Recipe Roundup

73 Recipes for Green Onions, Scallions, Spring Onions, and Whatever Else You Want to Call Them

More than just a garnish, scallions (aka green onions) add a fresh, grassy, delicate onion flavor to every dish they touch. In these recipes for side dishes, dips, appetizers, and mains, the green onion is king.
Roasted scallions in oil with half head of garlic in oval baking dish.
Photo by Chelsie Craig, Food Styling by Claire Saffitz
  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    3/73

    Coconut Shrimp Pancakes with Fresh Herbs

    In this Asian-inspired dinner, the savory, protein-rich pancake is made with chickpea flour and coconut milk, and is studded with bacon, scallions, and turmeric-spiced shrimp. Top it off with fresh herbs and crunchy mung beans and it’ll gain a permanent place in your weeknight rotation.

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  • Photo by Ted Cavanaugh
    4/73

    Cheesy Grits with Scallions and Jammy Eggs

    File under: Breakfast for dinner.

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  • Photo by Alex Lau, Food Styling by Andy Baraghani
    7/73

    Ginger-Scallion Ramen Noodles

    The noodles are just a vessel for this savory, gingery, simple weeknight sauce.

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  • Photo by Chelsea Kyle, Food Styling by Simon Andrews, Prop Styling by Beatrice Chastka
    8/73

    Whole Black Bass with Ginger and Scallions

    A whole fish, representing abundance, is almost always included on the celebratory Chinese table. Ours is flavored only lightly, with ginger and scallions, so as not to overpower the fresh taste of the fish. We developed an oven-steaming method to free up space on your stovetop for soup and stir-fries.

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  • Photo by Chelsie Craig, Food Styling by Claire Saffitz
    9/73

    Slow-Cooked Scallions with Ginger and Chile

    Leave scallions in the oven for about an hour to draw out their sweetness for a low-maintenance side dish.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Michelle Gatton
    10/73

    Tandoori Chicken Bowls

    This prep-ahead dinner can be served layered in bowls or deconstructed for picky eaters with the ginger, scallions, and cilantro sauce on the side.

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  • Photo by Chelsea Kyle, Food Styling by Jennifer Ophir
    17/73

    Epis (Haitian Seasoning Base)

    This blend of onions, scallions, garlic, parsley, bell peppers, and other spices is the foundation for most Haitian dishes. In Haiti, a mortar and pestle is used to mash the ingredients together, but a food processor or blender makes it come together much faster. Make a big batch and use it to season meats, soups, rice, and more.

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  • Photo by Chelsie Craig, Prop Styling by Emily Eisen, Food Styling by Molly Baz
    18/73

    Hanger Steak with Charred Scallion Sauce

    As this pan-seared steak rests, char scallions in the same skillet, then toss with toasted walnuts, grated garlic, olive oil, and all manner of things bright and briny for an addictive condiment you’ll turn to again and again.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kate Schmidt
    19/73

    Grilled Clambake With Miso-Lime Butter

    Clams, potatoes, shrimp, and corn on the cob get an extra layer of flavor when grilled and brushed with gingery miso butter in this festive, large-format feast.

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  • Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
    20/73

    Grilled Brisket with Scallion-Peanut Salsa

    It may seem like blasphemy to toss brisket onto a hot grill; but this method for thinly sliced, marinated meat results in flavorful, juicy steak strips for everyone.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    23/73

    Freeform Chicken Meatballs With Carrots and Yogurt Sauce

    Shaping meatballs into perfect spheres is too fussy for a weeknight meal. Instead, drop dollops of spiced ground chicken onto a sheet pan and roast with carrots until both are golden brown.

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  • Photo by Alex Lau
    24/73

    Kimchi Udon with Scallions

    The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you’ll want to play it over and over again.

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  • Gentl & Hyers
    33/73

    Spicy Scallion and Onion Salad

    Love kimchi? You'll really like this scallion-forward cold salad, which makes a great appetizer or condiment for spicy dishes like curries or bulgogi.

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  • Photo by Chris Gentile
    34/73

    Asparagus Green Onion Sauté

    Combined with the snap of green beans and sautéed with the silky, mild bite of green onions, this is a welcome pop of color and texture.

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  • Photo by Cedric Angeles
    35/73

    Chicken-Andouille Gumbo

    When it's finished, you might just want to scarf down this chicken-andouille gumbo. Resist the temptation long enough to stir in some scallions. They've got the perfect pop to counteract the gumbo's density.

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  • Penden + Munk
    36/73

    Peanut and Scallion Relish

    Try this versatile crunchy, Asian-inspired peanut mixture with braised-chicken-thigh lettuce wraps.

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  • Marcus Nilsson
    39/73

    Savory Spring Vegetable and Goat Cheese Tart

    Even though you can use green onion and scallion pretty interchangeably, there's a big difference between them and a spring onion, which boasts a much larger bulb. In this savory goat cheese tart, use either 5 spring onions or 12 scallions.

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  • Photo by Andrew Purcell, food styling by Carrie Purcell
    40/73

    Pigs-in-a-Blanket with Hoisin and Scallion

    Warm Chinese five-spice powder, tangy hoisin, and savory scallions add Asian flavors to this perennial party snack. Can't find fully cooked breakfast sausage? Cook fresh sausages in a pan and proceed with the recipe.

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  • Photo by Alex Lau, Prop Styling by Heather Greene, Food Styling by Susie Theodorou
    49/73

    Chicken with Lemon and Spicy Spring Onions

    Roasting two chickens on one baking sheet is an effortless but strategic way to cook for a crowd. As the fat renders, it bastes the vegetables for a built-in side dish.

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  • Photo by Chelsie Craig
    50/73

    Crispy-Skin Salmon with Miso-Honey Sauce

    The key to getting salmon with a crackly skin is to start it skin side down in a cold cast-iron pan—as the skillet heats, the skin slowly renders and crisps.

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  • Photo by Alex Lau, Prop Styling by Heather Greene, Food Styling by Susie Theodorou
    51/73

    Butter-Roasted Halibut with Asparagus and Olives

    Vegetables that are best served crisp-tender are a great accompaniment to a slow-roasted fish because they will come out perfectly cooked at the same time.

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  • Photo by Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen
    52/73

    Spicy Pork Bowls with Greens

    Vegetables that are best served crisp-tender are a great accompaniment to a slow-roasted fish because they will come out perfectly cooked at the same time.

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  • Photo by Alex Lau, Food Styling by Susie Theodorou
    57/73

    The Garlickiest Fried Rice

    Bronze garlic chips in vegetable oil, then use the fragrant oil to stir-fry cooked rice. Top with fresh herbs, those crispy garlic chips, and—if you’d like—a fried egg.

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  • Photo by Alex Lau, Food Styling by Anna Stockwell
    58/73

    Citrus Shrimp Rice Bowls

    Marinate shrimp in a citrusy soy-Sriracha dressing and then flash them in a pan. Serve over a bowl of steamed rice with a cucumber-orange salad and sliced avocado.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
    59/73

    Collard Green Wraps with Curried Tofu

    Store-bought curry pastes come in varying degrees of spiciness, even if their labels all say the same thing. If the cooked tofu isn’t as hot as you’d hoped, amp it up by tucking a slice or two of Fresno chile into your wrap.

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  • Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
    60/73

    Spicy Kimchi Slaw

    We traded the goopy sweet mayo dressing in your typical cabbage slaw for a whipped, airy kimchi dressing. Cabbage two ways! If you prefer something less spicy, replace the kimchi juice with water.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    61/73

    Kimchi-Fried Grains

    This easy stir-fry is irresistible. We use kimchi juice to finish; it keeps the grains moist and gives the dish a kick.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    62/73

    Spicy Larb with Cabbage Cups

    Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors. When you get the balance right, this dish sings, each bite creating a craving for more.

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  • Photo by Peden & Munk
    63/73

    Grilled Kielbasa Tacos

    Grilled peppers, scallions, and sausages come together in a snap for this summery taco dinner.

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  • Photo by Peden & Munk
    64/73

    Pickled Scallions

    Try these anywhere you'd use pickled onion, such as in grain bowls, on roasted carrots, or on a cheese sandwich.

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