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This week on the Dinner SOS podcast, Chris and Kendra help a caller make restaurant-quality shellfish at home.
Bon Appétit Staff & Contributors
Cooking
Learned from my mom, this simple scallion oil transforms a dish.
June Kim
Coronavirus
Scallions beget scallions beget scallions beget…
Aliza Abarbanel
Cooking
Adam Rapoport finally spilled the beans on his favorite dressing add-in.
Adam Rapoport
techniques
Cutting veg on a hard diagonal makes them easier to eat—plus, it just looks cool.
Bon Appétit
Cooking
Scallions deserve the chance to take a leading role. Let them shine.
Alex Delany
Cooking
Cooked in 30 minutes
Julia Bainbridge
techniques
Beautifully browned scallops are easy to achieve with high heat and a hands-off approach
Alison Roman
Scallops are always special—adding fresh tomato, mint, and lime makes them even better.
Rochelle Bilow
Cooking
Warning: it's addictive.
Alyse Whitney
Cooking
Like a glazed rhubarb cake and saucy roasted cauliflower.
The Bon Appétit Staff
Cooking
If you see garlic scapes, grab them, then make this stir-fry.
Serena Dai
Cooking
Ramps are great, but don't discount scallions, leeks, and chives—here's how to use all of spring's best alliums.
Alison Roman
Restaurants
From New York to DC, the flaky flatbread is being transformed into burritos, burgers, and so much more.
Cathy Erway
This quick weeknight dinner puts a new spin on classic seared scallops.
Rochelle Bilow
Cooking
They're scallions, and we've got everything you need to know about buying, storing, and cooking them
Danielle Walsh
Cooking
When Sue Li's family moved from Taiwan to Texas, they were homesick for one dish: these scallion pancakes.
Sue Li
Lifestyle
Dr. Atkins be darned. I'm always looking for an excuse to eat pasta.
Emily Fleischaker
Seared scallops and daikon make for a winter meal that's beautiful, delicious, and super quick, to boot.
Belle Cushing
Cooking
Thanks to lime juice and smoked paprika, she’s all grown up.
Ali Francis
Cooking
You'll be drizzling it on pretty much everything.
Andy Baraghani
Restaurants
Spice rub one night, pasta or fish or salad the next. We're all about that versatility.
Emma Wartzman
Cooking
Or fruit—it’s that flexible.
Olia Hercules
Cooking
It's time to stop hiding those onions, leeks, and scallions in braises and stews! We give you our guide to letting your alliums shine.
Alison Roman