Danny Kim
Slicing the scallion greens and chile at an extreme diagonal makes for a pleasing presentation.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This saucy noodle recipe gets its crunch from fiery, garlicky toasted cashews.
This crunchy, creamy salad has everything you want for a cookout.
This speedy dinner features a verdant take on chili crisp, with scallions, jalapeños, and roasted peanuts for crunch.
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”