Scallion

This is a great last-minute dinner.

Qiāng bǐng is crispy on the outside, fluffy and chewy on the inside, and truly magical when fresh off the stove.

These simple, flavorful noodles are seasoned with soy sauce and a sprinkle of umami-rich dashi powder, plus three dimensions of garlic: fresh, fried, and infused into oil.

Some people might be afraid of cooking chicken hearts, but they’re not that much different from any cut of dark chicken meat. These morsels of muscle are perfect for grilling: lean, flavorful, with a perfect bouncy bite.

Our new favorite pot roast is just a pile of veggies. Here, carrots get a fresh wake-up from a combination of bright, lemony sumac, funky anchovies, and sweet spring onions.

This shepherd’s pie uses ground chicken and leans toward warming flavors, incorporating bright bursts of the tropics—ginger, habanero chile, lime—as well as aromatic Angostura bitters.

Serving whole fish during Chinese New Year symbolizes the wish for prosperity throughout the year and many happy returns. When you serve whole fish, it's traditional to point the head toward the most distinguished guest.

These pan-fried dumplings are among the best selling items at Nom Wah Tea Parlor in New York City. The chicken gives the dumplings body, while the cabbage gives them volume.

Poach turkey in an anise, ginger, and scallion broth, then shred the meat and toss with a savory, lard-enriched sauce for this traditional Taiwanese preparation.

In this recipe, every single grain of rice gets coated in egg yolk and fries up perfectly distinct and chewy. Think of this method as a canvas for mixing in different ingredients and flavors—just don't skip the furikake.

These beans cook with a combination of herbs, alliums, and chiles—and salt is added right from the start. No pre-soaking means this just might be the easiest pot of beans you'll ever make.

You’ll find Korean rice cakes in all kinds of shapes and sizes—from long cylinders to thin, oblong rounds. While their flavor does not change according to shape, textures do. Thin rice cakes work well for this stir-fry, as they quickly absorb flavors and soften into crispy, chewy coins.

This reimagined chicken salad is lighter and leafier than your standard picnic lunch. Tender poached chicken, crisp greens, cukes, and scallions get tossed with a sesame dressing that takes its cues form gomae, a Japanese spinach salad.

This dish is inspired by a classic Cantonese preparation, which is traditionally battered and deep-fried. Here, the fish is pan-seared in hot oil, but still gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.

In this frittata, corn adds the perfect texture while a jam-like tomato compote adds a wonderful sweetness.

Set yourself up for success: The farro, tofu, eggs, dressing, and pickles can all be made up to five days ahead.

Fresh ramen noodles become a dreamy throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing.

This salad is inspired by Chinese dish lao hu cai, otherwise known as tiger salad. Unripe plums, nectarines, or peaches marinate in a spicy dressing and get tossed with crisp celery and herbs.

While this recipe features scallions, Korean pancakes can be filled with almost anything: garlic chives, ramps, chrysanthemum leaves. If you want something a little more substantial, add squid or shrimp cut into  bite-sized pieces.