These delicious stems are related to both garlic and onions. They require some work but are silky once cooked. Discard the dark green stalks, then chop and wash the light green parts well in a bowl of water. Braise in white wine, or chop and add to a ham quiche.
The most ubiquitous of the bunch. Sweet and herbaceous, with the familiar onion kick. Eat the white and green parts raw in salads, cooked in stir-fries, or whizzed into cream cheese and sour cream for a luscious dip.
See how to choose, prep, store, and cook scallions.
4 of 4Olivier Kugler
These small, young bulbs are fresher and mellower than standard onions. Grill or roast whole, thinly slice and marinate, or batter and fry into the world’s sweetest onion rings.