But because I still want to roll out dough, smell its golden glow as it bakes and eat it warm out of the oven, I’m going to ...

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 ...

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

Turn Genevieve Ko’s cinnamon roll Bundt cake, breakfast enchiladas or sesame scallion buns into a new holiday tradition.

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 ...

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

"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 ...

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 ...

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 ...