EditorialToasted sesame and scallion waffles in New York, April 6, 2023. Food styled by Roscoe Betsill. Props styled by Paige Hicks. (Kelly Marshall/The New York Times)
EditorialKay Chun’s tofu with sizzling scallion oil which takes only 15 minutes to make and delivers a sizzled garlic-ginger-scallion sauce you can use to douse silken tofu. (Johnny Miller/The New York Times)
EditorialThe executive chef Andy Alexander inspects orders of Korean beef with crispy rice, scallion and chojang, at Good Food on Montford in Charlotte, N.C., July 1, 2022. (Logan R. Cyrus/The New York Times)
EditorialScallion pancakes topped with slices of pork blood sausage, served at San Ho Won, an acclaimed new Korean barbecue restaurant in San Francisco’s Mission District, July 13, 2022. (Aya Brackett/The New York Times)