Have questions about using scallions, but were never quite sure how to ask? We've got you covered and before you get started ...

Green Onion (Scallions): These onions are prized for their green leaves and the “bulb” part, which is very narrow and white. Green onions are sold in bunches and are almost always used raw, sliced in ...

Roast until cooked through – about 20 minutes. Dip the scallions in the flour and shake off the excess, dip into the egg to coat and then toss in the crumbs. Heat half a thumb nail depth of oil ...

Remove. Brush the scallions with oil and cook on the pan until wilted on both sides. Season with salt. Melt the butter in a pan and mix in the flour. Add the stock and simmer for 10 minutes.

Ramps are not leeks, nor are they scallions, nor are they exactly shallots. Ramps are sometimes called wild leeks, wild garlic, or spring onions, adding to the confusion. They look like scallions ...

Celebrate spring's bounty with this delicious bean-and-vegetable stew, which includes tender, delicate white asparagus. This spring stew is gorgeously green, with piles of fresh scallions ...

Preheat oven and broiler to 450°. In a mixing bowl, combine the butter and bread crumbs, using a spatula to mix, until a paste forms. Add the Gruyère and Parmesan, and combine. Stir in the thyme ...

Scrub the potatoes and boil them in their jackets. Chop finely the scallions or spring onions or chopped chives. Cover with cold milk and bring slowly to the boil. Simmer for about 3-4 minutes ...

Meanwhile, heat 2 tablespoons of the oil in a large sauté pan over medium heat. Add the scallions and garlic and cook until soft but not browned, about 3 minutes. Add the clams, wine, pepper ...