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?
Clams in green sauce; BBQ chicken stuffed sweet potatoes; and baked eggs with mushrooms, spinach, and bread in today’s Delicious Links.
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
4.71 / 5 Stars | 28 Reviews
by Michelle
“Fresh bell and chile peppers are balanced with cilantro, banana, and brown sugar to deliver a uniquely spicy and sweet salsa that’s best consumed shortly after making it.”
Broccoli rabe, Italian sausage, and ricotta pizza; banoffee parfait, and roasted salmon with tabloui in today’s Delicious Links.
Q: Why do my chocolate chip cookies look like cowpies? The recipe I used had one cup of butter and 1/3 cup shortening. I prefer to substitute some whole wheat flour, so I used half whole wheat pastry flour and half unbleached flour. They taste fabulous but look awful. What is the trick to plump, full chocolate chip cookies?
Two years ago we toured Alina’s beautiful New York kitchen, a rich, warm space full of pieces picked up on her travels around the world. While looking through this tour again recently, I found myself drawn to one photo in particular: a shot of a soap dispenser installed on the wall above Alina’s kitchen sink. It was beautiful and interesting, so I went looking for more information about it: