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A Tip for Cooking with Scallions

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By Abby Simchak

When it comes to cooking scallions, we generally treat the white and light green parts differently from the dark green. Whites are a little stronger in flavor, so we like to add them at the beginning of cooking (as we would onion) to soften their flavor and texture. We treat the dark green parts more like a fresh herb, adding them at the end of cooking for additional color and to give the dish a light oniony kick.

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