Recipes with scallions, spring or green onions
3,553 recipes
Assorted Vegetables (Namool)
Traditional Korean namool with seasoned spinach, daikon, soybean sprouts, and fiddlehead ferns in sesame and garlic. A colorful banchan platter of individually dressed vegetables.
Assorted Vegetables (Namool)
Traditional Korean namool with seasoned spinach, daikon, soybean sprouts, and fiddlehead ferns in sesame and garlic. A colorful banchan platter of individually dressed vegetables.
Assorted Vegetables (Namool)
Traditional Korean namool with seasoned spinach, daikon, soybean sprouts, and fiddlehead ferns in sesame and garlic. A colorful banchan platter of individually dressed vegetables.
Assorted Vegetables (Namool)
Traditional Korean namool with seasoned spinach, daikon, soybean sprouts, and fiddlehead ferns in sesame and garlic. A colorful banchan platter of individually dressed vegetables.
Asian Chicken Quesadilla with Grilled Pineapple Salsa & Hoisin
Asian Chicken Quesadilla with Grilled Pineapple Salsa and Hoisin recipe
Vinaigrette (Russian Cooked Vegetable Salad)
A classic Russian vinaigrette salad with roasted beets, boiled potatoes, carrots, green peas, dill pickles, and a tangy mustard-vinegar dressing. Served chilled as a hearty side dish.
Mee Krob (Sweet Thai Noodles)
Crispy puffed rice noodles coated in sweet-tart syrup with deep-fried tofu, shrimp, and lacy egg nets. This authentic Mee Krob brings the bold flavors of Thai street food right to your kitchen.
Barbecued Beef (Korean Bul Kogi)
Bul Kogi is so popular that many Koreans consider it the national meat
dish. Serve with rice and kimchi.
Beer Battered Soft Shell Crabs with Asian Dipping Sauce
Crispy beer battered soft shell crabs soaked in milk, fried golden, and served with a punchy Asian dipping sauce of fish sauce, lime, honey, and chili. Restaurant-worthy seafood at home.
Blue-Ribbon Chili
Texas-style chili loaded with cubed brisket and ground chuck, simmered low and slow in beer, beef stock, and toasted cumin. No beans, no tomato sauce, just bold, meaty heat that's worth every minute of the 4-hour cook.
Crawfish Etouffee/Mcilhenny
McIlhenny's crawfish etouffee smothered in butter with the holy trinity, crawfish fat, Tabasco, and fresh lemon juice. A rich, roux-free Cajun classic that's even better the next day.
Spinach, Corn & Quinoa Chicken Soup
Chicken, quinoa, spinach, and sweet corn simmered in broth with scallions and a dash of hot sauce. A protein-packed one-pot soup ready in 40 minutes.
Spam Fiesta Dip
Layers of seasoned refried beans, cubed SPAM, chili beans, cheddar, and Monterey Jack baked until bubbly, then topped with sour cream and olives. This hot layered dip feeds a crowd with tortilla chips.
Stir-fried Orange & Sesame Shrimp
This recipe is so quick and easy to make, and it is loaded with flavor.
Crawfish Quiche
Crustless crawfish quiche made with Bisquick, cheddar cheese, and sauteed crawfish tails with garlic and celery. A no-fuss, one-dish Cajun brunch or dinner in about an hour.
Vegetarian Burgers
Hearty vegetarian burgers made from pearl barley, chickpeas, and oatmeal seasoned with soy sauce, paprika, and basil. Pan-fried or baked, naturally low in fat and cholesterol-free.
Traditional Korean namool with seasoned spinach, daikon, soybean sprouts, and fiddlehead ferns in sesame and garlic. A colorful banchan platter of individually dressed vegetables.
Traditional Korean namool with seasoned spinach, daikon, soybean sprouts, and fiddlehead ferns in sesame and garlic. A colorful banchan platter of individually dressed vegetables.
Traditional Korean namool with seasoned spinach, daikon, soybean sprouts, and fiddlehead ferns in sesame and garlic. A colorful banchan platter of individually dressed vegetables.
Traditional Korean namool with seasoned spinach, daikon, soybean sprouts, and fiddlehead ferns in sesame and garlic. A colorful banchan platter of individually dressed vegetables.
Asian Chicken Quesadilla with Grilled Pineapple Salsa and Hoisin recipe
A classic Russian vinaigrette salad with roasted beets, boiled potatoes, carrots, green peas, dill pickles, and a tangy mustard-vinegar dressing. Served chilled as a hearty side dish.
Crispy puffed rice noodles coated in sweet-tart syrup with deep-fried tofu, shrimp, and lacy egg nets. This authentic Mee Krob brings the bold flavors of Thai street food right to your kitchen.
Bul Kogi is so popular that many Koreans consider it the national meat dish. Serve with rice and kimchi.
Crispy beer battered soft shell crabs soaked in milk, fried golden, and served with a punchy Asian dipping sauce of fish sauce, lime, honey, and chili. Restaurant-worthy seafood at home.
Texas-style chili loaded with cubed brisket and ground chuck, simmered low and slow in beer, beef stock, and toasted cumin. No beans, no tomato sauce, just bold, meaty heat that's worth every minute of the 4-hour cook.
McIlhenny's crawfish etouffee smothered in butter with the holy trinity, crawfish fat, Tabasco, and fresh lemon juice. A rich, roux-free Cajun classic that's even better the next day.
Chicken, quinoa, spinach, and sweet corn simmered in broth with scallions and a dash of hot sauce. A protein-packed one-pot soup ready in 40 minutes.
Layers of seasoned refried beans, cubed SPAM, chili beans, cheddar, and Monterey Jack baked until bubbly, then topped with sour cream and olives. This hot layered dip feeds a crowd with tortilla chips.
This recipe is so quick and easy to make, and it is loaded with flavor.
Crustless crawfish quiche made with Bisquick, cheddar cheese, and sauteed crawfish tails with garlic and celery. A no-fuss, one-dish Cajun brunch or dinner in about an hour.
Hearty vegetarian burgers made from pearl barley, chickpeas, and oatmeal seasoned with soy sauce, paprika, and basil. Pan-fried or baked, naturally low in fat and cholesterol-free.
