Also: It’s Dumpling Week! By Melissa Clark Genevieve Ko’s ginger scallion chicken and rice.Credit...Nico Schinco for The New York Times. Food Stylist: Barrett Washburne. At last! I’m finally ...

Chef Malvin Tan joined ABC7 Chicago to make a crispy crab scallion dumpling, which is on Cebu's Restaurant Week dinner menu.

Some fans adored the creature so much, they created fan art. NOAA says the mission that discovered the crab was one of many supporting the restoration of seafloor communities in the Gulf's dim ...

These wontons are always a big hit with my husband and our friends. The assertive flavor of the lamb is complemented by the warm spice cumin, and the sautéed leek adds an intense allium hit.

This classic ginger-scallion combination is delicious with crab or lobster, but shrimp is my more economical choice when I'm cooking at home. This Chinese ginger scallion shrimp recipe features ...

Dumplings, spring rolls, steamed whole sea bass with scallions and ginger, roast pork, soy sauce chicken, stir-fried clams with black bean sauce, stir-fried lettuce with garlic. Related ...

Here, it is used as the base of a marinade and topping for baked tofu and green beans, with black vinegar, a little sesame oil, a wisp of honey, minced garlic and ginger, along with scallions and ...

This version of the comforting Hunan classic, lao jiang men ji, from cookbook author Andrea Nguyen is a simple braise that gets its heat from a generous handful of unpeeled fresh ginger root.

There are also some staple ingredients that come up in recipes, Ai said, including garlic, ginger, scallions, soy sauce and chinkiang vinegar, which is a sweet black rice vinegar. With her own ...

They're stuffed with a fragrant, flavorful blend of garlic, ginger, scallions, and Chinese chives bound with juicy ground pork and served alongside a simple homemade dipping sauce. This Korean ...

Use grapeseed oil, ginger, scallions,… Chop the scallops into small pieces and mix them with the shallots, 1 tablespoon dill, and lemon juice. Add salt and pepper to taste.… by Chef Camille ...