To differentiate the two — scallions have a white, thin stem with small hairs on the end with tender green leaves, and spring onions have a small white bulb with fibrous leaves.

Spring offers an opportunity to focus on the wonderful qualities onions bring to a dish, from relishes with heat to braised chicken and tacos with a vibrant sharpness.

½ stick unsalted butter 2 cups spring onion, sliced (including white and light green portions) 6 Yukon Gold potatoes, thinly sliced Fresh thyme sprigs 2 cloves garlic, minced 1 cup heavy cream 1 ...

This white part is edible but has a stronger allium bite than the green part. Seixas notes green onions are milder than other onions, which gives them an advantage when it comes to versatility ...

Cooking columnist Ben Mims makes a low-stress weeknight dinner by braising chicken thighs in a homemade salsa verde made with fresh spring onions instead of tomatillos.

Cut scallion or spring onion stalks roughly in half crosswise to separate white and light green bottoms from dark green tops. (If using spring onions, slice the bottom pieces in half lengthwise to ...

From scallions to wild leeks, spring onions deliver a fresher, greener flavour compared with regular white cooking onions ...

A little background … A scallion is also referred to as a green onion. Spring onions and scallions are virtually the same, and all belong to the Allium family.

A White Wine Pan Sauce with Crème Fraîche and Spring Herbs is a delicious accompaniment to pan-roasted chicken breasts. Learn how to make a restaurant-quality pan sauce with this recipe from ...

Add garlic and reserved white and pale green parts of spring onions and continue to cook, tossing often, until softened, about 3 minutes.

Entry #408, Ramps: a member of the Allium plant genus that features a tender white bulb and slender stem. Also known as the wild leek or spring onion, the ramp is significant to food snobs because ...