Danny Kim
Slicing the scallion greens and chile at an extreme diagonal makes for a pleasing presentation.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This saucy noodle recipe gets its crunch from fiery, garlicky toasted cashews.
This crunchy, creamy salad has everything you want for a cookout.
This speedy dinner features a verdant take on chili crisp, with scallions, jalapeños, and roasted peanuts for crunch.
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
Turn humble onions into this thrifty yet luxe pasta dinner.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.