Does anyone regrow scallions in their windowsills anymore? I decided to ditch the practice years ago after I tired of the odor, but nevertheless, I continue to love the mild, onion-y flavor scallions ...

There are some recipes that after making them just once, tend to stick with you for years to come. My friend Xueci’s scallion oil noodles is one of my favorite examples. I’ve been making her easy ...

"You haven't experienced Shanghai until you've had a bowl of scallion oil noodles," writes Betty Liu in "My Shanghai: Recipes and Stories from a City on the Water." To make them, cook scallions very ...

You know when you get back from vacation and you’re like “I’m going to eat so healthy and treat my body right and even go to the gym in the morning”? Well good on you if you actually do that, but I ...

But because I still want to roll out dough, smell its golden glow as it bakes and eat it warm out of the oven, I’m going to ...

HERE IN THE Northeast, the air is shoulder-hunchingly cold, the streets streaked with salt and sand, the palette all muds and drabs. We’re braising our days away, Instagramming our avocado toasts as ...

Ultra-quick and excellent whether served hot or at room temperature, udon noodles tossed with Cantonese ginger-scallion sauce explode with flavor. The sauce I’ve used is a riff on a recipe in David ...

Alex Guarnaschelli is an Iron Chef, Food Network celebrity chef, author of Old-School Comfort Food and the executive chef at New York City’s Butter restaurants. Read her PEOPLE.com blog every Tuesday ...