Recipes with scallions, spring or green onions

Authentic Sichuan beef stew with star anise, dried orange peel, ginger, and Sichuan peppercorns. Slow-simmered for three hours with hot bean paste and soy. Serve over rice.

Whole roast chicken soaked in a zesty lime, cumin, and cilantro marinade then basted until golden and juicy. Bold Tex-Mex flavor in every bite.

Baked rice casserole with green onions, celery, butter, and sage simmered in chicken broth. A simple savory side dish that pairs with roast poultry or pork.

Everyone loves this dish, even those who don't particularly like egg plant. The flavor virtually explodes with a lively combination of sweet, spicy, tart and savory followed by the refreshing crunch of fresh water chestnuts. Serve as a side dish or first course for Western menus.

Thai-style clay pot shrimp with glass noodles, homemade cilantro-garlic-pepper pesto, ginger, and a savory sauce of fish sauce, oyster sauce, and sesame oil. Fragrant, slurp-worthy, and on the table in an hour.

A classic yet tasty Chinese appetizer. Assorted fresh and crunchy vegetables are wrapped into bean curd sheets, and serve these delicious small bundles with some soy, sesame oil and chili sauce, yum.

Potato, sausage, and leek gratin layered with smoked sausage, green onions, and milk, topped with buttered breadcrumbs and baked golden. A hearty, cheeseless one-dish dinner gratin.

Soy-and-rice-wine marinated chicken stir-fried with egg noodles, snow peas, prosciutto, and scallions, finished with a drizzle of toasted sesame oil. Better than takeout, ready in an hour.

Baked cod smothered in a creamy mushroom sauce with sweet peas, red bell pepper, and a squeeze of lemon. A freezer-friendly weeknight fish dinner ready in under an hour.

Crustless mushroom quiche where buttered mushrooms and saltine crumbs form the crust instead of pastry, filled with cottage cheese, eggs, and Monterey Jack.

Hearty ground turkey chili simmers with black beans, cumin, chili powder, paprika, and fresh tomatoes for a lighter take on classic chili. Top with scallions and grated cheese for a warming, protein-packed bowl.

Escargot and chanterelle stew simmered in white wine and chicken stock with herbs, finished with an egg yolk and cream liaison for a silky, rich French-inspired broth.

Creamy German-style cucumber and potato soup with dill, white pepper, and grated onion. A comforting hot soup that turns humble ingredients into something silky and elegant.

Creole or red jambalaya includes tomatoes while the Cajun style does not. Either way, it is a spicy and robust dish that epitomizes the soul of New Orleans. Here's my recipe for Cajun style jambalaya.

Packed with delicious Asian flavor. Easy to prepare, and tastes delicious.

Louisiana Creole rabbit marinated overnight in garlic, cayenne, and vinegar then roasted with white wine, mushrooms, and green pepper. Cajun-spiced and fork-tender.