These crispy scallion pancakes have all of the traditional appeal of their restaurant namesakes, with more flavor and texture thanks to sesame oil and sesame seeds and less greasiness than what is often served in Americanized Chinese restaurants.
Side Dish
Ina Garten’s Butternut Squash Gratin
I cook the squash with garlic and a little nutmeg, then put it in a gratin dish with a topping of crunchy bread crumbs and Gruyère cheese. This is serious comfort food on a cold winter night.
Ina Garten’s Haricots Verts with Hazelnuts & Dill
The French chef Joël Robuchon has been known to say he limits his dishes to no more than three dominant flavors so you appreciate the intrinsic flavors of a dish. Here I flavor French string beans with toasted hazelnuts and fresh dill, and I think they all work really well together.
Faith’s OMG Fresh Brussels Sprouts Salad with Truffle Oil
Faith’s 5-ingredient cheesy, lemony Fresh Brussels Sprouts Salad with Truffle Oil is irresistible, and the perfect no-cook side for Thanksgiving.
Grilled New Potato Salad
This salad is so potato- ey, onion- ey, and herb- ey that you’ll make it all the time during new potato season, then you’ll make it after new potato season, too; I promise.
Linda Giuca’s Summer Pastina with Cheese and Corn
How do you summer-ify a comforting mac-and-cheese? Add fresh corn, of course!
