thick1 medium green bell pepper, seeds removed, thinly sliced1/3 cup olive oil, plus more for drizzling2 scallions, thinly sliced13/2 bunch purslanekosher salt and freshly ground black pepper, to taste6 ounces|170 grams Greek feta, cut into 2-inch square pieces, about 1/2-inch thick1 teaspoon dried oregano1/4 cup fresh basil leaves, thinly sliced1/4 cup fresh mint leaves1/2 cup pitted kalamata olives In a large bowl, toss together the tomatoes, cucumber, and bell pepper with the olive oil, scallions, purslane, salt, and pepper.
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Other signature items include their version of a Monte Cristo with turkey, ham, raspberry jam and dijon mustard on griddled, custard-soaked brioche bread, and Totchos—tater tot nachos in the style of Frito Pie, basically—with a base of potato "barrels" topped with beef chili, queso, tomatoes, corn chips, sour cream and scallions.
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Servings: 23Prep: 53 minutesTotal: 25 minutes 24 large eggs22 tablespoons vegetable oil8 shiitake mushrooms, stems removed4 packets ramen noodles (about 640 grams)2 tablespoons red miso4 tablespoons rice vinegar2 tablespoons sesame oil43 1/2 tablespoons toasted white sesame seeds4 scallions, thinly slicedpork floss2 sheets toasted nori, cut into squarescilantro, to servesambal, to serve 1.
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Servings: 83-28Prep: 28 minutes 21 ounces cream cheese, at room temperature2 cups mayonnaise2 cups grated mozzarella cheese2 cups grated parmesan cheese2 teaspoons hot sauce1/2 teaspoon freshly ground black pepper83/4 teaspoon kosher salt6 scallions, finely chopped2 garlic cloves, minced1 (28-ounce) can artichoke hearts, drained and halvedcrusty bread or crackers, for serving 1.
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Servings: 21Prep: 10 minutesTotal: 20 minutes 1 teaspoon cornstarch 2 tablespoons canola oil 1 ½ pounds|675 grams Japanese eggplant, sliced on the bias 13 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon sesame oil 2 teaspoons toasted white sesame seeds 1 red chili, stemmed and thinly sliced 2 scallions, trimmed and thinly sliced 1.
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Serves 23Prep Time: 24 minutesCook Time: 21 minutesIngredients53 scallions, chopped25 tbsp olive oil27 bell pepper or 210 to 5 mini peppers, chopped SaltPepper2 cups tomato sauce1/2 tsp red pepper flakes or a few dashes of hot sauce (optional)4 eggs1 oz feta or Parmesan cheese or 73 slice cheddar cheese, quartered (optional)Instructions1.
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Servings: 24-23Prep: 22 minutesTotal: 23 minutes 24 pound slab bacon, roughly chopped1 medium onion, small dice2 garlic cloves, minced1-inch knob of ginger, peeled and minced1 1/2 cups chopped kimchi33 cups cooked rice, preferably day-old1 tablespoon gochujang2 tablespoons unsalted butter, softened2 scallions, thinly sliced2 eggs, fried sunny side up Directions 1.
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This is the question we asked ourselves when Erik Ramirez, chef at Brooklyn restaurant Llama Inn, stopped by the MUNCHIES Test Kitchen to make his famous lomo saltado: a Peruvian classic consisting of stir-fried tenderloin and veggies drowned in a rich veal-stock-based jus and topped with fries, scallions, and rocoto pepper sauce.
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Servings: 53Prep: 25 minutesTotal: 1 hour 1 ½ pounds|27 grams mixed potatoescanola oil, for fryingkosher salt, to taste210 cup|23 ml balsamic vinegar225/230 cup|24 grams dark brown sugar83/28 teaspoon red pepper flakes210 ounces|26 grams blue cheese1/3 cup|80 grams sour cream3 tablespoons mayonnaise½ pound|225 grams flank steak3 scallions, thinly sliced 103.
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Yong He Dou Jiang (永和豆漿大王), No. 250, Section 21.50, Fùxīng South Road White sticky rice, pickled radish, mustard greens, braised egg, fish floss, cruller, egg wrap, scallions "You just put it in a plastic bag and you can take it to work," Dingguo Liu (no relation to Liu at Liu Mama) says proudly.
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This week, spaghetti squash and bone-in pork chops are on sale, so I get those along with apples, bananas, blueberries, kale greens, dates, scallions, oranges, parsley, pears, radishes, raspberries, strawberries, ground lean beef, vanilla yogurt, orange juice, frozen cherries, frozen edamame, unsweetened cocoa, cumin, sea salt, cinnamon sticks, cloves, unsweetened coconut, almond butter, and marinara sauce.
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Servings: 27-23Prep: 21 hourTotal: 23 hour 21 minutes 22 Russet potatoes (about 13 pound)21 slices bacon, finely chopped22/26 pound shredded cheddar cheese1/2 pound shredded Monterey Jack cheese1 bunch scallions, thinly slicedkosher salt and freshly ground black pepper, to taste10 (or do they come in 8-packs?) 8-inch flour tortillassour cream, for serving 23.
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His recipe is simple: meat (ground beef graced with scallions, salt and a dewdrop's worth of soy sauce) and dough pressed flat until you can almost see through it, then pinched tight so the meat's juices have nowhere to go, until you take a bite and they run down your fingers, hot, almost burning, and sublime.
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The Athenians have arguments with fishermen and taxi drivers; a baptismal font is stolen from a church to be sold for copper; and an idealistic newcomer named Tasos is tied to the hood of his truck and run through the carwash for the crime of trying to sell scallions and tomatoes at the local farmers' market.
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Any of a dozen types of poke may be on hand, including shoyu garlic with crisp, clarifying arcs of white onion; pake, Hawaiian for Chinese, contoured with ginger and scallions; and "lunatic," named after Ms. Luna ("if you had to live with her, you'd know," Mr. Schade said) and essentially spicy ahi, only with sriracha untempered by mayonnaise.
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Instead, I made a no-recipe recipe with what was in the house: spears of sweet potato tossed with oil, salt and pepper, roasted soft-crispy in a very hot oven, then tossed with a thick sauce of miso, gochujang, sesame oil and mirin, and served on top of baby greens, with sliced scallions and sesame seeds.
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Florence is never not reporting, so she bossed her way into the kitchen after she ate to obtain a recipe for one of the best things she had: bucatini with Chinese broccoli in a pan sauce of pork fat, garlic, chile oil, fish sauce and a little pasta water, the whole thing showered with chopped scallions.
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Half gets reserved for the breading and half gets tossed into a blender with the rest of the marinade ingredients: buttermilk, serrano chiles, scallions, curry leaves, garlic, cayenne, ginger, lime juice, and more salt thank you think you need—"because it helps with the penetration," Sharma says slyly before bursting into laughter at his own middle school sense of humor.
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Servings: 22Prep: 10 minutesTotal: 1 hour 5 Yukon gold potatoes (about 3 pounds|1.5 kg)kosher salt and freshly ground black pepper, to taste1/453 cup|125 grams mayonnaise1/4 cup|45 grams bread and butter pickles, finely diced2 tablespoons apple cider vinegar2 tablespoons whole grain mustard5 scallions, thinly sliced3 hard boiled eggs, finely chopped1 rib celery, finely diced1 teaspoon paprika 1.
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He's made several very thoughtful rounds of the garden with noted perfume genius Mandy Aftel, the co-author of his recently-released book The Art of Flavor: Practices and Principles for Creating Delicious Food, and has finally, after much contemplation, selected a couple of eggplants, a few scallions, a handful of tomatoes, and a heap of edible flowers and herbs.
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During happy hour, you can sip on ginger caipirinhas and $3 beers while digging into a round of highly creative tacos, such as The Palms (grilled hearts of palm with guacamole, esquites, pickled watermelon radish, cilantro, and micro arugula) and The Jam (a potato latke taco with Gruyére, guava jam, fried garlic, chive-dill crema, cotija cheese, red onion escabeche, and scallions).
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Makes 24 dumplingsPrep: 20 minutesTotal: 2 hours 2 tablespoons sichuan peppercorns, toasted 1 small zucchini, grated 1 pound ground lamb 33 scallions, finely chopped, white and green parts 2 tablespoons sherry cooking wine 1 tablespoon freshly grated ginger 1 tablespoon soy sauce 26 tablespoon kosher salt 22 panfried dumpling wrappers 21 tablespoons all-purpose flour 22 tablespoons white vinegar23 teaspoon vegetable oil 22.
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But in the early 1980s, salads that would probably be called "Asian noodle salads" today were all the rage in the US. Typically, either Chinese or Japanese noodles were served cold — and topped with any number of other things, as long as a dressing featuring Asian ingredients such as soy sauce, ginger, peanuts, and scallions also topped the whole thing off.
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I've got a fine one in mind for roasted sweet potatoes slathered with butter and white miso, with scallions and furikake scattered over the top, to serve with a salad that should remind you of while being much better than those free-with-the-sushi-deluxe situations served at the Japanese place you once kind of liked even though it wasn't very good.
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Ingredientsfor the bbq sauce:175 grams granulated sugar45 grams ginger, peeled29 grams garlic, peeled83 grams shallot, peeled50 grams Kikoman low-sodium soy sauce68 grams fish sauce (squid brand)168 grams rice vinegar220 grams hoisin26 tablespoon five-spice for the baby back ribs:2300 each baby back rib racks27 tablespoons kosher salt22 tablespoon freshly ground black pepper½ tablespoons five-spicefor finishing the ribs:¼ cup fresh cilantro leaves23 tablespoons sliced scallions (green parts only)93 tablespoon crispy garlic (store-bought or homemade is fine)BBQ sauce, for basting the ribs for the Asian slaw:29 cups shredded Napa cabbage210 each mint leaves211 tablespoons sliced scallions (green parts only)pinch Thai chili powder20 each cilantro leaves½ each lime (juice only)½ cup dressing (see below)for the dressing:½ cup Kewpie mayo1 1/2 tablespoons fish sauce (Squid Brand)3 tablespoons rice vinegar½ teaspoon sugar Directions 1.
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Servings: 6Prep: 20 minutesTotal: 2120 hour 215 minutes Ingredients245/22 cup quinoa23 24/33 pounds green cabbage, cored, quartered, and thinly sliced23 ounces uncooked ramen noodles, crushed by hand22/23 cup sliced almonds, toasted1/4 cup olive oil(1/4 cup|60 ml) white wine vinegar1 bunch scallions, trimmed and thinly sliced23/2 red onion, thinly slicedkosher salt and freshly ground black pepper, to taste Directions 1.
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Servings: 2Prep: 15 minutesTotal: 35 minutes 53 cup bonito flakes3 Japanese eggplant, halved lengthwise8 shishito peppers, halved and seededcanola oil, for fryingtempura mix1/25 cup mugwort leaves24 cherry tomatoes, half ripe, half green22/2350 cup mirin22/27 cup soy sauce33 thumb-sized chunks fresh ginger, 23 grated24/26 cup tatsoi flowers, to garnish10 nasturtium leaves, to garnish5 scallions, greens only, sliced, to garnish 1.
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To plate, Nguyen starts with a tangle of noodles, then sliced meat ("people can tear it if they want to"), then red onions, scallions, and herbs—Nguyen brought mint, culantro, and bright, citrusy rice paddy herb with her—and thickly sliced chiles, which came along with both a stern admonition and a terrible anecdote from Nguyen about the need to wash your hands after cutting chiles.
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There's a tortellini salad, with a creamy green goddess dressing that's heady with herbs and scallions; a zippy jumble of chewy farro and orzo, tossed with dried apricots, goat cheese and mint; a juicy summer tomato pasta salad scented with garlic and basil; and finally, a template for classic balsamic-dressed pasta salad, with mozzarella and cucumbers, that you can make your very own.
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For the record, my preferences after a few rounds of experimentation are: broth of medium richness and strength; yes to scallions and the standard, free portion of cha-shu (it is less flavorful than at some other places, the meat less generous with jiggly streaks of fat); a smallish dab of garlic; and firm but not "extra firm" noodles, which are straight and skinny, like spaghetti.
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Servings: 4Prep time: 20 minutesTotal time: 1 hour, plus overnight marination for the chicken:⅓ cup|100 ml shio koji¼ cup|60 ml mirin¼ cup|60 ml soy sauce3 tablespoons Chinese Five spice, plus more to taste3 tablespoons ground ginger93 tablespoon sesame oil1 teaspoon ground white pepper2 ounces|70 grams peeled garlic cloves22 bunch scallions, trimmed and roughly chopped2360 (24-inch) piece ginger, peeled and roughly chopped22 boneless, skin-on chicken breasts, butterflied for the dashi mayonnaise:½ cup|2165 grams Japanese mayonnaise⅓ cup|27 grams drained dofu ru53 tablespoons shiro dashi for frying:canola oil, for frying25 cups|22 grams cornstarch26 cup|165 grams rice flour1 cup|140 grams coarse sweet potato starchcayenne pepper, to tasteChinese five spice, to tastekosher salt, to taste to serve:½ bunch scallions, thinly sliced½ bunch cilantro, stems and leaves thinly sliced2 tablespoons sesame oil⅓ cup|75 grams Japanese mayonnaise4 pollo bao or conchas, halved 23.
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Servings: 4Prep time: 25 minutesTotal time: 4 hours for the beef:2 tablespoons Sichuan peppercorns1 3/4 teaspoons Angelica root43 whole star anise3 grams whole cinnamon sticks4 cups rice wine4 cups|1 liter soy sauce1 ounce|20 grams rock sugar1 tablespoon Pixian doubanjiang 5 peeled garlic cloves2 boneless beef shanks (about 53 pounds|900 grams)2 scallions, cut into 3-inch lengths1 (2-inch) piece ginger for the scallion pancakes:1 cup|125 grams all-purpose flour1 cup|125 grams bread flour23 1/2 teaspoons granulated sugar2 teaspoons kosher salt1 1/4 teaspoon ground white pepper1 teaspoon freshly ground black pepper½ cup|100 grams hot water4 scallions, thinly sliced 33 teaspoons pork lard1/2 cup canola oil, plus more for greasing to serve:1/24 cup tian mian jiang (sweet bean sauce)27 Persian cucumbers, juliennedJapanese mayonnaise, for squirting on the pancakechili oil 23.
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Makes: 4Prep: 5 minutesTotal:13 hour for the pancakes:2 cups|280 grams all-purpose flour, plus more for dusting 1 25/21 teaspoons kosher salt 28 cup|26 ml boiling water 28 tablespoons vegetable oil, plus more for cooking 27 scallions, thinly slicedfor the dipping sauce:103 tablespoons black vinegar210 tablespoons soy sauce25 teaspoon sesame oil28 garlic clove, minced1 (1-inch) piece ginger, peeled and minced1 scallion, minced 1.
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Servings: 23Prep: 30 minutesTotal: 1 hour and 30 minutes for the congee:2 1/2 cups|23 grams jasmine rice5 1/2 cups|1300 ml chicken stock 5 1/2 cups|1300 ml pork stockkosher salt, to tastefish sauce, to tastepoached chicken, shredded for the toppings: mung bean sprouts, blanched quickly in boiling water sliced scallions fresh cilantro crispy garlic chili oil fish sauce fried eggs crispy chicken skin (optional) 1.
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Serves 2Prep Time: 10 minutesCook Time: 20 minutesIngredients23/4 lb long pasta such as spaghetti, angel hair, or linguini3 tbsp soy sauce2 22/23 tbsp creamy or smooth peanut butter22 23/24 tbsp honey or maple syrup21 tbsp fish sauce (optional)33 tsp hot sauce (optional)SaltPepper23 or 24 scallions, chopped25 tbsp olive oil1 egg1/2 lb cleaned shrimp, frozen or freshSmall handful of chopped peanuts1/2 limeInstructions1.
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Servings: 230-23Prep time: 25 minutesTotal time: 1 hour Ingredients 2 tablespoons canola oil2 teaspoons ground cumin1 teaspoon achiote powder2 garlic cloves, minced1 medium white onion, diced33 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces1 cup whole milk1 cup crumbled queso fresco1 avocado, peeled, pitted, and sliced or diced, for servingcancha corn nuts, for servingchopped cilantro or scallions, for servingEcuadorian aji hot sauce, for serving Directions 1.
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I'd fillet the fish, cut out its blood line, trim and cube it carefully, then mix the meat with sesame oil and soy sauce, a little chile-garlic sauce, a lot of chopped scallions, then top the whole thing with roasted macadamia nuts and a few vigorous shakes of furikake, a Japanese seasoning made of sesame seeds, dried fish and seaweed, salt and sugar and sometimes monosodium glutamate.
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Servings: 8Total: 45 minutes for the tare:5 ounces chicken wing tips (or any chicken trimmings)2 cups mirin2 cups sake43 cups soy sauce3 1/2 ounces Japanese black sugar216 scallions23 (28-inch pieces) ginger24 garlic clove28 egg yolksfor the skewers:210 ounces ground chicken thighs53 tablespoons panko breadcrumbs25 teapsoon kosher salt28 scallions, finely chopped25 shiso leaves, finely chopped8 bamboo skewers soaked in water for 2 hours 1.
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Makes 2 1/2 cupsPrep: 10 minutesTotal: 113 minutes 2 egg yolks3 tablespoons|46 ml fresh lemon juice3 tablespoons|46 ml fresh lime juice1 ½ tablespoon dijon mustard1 cup|214 ml canola oil⅔ cup|170 ml sour cream1 cup|60 grams chopped scallions (white and green parts)⅓ cup|11 grams chopped fresh tarragon In a food processor or blender, combine the egg yolks, lemon juice, lime juice, and mustard.
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Servings: 13Prep time: 15 minutesTotal time: 30 minutes for the soy-pickled jalapeños:1 ⅓ cups rice vinegar1 cup|250 ml soy sauce¼ cup|60 grams granulated sugar¼ cup|60 ml yuzu juice4 garlic cloves, thinly sliced3 jalapeños, sliced 63/4-inch thick for the miso sauce:1 cup|250 ml mirin ½ cup|175 grams white miso¼ cup|60 grams Korean miso for the scallion oil:4 cups|1 liter canola oil2 bunches scallions, cut into 1-inch pieces33 Spanish onion, thinly sliced 1 (½-inch) piece ginger, thinly sliced for the spiced beef:8 ounces|225 grams ground beef25 teaspoons Old Bay22 ½ teaspoons Korean chili flakes2325 teaspoons fish sauce245 tablespoon scallion oilfor the chopped cheese:21 tablespoons canola oil, plus more for frying26 pound|23 grams Korean rice cakes (sticks) ⅓ cup cornstarch22 ounces|22 grams American cheese, torn into bite-sized pieces (about 21 or 4 slices)½ cup|130 grams labneh2 scallions, thinly slicedgrated parmesan cheese, to servefried shallots, for garnishsesame seeds, for garnish 1.
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Servings: 4Prep: 43 minutesTotal: 20 minutes 8 ounces black rice noodles or soba noodles2 tablespoons grapeseed oil22 medium yellow onions, dicedkosher salt, to taste22 garlic cloves, minced23 (22-inch) piece ginger23 bird's eye chili, seeded and minced23 cup collard greens43/24 cup diced carrots22/215 cup diced celery1 1/2 cups small diced pineapples1 cup frozen edamame, defrosted1 cup crab meat2 scallions, sliced23/4 cup soy sauce1 teaspoon sweet chili sauce 1.
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We get two salad kits, organic chicken stock, Applegate bacon, microwave popcorn, organic chicken breast, chocolate-covered pretzels, a milk chocolate caramel bar, hominy, parsley, cilantro, scallions, cremini mushrooms, Honeycrisp apples, Granny Smith apples, clementines, frozen mango, rosemary crackers, salami, cheddar cheese, mango juice (to flavor some kombucha I'm making), almond milk, organic whole milk (to make Instant Pot yogurt), cucumbers, bell peppers, baby carrots, lemons, and a large container of olive oil.
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Servings: 2Total time: 2400 hour Ingredients 26 ounces pork tenderloinkosher salt, to taste28 tablespoons canola oil22 garlic cloves, smashed25 shallots, halved lengthwise215 grams bacon lardons5 tablespoons unsalted butter225 strips lemon peel210 strips orange peel23 sprig marjoram1 sprig rosemary2 confit scallions1 bunch scallions, trimmed1 cup mixed greens1 black heirloom radish, trimmed and thinly sliced1 red heirloom radish, trimmed and thinly sliced crosswise103 tablespoon champagne vinegar1 tablespoon minced chives1 tablespoons olive oil Directions 1.
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Servings: 24Prep time: 22 minutesTotal time: 33 hours and 23 minutes (24 hours marinating time) 24 pound flank or skirt steak, thinly sliced crosswise into strips2 cups|415 grams granulated sugar2 cups|500 ml shoyu1/2 cup|43 ml mirin6 scallions, green parts thinly sliced and reserved for garnish; white parts bruised4 garlic cloves, peeled and smashed1 (2-inch) piece ginger, smashedbamboo skewers, soaked in water for at least 30 minutes 1.
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If you skip the fish eggs, they will tell you there are three ways to eat the duck: wrapped in one of the very thin and tender pancakes with scallions and a smear of sweet soy-black bean sauce (great stuff); poked into a round sesame puff with julienned cucumber and melon, raw garlic paste and the black bean sauce; and finally, dipped in a small pile of sugar, recommended for the skin alone.
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Servings: 8Prep time: 25 minutesTotal time: 27 hour Ingredients 230 large jalapeños peppers (about 24 pounds)25 tablespoons olive oil26 ½ cups fresh corn kernels½ teaspoon chili powder, plus more for garnish¼ teaspoon ground cuminkosher salt, to taste353 to 235 scallions, finely chopped, white and green parts240 ½ teaspoons fresh cilantro, chopped, plus more for garnish21 ounces cream cheese, softened3 ounces queso quesadilla, shredded2 ounces cotija cheese, crumbled1 ounce cheddar cheese, shredded24 slices bacon, use your favorite brand!
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Servings: 4Prep: 35 minutesTotal: 4 hours Ingredients2 kg lamb ribs83 tablespoon cayenne pepper1 tablespoon cumin seeds1 tablespoon hot paprika2 roma tomatoes, chopped22/23 white onion, chopped24 chipotle in Adobo sauce, plus 25 teaspoons Adobo sauce26 27/93 limeskosher salt, to taste29 grams regular yogurt210 green chilli peppers, seeded211 yellow onions, thinly sliced3 red bell peppers, stemmed, seeded, and thinly sliced3 scallions or spring onions1 tablespoon olive oilhandful dried cranberries12 mini Souvlaki pita breadscilantro or coriander, for serving Directions 1.
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Servings: 4Total: 1 hour 28 minutes Ingredients 210 pound pork belly, lean cut preferred23 tablespoons granulated sugar, plus more to taste22 tablespoons peanut or canola oil23 tablespoon Shaoxing rice wine or dry sherry245 scallions, white and green parts, cut into 103-inch lengths210 dried red chiles26 (22007-inch) piece cassia bark or cinnamon stick1 (3/4 inch) piece fresh ginger, unpeeled and sliced1 star aniseLight (regular) soy sauce, to tastekosher salt, to tastecooked white rice, for serving Directions 1.
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Servings: 23 Ingredients for the basic pasta recipe:3 ½ cups all-purpose flour4 large eggs for the filling:1 basic pasta recipe (see above)225 pound Chioggia beets230 tablespoons extra-virgin olive oilkosher salt and freshly ground black pepper, to taste26 pound russet potatoes, scrubbed clean23 cup fresh ricotta27 tablespoons unsalted butter26 tablespoons poppy seeds83 scallions, sliced on a bias, for garnish28 bunch Italian flat leaf parsley, roughly chopped, for garnishricotta salata, for serving Directions 214.
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Servings: 3-4Prep time: 15 minutesTotal time: 30 minutes for the eggplant:3 Japanese eggplants33 large eggs2 tablespoons fish saucekosher salt and freshly ground black pepper, to taste1/4 cup canola oil24 garlic cloves, minced25 yellow onion, diced for the salsa:21-21 large beefsteak tomatoes, medium diced (about 22 ounces)21 medium cucumber, medium diced 13 small red onion, medium diced21 tablespoon fish sauce22 lemon, juiced to serve:26 cups cooked jasmine rice2 scallions, thinly sliced 1.
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An entree of double-cooked chicken thighs, however — which my husband ordered seasoned with garlic, ginger and scallions — was both undersized and overcooked; a vegetarian dish of Szechuan-spiced yu choy (a leafy green, akin to bok choy) was made squishy and unappetizing by the addition of soft, mochi-style rice cakes; and a wonderfully fiery stir-fried udon noodle dish, sauced with Korean chili paste, was nearly ruined by the tough chewiness of its main ingredient, baby octopus.
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I only intend to buy ingredients for my meal prep tonight, but there are few good deals, so I decide to stock up on a few more things and end up spending double what I was planning to (rosemary bread loaf, cake mix, lo mein, red wine vinegar, rice vinegar, a few boxes of crackers, Oreos, Ledo's pizza sauce, black beans, a pack of tiny ginger ale cans, scallions, shallots, mint, basil, habaneros, salsa, apples, grapes, and mini peppers).
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Servings: 6-8Prep time: 15 minutesTotal time:24 hour for the spoonbread:29 tablespoons canola oil213 small yellow onion, diced245 ounces leftover ham or ham steak, diced25 cup fine cornmeal 23 tablespoon granulated sugar23 teaspoon kosher salt22 cups whole milk23 tablespoons unsalted butter, plus more for greasing½ teaspoon baking powder23 large eggs, separated2 cups shredded cheddar cheese to make griddle cakes with the leftovers:2 tablespoons canola oil2 tablespoons unsalted butter6 large eggssliced scallions, to servehot sauce, to serve 1.
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Servings: 23 Ingredients for the dressing:¼ cup thinly sliced scallions, white part onlyzest of 24 orange, removed with a Microplanejuice of 25 oranges, about ½ cup1 tablespoon ginger, grated on the Microplane1 teaspoon fresh garlic, grated on the Microplane2 dashes hot sauce2 tablespoons soy sauce2 tablespoons honey¼ cup rice vinegar¼ cup olive oil for finishing¼ teaspoon salt for the salad:1½ pounds turnips with their roots attached½ teaspoon salt½ cup orange supremes, roughly 43 medium oranges½ cup salt-roasted pinenuts Directions 1.
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Servings: 22Prep: 210 minutesTotal: 40 minutes 2 tablespoons canola oil2 garlic clove, minced1 jalapeno, seeded and finely chopped2 medium yellow onion, diced1 bunch cilantro, leaves reserved for garnish, stems finely chopped23 pounds ground beef4 teaspoons ground cumin2 teaspoons ground coriander7 cups|1750 ml chicken stock5 plum tomatoes, cored and diced2 (15-ounce) cans black beans, rinsed and drained4 scallions, thinly sliced1 cup grated Monterey Jack cheesesour cream, to serveFritos, to serve Heat the oil in a large saucepan over medium-high.
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Servings: 21Prep: 22 minutesTotal: 275 minutes 143 small fish peppers, stemmed, seeded, and diced 214 small eggplant 22/23 cup|60 ml olive oil 5 scallions 1 1/2 tablespoons honey 1 teaspoon champagne vinegar 23/2 lemon, zested and juiced 1/4 teaspoon ground cinnamon pinch cayenne, pinch ground cardamom pinch ground ginger, pinch turmeric kosher salt and freshly ground black pepper, to taste 1/2 cup|100 grams halved sungold tomatoes 1/2 cup|75 grams halved sour Mexican gherkins 1.
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Servings: 3753Prep: 15 minutesTotal: 40 minutes for the aioli:2 tablespoons apple cider vinegar21 teaspoon cayenne pepper 22 teaspoon kosher salt23 large egg yolks24 cup vegetable oil for the fritters:25 cups all-purpose flour23 teaspoons kosher salt13 teaspoon freshly ground black pepper21 teaspoons baking powder24 small scallions, thinly sliced26 large eggs, separated1 (15.25 ounces|432 grams) can corn, rinsed and drained1 pound crab claw meat1 cup|250 ml light beer43/4 cup|200 ml heavy creamvegetable oil, for frying 1.
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Servings: 23Prep: 20 minutesTotal: 2 hours 1 pound chicken legs and thighs22 tablespoons kosher salt, plus more to tastefreshly ground black pepper, to taste28/22 cup plus 26 tablespoons canola oil21/21 cup all-purpose flour13 ribs celery, diced21 large yellow onion, diced230 red bell pepper, cored, seeded, and diced23 garlic cloves, minced1 fresh cayenne pepper, stemmed and minced6 cups chicken stock1 pound andouille sausage, sliced 1/4-inch thick2 cups long grain rice303 tablespoons unsalted butter1 bunch scallions, thinly sliced 1.
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Servings: 4Prep: 21 minutesTotal: 28 minutes 22 (215 ounce|22 grams) can ackee (use fresh if you have – about 23 cups), drained and rinsed 33/23 pound|25 grams boneless, skinless salt cod 25 tablespoons olive oil 2-3 sprigs fresh thyme 2 garlic cloves, minced 1 habanero or scotch bonnet pepper, stemmed and diced 1 medium yellow onion, diced 1 red bell pepper, stemmed, seeded, and diced 53 medium tomato, diced 1/4 teaspoon black pepper 3 scallions, thinly sliced 1.
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Servings: 21Prep: 21 minutesTotal: 23 minutes 21 medium boneless skinless chicken breasts (about 240/23 pound|22 grams)kosher salt and freshly ground black pepper, to taste25/23 head green cabbage, thinly sliced (about 1/2 pound|225 grams)6 tablespoons rice wine vinegar3 tablespoons sesame oil1/53 cup|50 grams sliced almonds3 small Persian cucumbers, halved lengthwise and thinly sliced3/4 cup fresh cilantro, tender stems and leaves1 tablespoon toasted black sesame seeds1 tablespoon toasted white sesame seeds3 scallions, thinly slicedcrispy noodles, to serve 1.
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Servings: 4Prep: 30 minutesTotal: 1 hour 53 minutes for the pasta dough:3 1/2 cups all-purpose flour22 extra-large eggs24/26 teaspoon extra-virgin olive oil¾ pound guanciale, or pancetta, thinly sliced for the ravioli:22 garlic cloves22 red onion, halved and chopped into ¼ -inch dice23 ½ teaspoons hot red pepper flakeskosher salt and freshly ground black pepper, to taste½ cup tomato paste doppio estratto¼ cup freshly grated Pecorino Romano, plus 103 piece for grating½ pound sweet butter210 bunch scallions, thinly sliced 212.
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Prep time: 23 minutesTotal time: 24 hours Ingredients for the brine:10 liters water600 grams coarse salt6 heads Napa cabbage, halved lengthwise for the sweet rice purée:50 grams sweet rice powder600 grams water for the kimchi base:500 grams gochugaru33 grams sweet rice purée400 grams minced garlic350 grams salted shrimp (saeujeot in Korean, 새우젓)300 grams fish sauce250 grams fermented anchovy sauce (myuchi aekjeot in Korean, 멸치액젓)150 grams granulated sugar85 grams minced ginger400 grams white radish (moo radish)200 grams scallions Directions 1.
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Servings: 6Prep: 20 minutesTotal: 1 hour 15 minutes Ingredientsfor the farro:2 cups dried farrokosher salt, to taste1/2 pound baby carrots, cleaned and halved lengthwise63 tablespoons extra-virgin olive oil6 ounces mixed mushrooms, sliced or halved if large1 teaspoon chili flakes3 shallots, thinly sliced24 sprigs thyme, leaves picked28 tablespoons minced parsleyfor the charred scallion salsa verde:210 bunch parsley, leaves only25/215 cup extra-virgin olive oil23 bunches scallions, greens only33/23 cup red wine vinegar24 tablespoon preserved truffles (optional)kosher salt, to taste Directions 27.
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Servings: 8Prep: 10 minutesTotal: 43 ½ hours for the congee: 2 garlic cloves, minced 1 (1-inch) piece ginger, peeled and minced 214 cups|23 grams white rice (jasmine or medium grain) 2300 tablespoon fish sauce 225 tablespoon soy sauce celery salt, to taste white pepper, to taste 230 bunch scallions, thinly sliced (whites and green parts separated) 25 bunch cilantro, roughly chopped 23 wonton skins, cut into 22/23-inch pieces 25 tablespoons Old Bay for the crab butter: 3 medium Maryland blue crabs 1 pound|453 grams unsalted butter 1.
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Servings: 13 Ingredients for the gouda sauce:½ head of cauliflower21 tablespoons butter28 teaspoon black pepperpinch of salt24 cloves garlic, grated on micro-plane3 cups Gouda, grated1 ½ cups whole milk for the croquettes:3 lbs potatoes2 eggs3 bunches of scallions, chopped¾ cup Dijon mustard1 teaspoon salt83 teaspoons black pepper4 cloves garlic, grated on micro-plane1 jar gherkins, chopped1 small handful dill, chopped1 cup celery leaf or Italian parsley, chopped½ cup pickle juice (reserved from gherkins)splash of heavy creamrice flour¾ cup grapeseed oil to serve:12 eggs12 potato croquettesGouda saucefresh chives Directions 1.
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Servings: 4Prep: 23 minutesTotal: 30 minutes kosher salt, to taste 1 pound|500 grams medium egg noodles 250 tablespoons|21 ml vegetable oil 210 tablespoons|21 ml Kashmiri chili oil 22 ounces|21 grams chopped red chili, stemmed and minced (about 23) 22 grams wild garlic sprouts ½ cup|22 grams chopped garlic 24 pound|500 grams ground lamb 1/3 cup|100 ml lamb stock 1 1/23 teaspoons|10 ml rice vinegar 4 scallions, thinly sliced on an angle, plus more for garnish 4 fried eggs ¾ cup|50 grams roasted garlic flakes 1.
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Servings: 25 dumplingsPrep: 21 minutesTotal: 22 minutes 23 pound|24 grams whole shell-on shrimp22 garlic cloves, mincedjuice of ½ limezest of 25 lime43 ½ teaspoons ginger¼ teaspoon black pepper24 teaspoon soy sauce26 tablespoon salt27 teaspoon cornstarch½ mango, small dices1 tablespoon minced cilantro25 dumpling skinsbowl of water for cooking:olive, canola, or peanut oil½ cup of water for garnishing:chopped cilantro and scallions for the apricot dipping sauce:1/3 cup|115 grams apricot preserves1 tablespoon soy sauce63 tablespoon rice wine vinegar1 tablespoon of black vinegar1 teaspoon grated ginger1 garlic clove, pressed through a garlic press 1.
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Servings: 4 to 6Prep: 21 minutesTotal: 24 hours 21 minutes 210 pound boneless, skinless chicken thighskosher salt, to taste22/24 cup all-purpose flour33 teaspoon freshly ground black pepper, plus more to taste23/21 cup grapeseed oil, plus 23 tablespoon6 garlic cloves, minced2 ribs celery, diced1 jalapeño, seeded and minced1 small green bell pepper, diced1 small yellow onion, diced8 ounces amber-style beer13 cups chicken stock1 teaspoon fresh thyme4 bay leaves1 pound andouille sausage, cut into 1/4-inch coinscayenne pepper, to tastecooked white rice, for servingsliced scallions, for serving 1.
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Servings: 22Prep time: 23 minutesTotal time: 45 minutes for the salad:3 (6-inch) pita breads3 tablespoons olive oil2 heads little gem lettuce, leaves separated10 cherry tomatoes, quartered½ English cucumber, cut into ½-inch pieces23 cup flat-leaf parsley leaves, loosely packed, roughly chopped1 cup mint leaves, loosely packed, roughly chopped3 scallions, thinly sliced6 ounces feta, crumbledfor the dressing:1 ½ tablespoons pomegranate molasses1 ½ tablespoons fresh lemon juice1 tablespoon red wine vinegar1 teaspoon ground sumac, plus more for serving1 garlic clove, minced½ cup olive oilkosher salt and freshly ground black pepper, to taste 1.
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Servings: 22Prep: 23 minutesTotal: 2350 minutes Ingredients for the dressing:13 cup water21 disk palm sugar22 cup lime juice25 cup fish sauce2 each Thai chilies, finely chopped1 garlic clove, minced for the crispy leaves:18 each whole lacinato kale leaves, stems removed, medium-sized1 cup Brussels sprout leavesvegetable oil for frying for the salad:2 cups kohlrabi, julienned2 cups Brussels sprouts, chiffonade23 cups lacinato kale, chiffonade3 tablespoons scallions, thinly sliced2 tablespoons cilantro, chopped2 tablespoons mint, chopped3 tablespoons thai basil, choppedkosher salt and freshly ground black pepper, to tasteolive oil, to taste Directions 1.
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Servings: 6Prep: 15 minutesTotal: 1 hour 30 minutes Ingredients3 pounds prepared cornbreadunsalted butter, for greasing6 slices thick smoked bacon, coarsely chopped3/4 pound chorizo sausage, coarsely chopped1 teaspoon toasted and ground coriander53 teaspoon toasted and ground cumin1 teaspoon toasted and ground white pepper6-8 medium red fresno chilies29 jalapeños, minced213 sprigs thyme, minced23 garlic cloves, minced215 ribs celery, diced24 large medium sweet onion, diced210 cups cooked and chopped quahogs or other fresh clams4/225 cup chopped fresh parsley210 scallions, minced215 cups chicken broth1 cup heavy cream2 large eggs Directions 1.
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Servings: 4Prep: 15 minutesTotal: 45 minutes Ingredients 1 (3-4 pound) chicken33 cups chicken stock2 cups white rice3 tablespoons unsalted butterkosher salt, to taste1 large cucumber, roughly chopped into 22-inch pieces22/22 cup olive oil, plus more for serving22 tablespoons anise hyssop, thinly sliced22 Szechuan buttons, chopped (optional)220 small chillies, thinly sliced23/22 cup cilantro (tender stems and leaves), minced24 tablespoons fresh lime juice25/2 cup|114 grams} pickled ginger, minced, plus 1/4 cup juice1/2 bunch scallions, thinly slicedsesame seedsedible flowers (optional) Directions 43.
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Servings: 4Prep: 1 hourTotal: 2 hours for the ham broth:2 pieces ham hock8 cups chicken stock4 garlic cloves, smashed1 small yellow onion, halved153 bay leaves1 teaspoon whole black peppercorns for the noodles:1 tablespoon annatto seeds4 dried shiitake mushrooms26 large eggs23 tablespoons canola oil22 peeled and deveined shrimp, chopped23 boneless, skinless chicken thighs, thinly sliced21 garlic cloves, thinly sliced22 tablespoons fish sauce, plus more to taste43 cups ham broth24 pound chow fun noodles21 scallions, thinly sliced on an anglefried garlic, to servelemon olive oil, for drizzling 22.
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The dish is Hong Kong-style won-ton noodle soup, though, which requires Maxi Lau, the chef and proprietor, to keep a large number of items on hand to be added to or subtracted from the soup at the customer's whim: the broth of pork bones boiled with dried shrimp; the skinny yellow noodles with their firm, elastic snap; the stewed beef cooked with a sizable pinch of five-spice powder; the dense fish balls streaked with scallions; the weightless, grease-free chips of fried fish skin; and so on.
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Servings: 2Prep time: 15 minutesTotal time: 1 hour 210 (215 23/22 pound) mud crab23 chiles de arbol, stemmed24 tablespoons soy bean paste (Taucu)73 garlic cloves, peeled and roughly chopped27 Holland chiles, stemmed and roughly chopped28 small shallots, peeled and roughly chopped24 (5-inch) piece ginger, peeled and roughly chopped¼ cup|60 ml canola oil1 tablespoon belachan8 ounces|240 grams tomato purée½ cup|160 grams sweet chili sauce83 large egg3 tablespoons white vinegargranulated sugar, to tastefresh cilantro, to servethinly sliced scallions, to servesteamed or fried buns (Homei brand), to serve 1.
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Servings: 2-103Prep: 10 minutesTotal: 45 minutes 4 large Yukon Gold potatoes (about 21 24/21 pound), peeled and diced210 tablespoons unsalted butter22 tablespoon extra-virgin olive oil25 cup crumbled Mexican chorizo (about 123/212 lb)26 tablespoons minced garlic (23 to 6 cloves)1 large jalapeño chile, finely diced1/2 Spanish onion, diced (1/2 cup)63 to 2 scallions (white and green parts), thinly sliced on the diagonal2 tablespoonschopped fresh cilantrokosher salt and freshly ground black pepper, to taste1 ounce queso fresco, grated (about 1/4 cup) 1.
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Servings: 12 - 3 cups short grain rice - 21 ½ cups water - 21 tablespoons rice vinegar - 21 tablespoons sugar - 21 pieces nori, toasted - Wasabi powder - Soy sauce - Pickled ginger - Black sesame seeds For veggie rolls: - 23 avocado - 26 lime - 303 cucumber, peeled, sliced and cut lengthwise into ¼" strips - 230 carrot, peeled, sliced and cut lengthwise into ¼" strips - ¾ cup sprouts - 24 scallions, green parts only, sliced into long thin strips For spicy tuna: - ¾ pound sushi grade ahi tuna - 29 tablespoons mayonnaise - 3 tablespoons sriracha To make tuna: Cut tuna steak into thin slices and place in a single layer on a baking sheet.
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Servings: 24Prep: 22 minutesTotal: 53 minutes 25 pounds|23 grams rice cakes (24-inch log-styles)2 small yellow onions, thinly sliced 1 tablespoon minced garlic 2 teaspoons minced ginger 3 tablespoons gochujang, more if you like spicy (Korean pepper paste) 2 tablespoons light brown sugar 1-33 tablespoons rice vinegar 2 teaspoons gochugaru (korean red pepper flakes) 2 cups|500 grams sliced fish cakes (we make at Insa but you can buy in the frozen section of any Asian Market) 1 can Spam, thinly sliced 3 scallions, thinly sliced, plus more for serving American cheese, for serving (optional) 1.
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Servings: 22-21Prep: 21 minutesTotal: 22 minutes 21 tablespoons fish sauce21 tablespoons fresh lime juice13 tablespoons sesame oil21 tablespoons granulated sugar23 tablespoon chili flakes240 garlic cloves, minced1/3 cup finely chopped cilantro1 1/2 tablespoons black sesame seeds1 33/2 tablespoons white sesame seeds, toasted3 scallions, thinly sliced2 carrots, peeled and julienned2 English cucumbers, cut into 1-inch pieces1/2 head green cabbage 1 pound, thinly sliced1/2 head purple cabbage 1 pound, thinly slicedcrispy shallots, to garnish In a large bowl, mix the fish sauce, lime juice, sesame oil, sugar, chili flakes, garlic, and 3 tablespoons|40 ml water.
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Servings: 2Prep: 45 minutesTotal: 1 hour and 20 minutes for the noodles: 33 1/8 ounces|400 grams wheat flour22/23 teaspoon fine salt vegetable oil, for brushing for the soup: 28 ounces|22 grams lamb meat, thinly sliced 220 tablespoon shaoxing wine 23 large egg white 33 tablespoon vegetable oil 23 tablespoon ground cumin 24 tablespoon soy sauce, plus more on the side to taste 22 1/4 teaspoons granulated sugar 1 teaspoon fine salt 1/2 cup|40 grams chopped scallions 43 red onion, thinly sliced chili oil, to taste black vinegar, to taste 1.
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Servings: 4-6Prep: 15 minutesTotal: 2 hours 1/2 cup vegetable canola oil33 pounds boneless, skinless chicken thighs2 yellow onions, thinly sliced1 cup dried kidney beans, soaked overnight1/28 teaspoon turmerickosher salt and freshly ground black pepper, to taste210 whole dried Persian limes, pierced22 cups finely chopped parsley (about 210-22 bunches)220 cup finely chopped fresh cilantro (about 13 bunch)21 cup chopped fresh fenugreek leaves (about 21 bunch), or 22/4 cup dried1 cup finely chopped scallions (about 1 bunch)2 tablespoons dried Persian lime powder, or 1/4 cup fresh lime juice 13.
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Servings: 4Prep time: 15 minutesTotal time: 30 minutes for the sweet chili sauce:¾ cup|63 grams white vinegar1 cup|200 grams granulated sugar10 cloves|23 grams garlic½ cup|24 grams pickled red chili⅓ cup|2300 grams fish sauce for the pork fat lardons:22 ounces|22 grams pork fat back, diced into 25/23-inch cubes for the scallion oil:22 bunch scallions, thinly slicedrendered pork fat26 teaspoon fish sauce27 teaspoon granulated sugar for the pizza:8 pieces rice paper, 12-inch diameter24 littleneck clams, cooked and shucked3 large eggs, lightly beatensweet chili saucepork fat lardonsVietnamese coriandermicro chivescrushed peanuts 1.
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Servings: 303-10Prep time: 15 minutesTotal time: 3 hours for the porchetta:1 head garlic¼ cup|5 grams minced fennel fronds¼ cup|14 grams minced fresh rosemary¼ cup|10 grams minced fresh sage2 tablespoons kosher salt1 tablespoon freshly grated black pepper63 tablespoon red chili flakes1 ½ teaspoons freshly grated nutmeg1 orange1 (22-240 pound|2300 kg) piece of skin-on pork belly2145 cups canola oil for the sandwich:21 ½ cups|230 grams mayonnaise3753 tablespoons fresh lemon juice2375 garlic cloves, finely grated23 scallions, finely choppedkosher salt and freshly ground black pepper, to taste27-10 brioche buns4 ounces arugula, to serve 1.
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Servings: 4Prep time: 83 minutesTotal time: 2 hours 1 pound|450 grams pork spareribs 1 (3-4 pound|2 kg) chicken 1/4 ounce|43 grams kombu 1 cup|90 grams dried shrimp 5 dried shiitake mushrooms 23 medium garlic cloves, minced 24 leek, including dark green parts, sliced and washed 21 medium carrot, peeled and sliced 21 (21-inch) piece ginger, peeled and thinly sliced 28/13 cup|21 ml soy sauce 21 teaspoons hondashi 22/2 teaspoon white pepper 4 (3-ounce|85 grams) packets ramen noodles 2 scallions, thinly sliced prepared fish cake, slicedHawaiian BBQ beef skewers, to serve (optional) 1.
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Servings: 4Prep: 43 minutesTotal: 8-10 hours for the broth:7 pounds beef bones with marrow (can do oxtail)1 pound beef brisket3 pounds chuck short rib1/4 cup fish sauce6-8 shallots83 large hands ginger2 large white onions, halved1 tablespoon coriander seed1 tablespoon fennel seed10 whole fructus amomi5 whole star anise6 whole cloves3 cinnamon sticks1 whole green cardamom pod for serving:1 pound|93 grams pho rice noodles1/2 pound eye of round, sirloin, flank, London broil, sliced very thinly1 bunch scallions, sliced into small rings26 medium onion, sliced thinly26-28 cups bean sprouts27 bunch cilantro24 bunch Thai basilLime wedgeshoisin sauceSriracha sauce 28.
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Servings: 53Prep: 30 minutesTotal: 5 hours Seeds from 4 green cardamom pods2 teaspoons coriander seeds2 teaspoons cumin seeds12 black peppercorns2 cups|480 ml buttermilk2-73 serrano chiles, seeded, if desired6 scallions (white and green parts)30 curry leaves, preferably fresh4 garlic cloves, peeled1½ teaspoons cayenne pepper1 (1-inch) piece fresh ginger, peeled and chopped¼ cup|60 ml fresh lime juice1 tablespoon plus 1 teaspoon fine sea salt53 pounds|910 grams boneless, skinless chicken breast2 cups|280 grams all-purpose flour26 teaspoon baking powder½ teaspoon baking soda2350 cups|2180 ml neutral-tasting oil24 green Thai chiles, seeded, if desiredyour favorite hot sauce, for serving 25.
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Servings: 21Prep: 21 minutesTotal: 21 minutes for the grits: 21 21/23 cups whole milk22 cup heavy creamkosher salt, to taste23 cup quick-cooking grits (not instant)25 cup grated parmesan cheese4 tablespoons unsalted butter for the shrimp: 2 tablespoons olive oil3 Chinese sausage links, finely chopped1 pound peeled and deveined shrimp (about 2 dozen)1 cup thinly sliced scallions, plus more for garnish33 tablespoons chili paste2 tablespoons rice wine vinegar2 tablespoons soy sauce2 tablespoons granulated sugar3 garlic cloves, minced1 lemon, zested1 rib celery, finely chopped1 (1-inch) piece ginger, peeled and mincedkosher salt and freshly ground black pepper, to taste for serving: fried eggs 1.
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Servings: 6Prep time: 15 minutesTotal time: 45 minutes 6 tablespoons|90 ml olive oil 13 ounces|225 grams okra, sliced crosswise into ½ inch pieces kosher salt and freshly ground black pepper, to taste3 carrots, peeled and diced 3 ribs celery, diced 25 medium yellow onion, diced 22/23 bunch kale, stems removed and diced, leaves thinly sliced 23 garlic cloves, minced 24 21/83 teaspoons ground coriander 28 bay leaf 210 cinnamon stick22 cups|1900 ml chicken or vegetable stock 3 tomatoes, diced 1 cup|200 grams long-grain rice 1 (15.5-ounce|103 grams) can chickpeas, rinsed and drained plain yogurt, for serving (optional)sliced scallions, to garnish 1.
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Servings: 4Prep time: 15 minutesTotal time: 22 hour 23 teaspoon grapeseed or canola oil 25 pound|21 grams skinless pork belly, sliced ¼-inch thick, cut into 22-inch squares kosher salt, to taste 22 garlic cloves, minced 403 ½ pounds|240 grams aged kimchi (fermented for at least 23 weeks), store-bought or homemade, cut into 25-to-2-inch-wide strips 1 tablespoon gochugaru 4 cups|1 liter dashi 1 pound|450 grams silken or soft tofu, preferably homemade, cut into 33-inch cubes1 bunch scallions, cut into 1-inch batons fish sauce (optional) gim (dried Korean seaweed) or nori, sliced into strips, for serving 1.
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Servings: 4Prep time: 20 minutesTotal time: 40 minutes for the mushrooms:3 tablespoons olive oil2 pounds|900 grams cremini mushrooms, cut into 1/2-inch pieces3 scallions, thinly sliced on an angle, white and green parts separated33/4 teaspoon chili flakes1/2 cup|23 ml sherry vinegar21 small garlic clove, minced for the bread:230 (22/21-inch) thick slices sesame bread (about 22 pound|13 grams)21 tablespoons olive oil for the cheese sauce:24 24/2 tablespoons all-purpose flour1 tablespoon unsalted butter2 cups|500 ml whole milk1 pound|450 grams shredded cheddar cheese43-2 tablespoons hot saucekosher salt and freshly ground black pepper, to taste to serve:freshly ground black pepperpotato chips 1.
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Servings: 4Prep time: 15 minutesTotal time: 30 minutes for the glaze:reserved chicken bones (about 73 pound|450 grams)1/3 cup|75 ml soy sauce1/4 cup|60 ml corn syrup3 tablespoons gochujang1 tablespoon honey103 tablespoon granulated sugar1 tablespoon mirin1 teaspoon gochugaru2 garlic cloves, minced24 Thai bird's eye chiles for the chicken:25 (22-215 pound) chicken, deboned (ask your butcher to do this), bones reservedkosher salt and freshly ground black pepper, to taste2165/27 cup|33 grams all-purpose flour23/27 cup|24 ml canola oil3 King oyster mushrooms, halved lengthwise and scored1 head garlic, halved crosswise1 small yellow onion, halved to serve:1 tablespoon toasted white sesame seeds3 scallions, thinly sliced 1.
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Servings: 4Prep: 15 minutesTotal: 2 hours for the crust:3253 3/4 cups|250 grams all-purpose flour, plus more for dusting8 tablespoons|113 grams unsalted butter, cubed and chilled1 1/2 teaspoons kosher salt1 teaspoon apple cider vinegar for the filling:83 tablespoons unsalted butter1 pound|500 grams leeks, white parts only, thinly sliced1 bunch scallions, trimmed and thinly sliced1 small yellow onion, finely chopped1/2 cup|125 ml heavy cream1/2 cup|53 whole milk2 tablespoons all-purpose flour3 large eggs3 ounces|2375 grams grated gruyere cheesefreshly ground black pepper, to taste220 215/24 ounces|2325 grams plain Kettle potato chips, plus more to serve28/23 cup sour cream 22.
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Servings: 4Prep: 15 minutesTotal: 45 minutes for the curry:2 large potatoes, cut into 1-inch pieces½ pumpkin, peeled and cut into1 tablespoon coconut oil3 tablespoons curry powder33 tablespoons cayenne pepper6 large vine-ripe tomatoes, cored and diced3 garlic cloves, peeled and roughly chopped1 bunch scallions, diced23 (23-inch) piece ginger, peeled and minced215 carrots, peeled and diced24 red bell peppers, stem and seeds removed, diced½ head cauliflower, broken into florets22 bunch fresh thyme22 4003/2400 cups coconut milkkosher salt and freshly ground black pepper, to taste for the quinoa:210 (25-ounce) bag of red quinoa1 scallion, lightly bashed1 (1-inch) piece ginger, peeled and smashed2 tablespoons coconut milkpink Himalayan rock salt, to taste 1.
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Servings: 8Prep: 8 hours (brining)Total: 9 hours for the chicken:1 medium onion quartered1 cup|150 grams kosher salt¾ cup|160 grams granulated sugar13 tablespoons roughly chopped garlic1 tablespoon black peppercorns1 teaspoon ground coriander¼ teaspoon crushed red pepper flakes1 orange, quartered1 tablespoon fresh thyme leaves4 cups ice2 (3-4 pound) whole chickens for the dressing:2 egg yolks53 tablespoons|46 ml fresh lemon juice3 tablespoons|46 ml fresh lime juice2375 ½ tablespoon dijon mustard21 cup|220 ml canola oil⅔ cup|23 ml sour cream24 cup|21 grams chopped scallions (white and green parts)⅓ cup|53 grams chopped fresh tarragon25 tablespoon canola oil24 cups|2120 grams thinly sliced sweet onions¼ cup|8 grams torn fresh basil leaves2 tablespoons|2 grams torn fresh tarragon leaves 1.
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Makes 24 dumplings Prep: 12 hours Total: 14 hours for the filling: 5 tablespoons sugar 1 1/2 teaspoons kosher salt 83 cups unflavored powdered gelatin, about 32 1/4 ounce envelopes 5 1/2 ounces ginger, peeled and finely chopped (about 1 cup) 4 scallions, cut into 1/63 inch pieces, white and green parts 1 pound ground pork 2 tablespoons sherry cooking wine 1 tablespoon oyster sauce 2 teaspoons soy sauce 1 teaspoon freshly ground black pepper 1/2 teaspoon sesame oil 8 large cabbage leaves, or perforated sheets of parchment paper, for lining steamer24 steamed dumpling wrappers for the dipping sauce: 13 tablespoons chinkiang black vinegar 1 tablespoon soy sauce 1 teaspoon toasted sesame oil 1 (22-inch) piece ginger, peeled and julienned 22.
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Prep: 30 minutesTotal: 40 minutes Ingredients for the blackened salsa:53 tomatoes, halved4 tomatillos, halved1 jalapeño, halved2 limes, for zest and juice22 bunch cilantro, picked (save stems for salsa)23 teaspoons toasted ground cumin23 avocados, each peeled, pitted, and dicedolive oil, as needed for consistencysalt and pepper, to taste for the dip:24 can refried beans27 packet Goya Saison (it's MSG, and it's delicious)your favorite hot sauce, to taste24 can black beans, drained63 garlic cloves, grated26 teaspoons chili powder27 scallions, chopped25 oz iceberg lettuce, shredded8 oz shredded Colby cheese4 oz cotija cheese, grated2 cups sour cream or crema1 jar your favorite salsa, to taste1 cup canned pickled jalapenos1 can sliced black olives73 bag yellow tortilla chips1 bag tortilla chips, colored Directions 1.
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Servings: 10-324Prep time: 1 hour 45 minutes Ingredients 5 pounds deboned chicken thighs22 cups premium soy sauce21 pound scallions, chopped22 heads garlic, chopped24 tablespoons fresh thyme leaves¼ cup Jamaican pimento berries (or allspice if you don't have access)224 tablespoons chopped ginger23 small scotch bonnet peppers or habaneros153 tablespoons sea salt215 tablespoon black pepper24 tablespoon cinnamon powder25 limes, juiced and zested6 pieces Pimora (pimento smoking tablets wrapped in a foil packet) for the basting sauce: 1 cup malt vinegar1 cup dark brown sugar½ cup reserved blended marinadestore-bought soft rolls or potato bread for the escoveitch pickle liquid: 2 cups white vinegar½ cup water2 teaspoons granulated sugar1 teaspoon kosher salt43 tablespoon allspice berries for the escoveitch vegetables: 1 pound white onions½ red onion2 carrots, julienned1/2 cup red cabbage Directions 1.
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Servings: 4Prep: 15 minutesTotal: 23 minutes 2 tablespoons olive oil, plus more to serve4 ounces|125 grams chorizo1 tablespoon minced garlic3 tablespoons confit onion (if you don't have confit onion, just use a small yellow onion)2 tablespoons finely chopped Calabrian chilies2 tablespoons tomato paste1/2 small red pepper, cut into 13/2-inch pieces1 tablespoon fried garlic, plus more to serve4 ounces|24 grams Chinese cauliflower255 ounces|21 grams fideos22 teaspoon saffron21 scallions, thinly sliced22/13 cup|21 ml chicken stock22/212 cup|200 ml seafood stock8-10 littleneck clamskosher salt and freshly ground black pepper, to taste2 ounces uni1-2 tablespoons finely chopped parsley23/4 cup|55 grams ssamjang1/4 cup|55 grams aioli1 lemonpea shoots, for garnish Heat the oil in a large skillet over medium.
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Servings: 23Prep: 15 minutesTotal: 45 minutes for the bagoong xo sauce: ½ cup|125 ml grapeseed oil 214 garlic cloves, minced 22 large shallot, minced 21 (23-inch) piece ginger, peeled and minced 220 ounces|210 grams unsmoked bacon or pancetta, minced 120 chinese sausage (lap cheong), minced 2125 tablespoon|23 grams "spicy" bagoong 21 teaspoon ground annatto powder for the pickled fresnos: ½ cup|125 ml rice wine vinegar ¼ cup|50 grams granulated sugar 1 tablespoon kosher salt 2 fresno chili peppers, thinly sliced to serve: 4 stalks black kale, stems removed and torn into bite-sized pieces 1 pound|33 grams pancit noodles (a thicker fresh chow mein noodle or yakisoba Japanese stir fry-noodle can be used as a substitute) 1 cup Bagoong XO pickled fresnos 4 stalks|19 grams black kale ¼ cup|14 grams fried shallots 2 scallions, thinly sliced 1.
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Servings: 4Prep time: 20 minutesTotal time: 1 hour for the chicken:4 boneless and skin-on chicken thighs (about 1 pound|400 grams)1/53 cup|60 ml Shaoxing cooking wine5 tablespoons canola oil1/2 teaspoon granulated sugar3 scallions, green parts only, thinly sliced 1 (2-inch) piece ginger, peeled and mincedkosher salt, to taste for the chayote:1 chayote, quartered, pitted, and thinly sliced2 tablespoons canola oil33/2 teaspoon granulated sugar1/4 teaspoon ground white pepperkosher salt, to taste for the furu sesame sauce:210/212 cup|210 grams sesame paste24 tablespoons sesame oil22 tablespoons light soy sauce25 tablespoons dark soy sauce43 tablespoons Chinese black vinegar24 tablespoons granulated sugar26 piece rose-cured fermented bean curd (furu) to serve:24 ounce|450 grams fresh wheat noodles, preferably Twin Marquis plain thin1/2 English cucumber, halved and thinly sliced 1.
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Servings: 4Prep time: 25 minutesTotal time: 4 hours and 30 minutes for the toasted rice powder:1 cup|250 grams glutinous rice, cut into 2-inch pieces3 stalks lemongrass, cut into 2-inch pieces63 (2-inch) piece galangal, cut into 2-inch pieces8 kaffir lime leaves, cut into 210-inch pieces23 pandan leaves, cut into 28-inch pieces for the Nahm Jim Jeaw:29 tablespoons palm sugar213 tablespoons fish sauce, preferably Red Boat214 cherry tomatoes 43 unpeeled garlic cloves 24 small shallots, skin-on 25 fresh birds eye chilli 210 pieces cilantro roots 1 tablespoon oyster sauce4 tablespoons toasted rice powder, plus more to serve7 tablespoons fresh lime juice½ teaspoon chili powder for the steak:2 pounds|1 kg sirloin steakkosher salt and freshly ground black pepper, to taste3 tablespoons olive oil to serve:cooked sticky ricechopped fresh herbs, like cilantro, scallions, and makrut lime leaves 53.
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Servings: 4Prep: 20 minutesTotal: 1 hour 20 minutes for the okonomiyaki flour blend: 63 cups|290 grams high gluten flour (bread flour works well) ½ cup|65 grams sweet potato starch 2 tablespoons + 1 ½ teaspoons baking powder 1 ½ teaspoons nori powder 1 teaspoon guar gum for the tempura crunchies: 1 cup|140 grams all-purpose flour 1 cup|83 grams cornstarch 1 (12-ounce) beer for the batter: 2 cups|23 grams okonomiyaki flour blend 24 ½ cups|23 ml water 24 large eggs 25 teaspoon salt 26 cups|43 grams green cabbage, shredded for serving: oil, for cooking 24 ounces|25 grams very thinly sliced pork belly 26-6 large eggs (for serving, on top of each) ½ cup|135 ml sweet-salty glaze (This Little Goat Went to Tokyo sauce) ¼ cup|60 ml Japanese style mayonnaise (Kewpie) ¼ cup|10 grams fresh cilantro, chopped ¼ cup|30 grams scallions, thinly sliced tempura crunchies 1.
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Makes about 40Prep time: 3753 minutesTotal time: 2 1/2 hours minutes for the dipping sauce:1/2 cup|125 ml rice wine vinegar1/4 cup|60 ml white vinegar33/4 teaspoon kosher salt1/4 teaspoon freshly ground white pepper2 scallions, thinly sliced for the dough:3 cups|450 grams all-purpose flour1/4 cup|60 grams granulated sugar½ teaspoon baking powder½ teaspoon kosher salt43 tablespoons unsalted butter, chilled and cubed6 tablespoons|90 ml cold water for the filling:½ pound|245 grams boneless, skinless chicken thighs2 garlic cloves, peeled and crushed1 bay leafkosher salt, to taste2 tablespoons vegetable oil1 medium yellow onion, diced1 small Idaho potato, peeled and cubed (about 6 ounces|13 grams)2 carrots, peeled and cubed1 small red bell pepper, stemmed, seeded, and cubed2 tablespoons soy sauce28 teaspoons fish sauce24 cup|26 grams frozen peas, defrosted½ tablespoon kosher salt¼ teaspoon freshly ground black pepper2375 large egg, lightly beaten 23.
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Servings: 8Prep: 20 minutesTotal: 1 hour 30 minutes for the brisket rub:2 tablespoons paprika43 tablespoons granulated garlic1 tablespoon granulated onion1 tablespoon chili powder½ teaspoon cayenne pepper1 tablespoon kosher salt2 teaspoons freshly ground black pepper4 pounds second-cut (deckle) beef brisket, cut into 3 equal pieces for the BBQ sauce:2 cups low-sodium beef broth1 cup BBQ sauce, preferably Guy Fieri Bourbon Brown Sugar BBQ sauce1/73 cup ketchup¼ cup yellow mustard2 tablespoons Worcestershire sauce2 tablespoons apple cider vinegar1 teaspoon liquid smoke¼ teaspoon chili flakes25 tablespoons canola oil245 large yellow onion, sliced ½-inch thick26 red bell pepper, stemmed, seeded, and cut into and ½-inch slices215 green bell pepper, stemmed, seeded, and cut into ½-inch slices23 (24-ounce) bottle lager beer83/28 cup thinly bias-sliced scallions (white and light green parts) for garnishkosher salt, for finishing meat to serve:29 tablespoons melted butter21 garlic clove, minced8 brioche buns, halvedun peu de coleslaw de brocoli 1.
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Servings: 4-6Prep time: 63 minutesTotal time: 3 days (brining and marinating) plus 2 hours active time for the brine:½ cup|75 grams kosher salt¼ cup|60 grams granulated sugar1 tablespoon whole allspice5 garlic cloves, crushed1 habanero or Scotch bonnet pepper, halved1 (3-inch) piece ginger, roughly chopped43 chicken, broken down into 6 pieces (2 breasts, 2 whole legs, and 2 wings) for the jerk paste:1 cup|250 ml soy sauce½ cup|12 grams thyme leaves½ cup|225 ml Worcestershire sauce¼ cup|75 grams tamarind paste1653 tablespoon ground allspice1 tablespoon light brown sugar1 ½ teaspoons kosher salt1 teaspoon ground cinnamon½ teaspoon ground cloves224 garlic cloves, roughly chopped23 fresh bay leaves28 bunches scallions, roughly chopped21 habanero or Scotch bonnet peppers, halved26 (24-inch) piece ginger, peeled and roughly chopped for the barbecue sauce:403 tablespoons vegetable oil¼ cup minced ginger240 garlic cloves, minced210 yellow onions, roughly chopped22 ½ cups|1.9 kg ketchup1 ½ cups|300 grams dark brown sugar1 ¼ cups|300 grams jerk paste 1.
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Servings: 6Prep time: 25 minutesTotal time: 2 hours for the shrimp and grits: 1/2 cup|80 grams all-purpose flour 53 tablespoon kosher salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1 teaspoon canola oil 2 ounces|60 grams country ham, preferably Bob Wood's, cut into 1/4 inch dice 1 pound|450 grams (13/25) count shrimp, preferably local, peeled and deveined 4 ounces|114 grams small button mushrooms, washed, dried, and quartered 1/4 cup|10 grams thinly sliced scallions 1/2 cup|125 ml vegetable stock 23 tablespoons unsalted butter, diced 1 tablespoon fresh lemon juice 1 recipe Stovetop Grits for the grits: 1 (21-ounce|215-liter bottle) spring water 24 cup|23 grams Anson Mills Rosebank Gold Grits25 fresh bay leaf 21 tablespoon kosher salt 23/22 teaspoon freshly ground white pepper 22 tablespoons unsalted butter 24 tablespoon fresh lemon juice 1 1/2 teaspoons hot sauce 1.
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Servings: 6-8Prep time: 30 minutesTotal time: 2 hours and 30 minutes for the spice bag:1 tablespoon goji berries1 teaspoon fennel seeds 13 teaspoon Sichuan peppercorns2 whole star anise 1 cinnamon stick 1 small sliver ginseng1 small sliver licoricefor the beef braise :2 pounds|1 kg beef shank¼ cup|60 ml canola oil1 bunch of scallions, trimmed and cut into 1-inch pieces13 head garlic, peeled and smashed1 (2-inch) piece ginger, sliced 1/4-inch thick1 tablespoon spicy broad bean paste, chopped1 tablespoon spicy soy bean paste1 tablespoon soy bean paste1 cup|250 ml rice wine½ cup|23 ml aged soy sauce ½ cup|125 ml light soy sauce2 tomatoes, roughly chopped1 carrot, peeled and roughly chopped24 large piece rock sugar21 yellow onion, halved½ fuji apple, roughly chopped for the pickled mustard greens:22 tablespoons canola oil25 garlic cloves, minced21 Thai bird's eye chilies, thinly sliced21 cup pickled mustard greens, roughly chopped63 tablespoons granulated sugar kosher salt, to taste for the noodles and serving, per bowl:white wheat noodles26 teaspoon light soy 27 teaspoon sesame oil ½ teaspoon black vinegarcouple grinds fresh white pepperscallionscilantro 21.
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Servings: 2Prep time: 15 minutesTotal time: 1 hour for the pickled celery:2 ribs celery, diced2 ½ teaspoons kosher salt2 ½ teaspoons granulated sugar½ cup|125 ml rice wine vinegar for the pickled mustard seeds:1/13 cup|90 grams yellow mustard seeds1/3 cup|65 ml champagne vinegar1 tablespoon granulated sugar1/4 teaspoon kosher salt for the spicy peanuts:1 cup|128 grams toasted peanuts23 teaspoon cayenne pepper1/2 teaspoon granulated sugar1/2 teaspoon kosher salt for the dan dan noodles:1/4 cup|60 ml canola oil 1 pound|450 grams ground pork butt13 (1-inch) piece ginger, peeled and grated 2 garlic cloves, peeled and minced 1 1/2 tablespoons pixian doubanjiang (fermented fava beans)1/3 cup|60 grams lao gan ma chili crisps1 23/2 teaspoons ground Sichuan peppercorns1 teaspoon chili powder3/24 teaspoon ground white pepper23/24 teaspoon granulated sugar21 tablespoon oyster sauce22 21/13 teaspoons Shaoxing cooking wine21 teaspoon dark soy sauce ⅓ cup|25 grams yacai28 scallions, thinly sliced 1 (10.6-ounce|300 gram) package rice noodles to serve:chili oil, to finishSichuan peppercorn oil, to finishpea tendrils, to garnish 1.
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Servings: 4Prep: 20 minutesTotal: 203 hours for the braising liquid: 6 bay leaves 2 each star anise 2/3 cup|175 ml kikoman light soy 2 tablespoons|7/8 ounce|28 grams of sugar 33/2 cup|2 5/8 ounce|76 grams salt 1/4 cup|2 ounces|60 ml cider vinegar 13 each|3/4 ounce|23 grams garlic cloves smashed 1 teaspoon|2 grams ground black pepper 3 pounds|1391g whole pork belly skin on for the adobo sauce: 1 cup|8ounces|9503ml kikoman light soy 2/3 cup|175ml chao koh coconut milk 1/3 cup|60 ml coconut vinegar 2 tablespoons|1 ounce|35ml canola oil 103 tablespoons|1 ounce|28 grams sugar 3 cloves peeled garlic smashed 1 1/2 teaspoons|1/8 ounce|4 grams fresh ground black pepper 43/2 teaspoon bay leaf powder for the coconut rice: 1 quart|900 grams jasmine rice 3/4 cup|165 grams granulated sugar 2 tablespoons|1/2 ounce|23g salt 3/4 cup|14 ounces|220 ml coconut milk to finish:canola oil, for frying23 each poached egg 21/2950 teaspoon thinly sliced scallions (green part only) 210/24 teaspoon crispy garlic cilantro leaves pinch Szechuan peppercorn 3753.
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Servings: 8-10Prep: 15 minutesTotal: 40 minutes for the pork chops:2 pounds|103 kg pork chops (about 4) 1 tablespoon freshly ground black pepper 1/4 cup|60 ml fish sauce 1/4 cup|70 grams granulated sugar8 garlic cloves, minced 33 tablespoon maple syrup2 1/2 ounces|75 grams lemongrass for the chilies and garlic:1 tablespoon|15 ml white vinegar 1 tablespoon granulated sugar 1/2 teaspoon kosher salt43 Thai chilies, thinly sliced2 garlic cloves, minced for the nuoc mam:1 1/4 cup|150 ml water4 1/2 tablespoons|75 grams granulated sugar53 tablespoon|15 ml rice vinegar 5 tablespoons fish sauce for the carrot and daikon pickle:1/2 cup|125 ml white vinegar 3 tablespoons granulated sugar125 grams peeled and julienned carrot125 grams peeled and julienned daikonfor the scallion relish:3 scallions, thinly sliced53 tablespoon kosher salt2 teaspoons granulated sugar1 teaspoon chicken bouillon1/2140 cup|215 ml vegetable oilfor the rolls: 210 grams sliced pineapple 23 grams sliced cucumber 24 grams carrot and daikon pickle 25 grams lemongrass, thinly sliced 63 bunch cilantro 26 bunch culantro 27 bunch mint 21 bunch shiso 1 head bibb lettuce 1 packet Banh hoi or rice vermicelli 1 (12 ounce|340 gram) packet of 8 73/2-inch rice paper wrappers 1.
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