EditorialToasted sesame and scallion waffles in New York, April 6, 2023. Food styled by Roscoe Betsill. Props styled by Paige Hicks. (Kelly Marshall/The New York Times)
EditorialKay Chun’s tofu with sizzling scallion oil which takes only 15 minutes to make and delivers a sizzled garlic-ginger-scallion sauce you can use to douse silken tofu. (Johnny Miller/The New York Times)
EditorialThe executive chef Andy Alexander inspects orders of Korean beef with crispy rice, scallion and chojang, at Good Food on Montford in Charlotte, N.C., July 1, 2022. (Logan R. Cyrus/The New York Times)
EditorialScallion pancakes topped with slices of pork blood sausage, served at San Ho Won, an acclaimed new Korean barbecue restaurant in San Francisco’s Mission District, July 13, 2022. (Aya Brackett/The New York Times)
EditorialA scallion egg wrap in New York, Aug. 24, 2018. Food styled by Barrett Washburne. Props styled by Maeve Sheridan. (David Malosh/The New York Times)
EditorialScallion biscuits prepared at a topper for turkey chili in a cast-iron skillet. (David Malosh/The New York Times; Food Stylist: Simon Andrews)
EditorialOyster appetizer, dressed with scallion oil and peanuts at Outerspace in East Williamsburg, on June 27, 2021. (Adam Friedlander/The New York Times)
EditorialFlaky, warm scallion puffs are served with scallion butter and a seasonal pickle plate at Silver Apricot, where Simone Tong is the chef, in Manhattan’s Greewich Village, Nov. 6, 2020. (Emon Hassan/The New York Times)
EditorialCheddar Scallion Dip, one of this week’s recipes for the Five Weeknight Dishes feature, in New York, Aug. 23, 2020. Dip for dinner? You betcha. (David Malosh/The New York Times)
EditorialBlack cherry-pistachio salad with charred scallion vinaigrette in New York on July 21, 2020. Food Stylist: Rebecca Jurkevich. (Johnny Miller/The New York Times)
EditorialRoasted salmon with miso rice and ginger-scallion vinaigrette, in New York, May 27, 2020. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialA weeknight dish that can be prepared ahead of time: gently cooked chicken, fluffy rice and a scallion sauce with a bit of an edge from jalape?o and vinegar. Food Stylist: Barrett Washburne. (Andrew Purcell/The New York Times)