Scallion Recipes

A generous portion of bay leaves in the steaming liquid here permeates the artichoke leaves and hearts with flavor and provides an enticing aroma as you serve the dish. The scallion vinaigrette balances the sweetness of the artichokes.

"Scallions are so great with eggs," says Will Gilson. He adds them to the biscuits, which he fills with ham, cheddar and fried eggs; it's one reason the breakfast sandwich is so good.

"One thing I've learned as a chef is not to overfeed your customers--a food coma is very unpleasant," says Charlie Parker of Plum restaurant in Oakland, California. This salad of grilled spring vegetables feels just filling enough, thanks to the protein-rich quinoa and a puree of dates that are grilled first to soften them and intensify their natural sweetness.

"It may not be widely known, but we have olive growers in South Texas, and they're making some great olive oil," says James Holmes. He drizzles that local oil on this simple mix of grilled beets, carrots and scallions.

Working a little scallion paste into ground meat, steaks or chops adds incredible flavor. Grace Parisi likes to stuff the paste right into a patty of ground beef with a hunk of Brie to make a super-luxurious cheeseburger.

F&W's Grace Parisi invented this smoky guacamole, then presented three ingenious ways to use it: in a soup, an hors d'oeuvre and a salad dressing.

Marcia Kiesel's luxuriously creamy soups are the perfect starters for Thanksgiving dinner because they can be made in advance, then reheated and garnished just before serving. Other ideas are Creamy Parsnip Soup with Prosciutto and Creamy Broccoli Soup with Croutons.

Sun-dried tomatoes give intense flavor to this quick, no-cook sauce. Fusilli would also be a good shape to use here; the cream sauce will cling to its every curve.

This fast dish is great for using up leftover rice; made with eggs, it's a delicious vegetarian meal.

Topped with a garlicky crema, these fish tacos are messy to eat in the best way.