Scallion-infused oil, or pa gireum in Korean, is a fragrant way to start a skillet rice dish. If you prefer to cook rice in a rice cooker (we don’t blame you), sizzle the scallions in the oil as ...

We all have our carb of choice and mine is rice. I eat it almost every day, plain, as a companion to olive-oil-crisped eggs, ...

Only four ingredients. Your fridge or pantry probably already have the following — soy sauce, toasted sesame oil, ...

Add 1 teaspoon oil to now-empty wok and reduce heat to medium. Add mushrooms and ⅛ teaspoon salt and cook, stirring ...

Foreign yet familiar, this new restaurant in Bandra serves up an outsider’s ode to Japan that blends traditional flair with ...

Our spring 2025 roundup includes meaty (and meatless) wonders in Fremont, Santa Clara, Berkeley, Burlingame, Martinez and ...

Funeral Potatoes, a magical modern Midwestern comfort food restaurant, has found an idyllic home at Moonflower, an exemplary neighborhood cocktail bar in Portage Park, nestled among the bungalows on ...

Make the hot pot Heat sesame oil in a 3-quart classic-style donabe over medium. Add garlic, ginger, and white scallion pieces. Cook, stirring constantly, until softened and fragrant, about 2 minutes.

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