Does anyone regrow scallions in their windowsills anymore? I decided to ditch the practice years ago after I tired of the odor, but nevertheless, I continue to love the mild, onion-y flavor scallions ...

Ultra-quick and excellent whether served hot or at room temperature, udon noodles tossed with Cantonese ginger-scallion sauce explode with flavor. The sauce I’ve used is a riff on a recipe in David ...

Keep this compound butter recipe in your back pocket for busy nights Fred Hardy II Keep this citrusy and flavorful compound butter recipe in your back pocket for busy nights. It turns simple dishes — ...

Alex Guarnaschelli is an Iron Chef, Food Network celebrity chef, author of Old-School Comfort Food and the executive chef at New York City’s Butter restaurants. Read her PEOPLE.com blog every Tuesday ...

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

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

Until recently, people associated millet mostly with birdseed. Now it's rising to the top of the trendy grain list with its interesting texture, versatility, and a nutritional value comparable to ...

Ginger, scallion and garlic make up the aromatic trio in Shanghai cooking. They add fragrance and depth and neutralize the “meatiness” or “fishiness” of pork and seafood. This dish uses all three to ...