Ginger cinnamon tea; roasted banana and dulce de leche cake; and cauliflower fried rice in today’s Delicious Links.

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Q: I bought these vegetables at the store the other day. They were loose, with no greens or leaves attached to them. They almost look like a turnip, but inside they are reddish or pink. Are they some kind of beet?

Sent by Sarah

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Home is where the art is. If you’re hoping to infuse your kitchen with just a touch more personality this year, try carving out some room for a framed print. Find your style (contemporary or classic) and function (inspiration or utility) with some of my favorite prints.

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Scallions (a.ka. green onions, a.k.a. spring onions) tend to languish in my fridge. I know you can keep them fresh for quite a while and even regrow them once they go limp, but still — my crisper drawer can be a dark and scary place.

The problem is really that most recipes only ask for one or two scallions at a time — what to do with the rest of the bunch? Let’s collaborate. Here are my top five ways for using up those green stems, soon to be duct-taped to my fridge door. What are yours?

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Clams in green sauce; BBQ chicken stuffed sweet potatoes; and baked eggs with mushrooms, spinach, and bread in today’s Delicious Links.

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Q: I’ve been experimenting with making Thai-style curries at home. I’ve got the curry paste, and coconut milk, and the flavors seem there, but the texture is off. I want to get that thick, silky curry texture, but how?

Sent by Casey

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