Scallion

In some parts of Japan, yakiton (skewered, grilled pork) is even more popular than grilled chicken.

Negima—chicken placed alternately on a skewer with green onion or scallion—is one of the most popular yakitori dishes.

Scallion salad, known as pa muchim or pajeori, is one of the mainstays of Korean barbecue.

Add these pickled tomatoes to eggs, soup, sauce, or salsa.

This succulent and juicy drunken chicken gets boiled—twice!—and served with a classic ginger and scallion sauce.

There are no insects in this Sichuan noodle dish; the name refers to the way the bits of pork cling to the noodles.

This easy-to-savor chile oil is traditionally made with a specific chile, èr jīngtiáo.

If time is of the essence, a skin-on fish fillet is your best friend. Not only does this black bass crisp up beautifully when pressed down on a hot pan—it also absorbs the flavors of its dressing beautifully.

Savory, warming miso soup is a Japanese mainstay, commonly enjoyed for breakfast alongside rice, eggs, fish, and pickles.

Turkish pide is a popular summer snack; this version uses sheep’s-milk cheese.

This vegetarian pad Thai gets its tangy-sweet flavor and flush of heat from a sauce made with tamarind pulp, soy sauce, brown sugar, and Sriracha.

This Taiwanese classic gets its name from the generous amounts of soy sauce, sesame oil, and rice wine it calls for.

This take on a very popular Thai bar snack—freshly fried cashews tossed with salt, chiles, scallions, and fragrant lime zest—is simple but so good with an ice-cold beer.

A salad of brown lentils, dressed with sliced onions and a mustard vinaigrette, is perfect for picnicking. 

The two imperatives are that the tomatoes must be truly ripe and sweet and that the sauce should be eaten at once. If you must, you can hold it for up to two hours refrigerated and tightly covered, but it loses its magic fast. For the right slightly coarse texture, the ingredients should be chopped separately by hand. The only thing I sometimes do with the food processor is the chiles. Try to find fresh ones—canned jalapeños will work, but aren't ideal in a sauce supposed to be sparkling fresh.

This is my version of a veggie burger—using the meatiness of seared clusters of maitake mushrooms gives an additional layer of umami with a miso glaze.

Flavored with citrus, maple syrup, and cilantro, this slaw makes an excellent topper for tacos or huaraches.