cooking.nytimes.com
Burned-Scallion Crema Recipe
This is a hopped-up, smoky version of a traditional Mexican crema, thinner than sour cream, with more tang, and a slightly salty bite I like it matched with slab-bacon tacos and it is marvelous drizzled over roasted cabbage or sweet potatoes I've plopped it into black bean soup. It's a nice addition to a quesadilla, and I enjoy it on a burger enrobed with jack cheese and topped with pickled jalapenos
green scallions, pepper, sour cream, mayonnaise, salt, limes
www.delish.com
Mongolian Beef with Scallions
This recipe is more of a Chinese-American invention than an authentic Mongolian classic. Nonetheless, it's a fantastic example of America's love of Chinese food.
sirloin steak, cornstarch, soy sauce, shaoxing wine, oyster sauce, sriracha sauce, sesame oil, canola oil, ginger, garlic, scallions
cooking.nytimes.com
Lettuce with Guanciale, Scallions, Green Peppers and Corn Recipe
This recipe is by Steven Stern and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
buttermilk, lemon juice, sugar, cayenne pepper, guanciale, lettuce, corn kernels, green bell pepper, scallions
www.allrecipes.com
Szechuan Green Beans
Szechuan peppercorns, garlic, and sesame seeds come together in this spicy Szechuan green bean recipe that is quick to prepare.
szechuan peppercorns, peanut oil, garlic, ginger, red wine vinegar, soy sauce, green onion, hoisin sauce, sesame oil, green beans, sesame seeds