Fried Onions
Photo by Christian Lalonde, Image Courtesy of Figure 1 Publishing
Onions are the base—the very foundation—of Indian cooking, and yet here, they are used to add a crispy topping, as a finishing flourish to a dish.
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
The first thing you should make with sweet summer corn.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Savory from chile, ginger, and cumin, these adai are a filling breakfast to power you through the day.
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
Follow the instructions for cooking the pancakes carefully; the unique method of layering the batter is crucial in achieving that cloudlike texture.
The simplest flatbread you can make.
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.