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How to Grill Vegetables

Intensely flavorful and endlessly adaptble, grilled vegetables can be you best friend this ...
Other Ideas:
Grill, Roasted peppers
Intensely flavorful and endlessly adaptble, grilled vegetables can be you best friend this summer. Enjoy them hot, cold, or at room temperature, alongside meats, in a sandwich or frittata, or tossed with pasta. But not all vegetables are created equal -- some require precooking before they hit the grill. Check out this handy list before your next cookout and you'll be rewarded with tender, smoky result every time.

Pinto Beans with Bacon and Scallions


Salmon with Scallion Relish

Time:30 mins

Shrimp with Scallions and Crispy Potatoes

Time:30 mins

Pork-and-Cabbage Dumplings

Time:1 hour
  • 7 tablespoons vegetable oil, plus more if needed
  • 6 cups thinly sliced napa cabbage (about 1/2 head)
  • 1 3/4 teaspoons fine sea salt, divided
  • 2 cups thinly sliced Vidalia onion
  • 1/2 cup chopped fresh chives (about 1 bunch)
  • 1/4 cup thinly sliced scallions (about 4 scallions), plus more for garnish
  • 2 tablespoons finely chopped garlic (about 6 cloves)
  • 1 1/2 pounds ground pork
  • 2 tablespoons toasted sesame seeds, plus more for garnish
  • 1/4 cup sesame oil
  • 1/2 teaspoon freshly ground pepper, divided
  • 1/2 cup soy sauce
  • 1/2 cup rice vinegar
  • Homemade Dumpling Wrappers or 80 store-bought (3-inch rounds; from two 12-ounce packages)
  • 2 large egg whites

Sauteed Snap Peas with Scallions and Radishes

Time:20 mins

Ginger-Scallion Chicken Breasts Baked in Parchment

  • 5 ounces dried shiitake mushrooms, (about 1/3 cup; optional)
  • 1 cup boiling water, (if using shiitakes)
  • 1/4 cup soy sauce
  • 1/2 teaspoon Asian sesame oil
  • 1/4 cup rice-wine vinegar
  • 2 teaspoons honey
  • 1 piece (4 inches) peeled fresh ginger, (3 inches finely grated; remainder sliced)
  • 4 scallions, white and pale-green parts only (2 finely chopped; 2 cut into matchsticks, for garnish)
  • 2 whole boneless, skinless chicken breasts, (10 to 12 ounces each)

Herb-and-Scallion Bread Pudding

Time:1 hour 45 mins
  • 10 cups day-old challah or brioche, cut into 1-inch cubes (from 1 or 2 loaves)
  • 1/2 cup packed fresh parsley, coarsely chopped
  • 1/4 cup packed fresh sage, coarsely chopped
  • 2 tablespoons fresh thyme, coarsely chopped
  • 4 tablespoons unsalted butter, plus more for dish
  • 4 stalks celery, chopped
  • 3 garlic cloves, minced
  • Coarse salt and freshly ground pepper
  • 2 bunches scallions, thinly sliced
  • 8 large eggs, lightly beaten
  • 2 cups chicken stock
  • 2 cups heavy cream

Scallion Vinaigrette

Time:5 mins
Other Ideas:
Salad course, Vinaigrette

Beef and Scallion Stir-Fry

Time:25 mins
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • Coarse salt
  • 1/2 teaspoon red-pepper flakes, plus more for serving (optional)
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-by-3-inch strips
  • 4 cloves garlic, minced
  • 2 scallions, sliced crosswise 1 1/2 inch thick, white and green parts kept separate
  • White rice, for serving (optional)