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.

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 ...

There won’t be sandwiches, the duo says, but the shop will offer wraps, with a ginger scallion chicken Caesar to be added to the menu. Wings are also on deck; the items were (briefly ...

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 ...

It’s a precarious time to open a restaurant in Seattle, between food-price inflation and one of the nation’s highest minimum wages. Still, locals are spoiled for choice, as more than 40 ...

I’m a big believer in eating with my hands, but even though this traditional Asian dish is popular with my Manhattan customers at Fatty Crab ... Add garlic-ginger paste and cook, stirring ...

It’s a momentous, if nerve-wracking, occasion whenever the next generation officially takes over the holiday cooking duties. There’s the pressure to preserve the flavours grandma perfected ...

Much like food menu, cocktails are made with fresh and local ingredients. Kin & Folk’s Ginger Scallion Crab Pasta draws inspiration from king crab dinners made by Chan’s father, and the dish ...