Spring onions, the sweet, perky white or red bulbs that get rounder and plumper every week, are the first crop. Close behind are ramps, those early-season, foraged members of the onion family.

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These onions, presented with their bright-white flesh and long shoots, brought to mind all the wonderful ways to utilize their springtime vibrancy, rather than cooked-down versions we encounter ...

In her book “The Taste of Country Cooking” (Knopf, 2006), the chef Edna Lewis dresses a salad of sliced spring onions or scallions and the first seasonal lettuces with vinegar seasoned with ...

Spring onions are another variety of allium that Seixas says have a thicker, rounder bulb and “a more intense assertiveness, as far as flavor profile.”) They have long green stems with white ...

3 spring onions, sliced (both white and green parts) 2 cloves garlic, minced. ¼ cup peas . 1 cup asparagus, roughly chopped. Juice of 1 lemon. Zest of 1 lemon. 1 handful chopped parsley.

Place foil packets on unoiled grill grates; grill, covered, until a thermometer inserted into grouper registers 135°F, 8 to 10 minutes. Transfer foil packets to a baking sheet and let rest 5 ...

2 Place the rest of the sliced spring onions into a blender or food processor, along with the cilantro, wine, 3/4 teaspoon salt, 1/2 teaspoon pepper, the garlic and serrano and blend until very ...

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I make a quick onion soup by cooking the white part of the scallions for a few minutes in a little butter and white wine and then stirring in the green parts, last minute, with milk and cream. The ...

Cut white and pale green parts into 3" pieces, halving lengthwise if thick; set aside. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook tofu, tossing occasionally, until browned ...