EditorialA sauce built on rhubarb and scallions is created for a salmon dish in New York, May 23, 2023. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialA sauce built on rhubarb and scallions is created for a salmon dish in New York, May 23, 2023. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialSpinach, scallions and cilantro add some heft to a coconut milk-infused rice for a one-pot salmon dish in New York, Dec. 19, 2022. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialRice porridge with chicken, a poached egg, scallions and chili crisp, served at Cafe Mutton in Hudson, N.Y., June 9, 2022. (Lauren Lancaster/The New York Times)
EditorialSteamed buffalo fish with ginger and scallions, served at Uncle Lou’s, on Mulberry Street in Manhattan’s Chinatown neighborhood, March 22, 2022. (Daniel Krieger/The New York Times)
EditorialChicken made from laboratory-grown cells, served with beurre blanc, tomatoes and charred scallions at Upside Foods in Berkeley, Calif., Jan. 21, 2022. (Gabriela Hasbun/The New York Times)
EditorialChicken made from laboratory-grown cells, served with beurre blanc, tomatoes and charred scallions at Upside Foods in Berkeley, Calif., Jan. 21, 2022. (Gabriela Hasbun/The New York Times)
EditorialSimmered kabocha squash with scallions, a recipe adapted from the blogger and cookbook author Cynthia Chen McTernan that calls for stir-frying and then quickly braising the mixture in broth, in New York, Oct. 28, 2018. (Andrew Scrivani/The New York Times)
EditorialSingapore noodles with charred scallions in New York, Sept. 17, 2021. Food stylist: Barrett Washburne. (Kate Sears/The New York Times)Singapore noodles with charred scallions in New York, Sept. 17, 2021. Food stylist: Barrett Washburne. (Kate Sears/The New York Times)
EditorialYewande Komolafe’s mushroom larb, for which the mixed mushrooms are tossed with cilantro, mint, basil and aromatics — including sliced scallions, in New York, Sept. 13, 2021. (David Malosh/The New York Times)
EditorialA relish of scallions, lemon, yaji spice, paprika and parsley tops the carrots, in New York on Sept. 15, 2021. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks. (Kelly Marshall/The New York Times)
EditorialCottage cheese pasta with tomatoes, scallions and currants in New York on May 25, 2021. Food Stylist: Simon Andrews.(Ryan Liebe/The New York Times)
EditorialA string of cicadas are smoked over a live fire before being served in a kale salad with beet greens and scallions in New Haven, Conn. on May 18, 2021. (Emon Hassan/The New York Times)
EditorialGochujang-glazed eggplant with fried scallions, in New York, Sept. 22, 2020. Food styled by Simon Andrews. (Christopher Simpson/The New York Times)
EditorialPesto with parsley and scallions is mixed for a brown-butter butter beans dish, in New York, Feb. 6, 2021. (Andrew Scrivani/The New York Times)
EditorialBright pickled shallots and crisp scallions balance the richness of suon kho, northern Vietnamese pork ribs that are grilled then braised in a savory caramel sauce, in New York, Jan. 25, 2021. Food styled by Rebecca Jurkevich. Props styled by Paige Hicks. (Johnny Miller/The New York Times)
EditorialYewande Komolafe’s crispy bean cakes with scallions and herbs in New York on July 30, 2020. Food Stylist: Frances Boswell. (Beatriz Da Costa/The New York Times)
EditorialBowls of ramen with charred scallions, green beans and chile oil, which can come together in about 30 minutes, in New York, Aug. 10, 2020. Food stylist: Simon Andrews. (Christopher Simpson/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)
EditorialChecking on my regenerating scallions has become my favorite daily activity, the way taking a walk to get a coffee used to be before the pandemic. (Shannon Lin and Jonathan Corum/The New York Times)
Editorial??? ????? ???, Spring Rain Collection (Harusame shu), vol. 1: Duck and Scallions, Edo period (1615?1868), 1810s, Japan, Privately published woodblock prints (surimono) mounted in an album; ink and color on paper, 5 5/8 x 7 9/16 in. (14.3 x 19.2 cm), Pr...