Put the scallion strips in a large bowl of ice water and soak in the refrigerator for at least 5 minutes and up to 2 hours; they will curl up. When ready to serve, drain well and transfer to a medium bowl. Add the remaining ingredients, mix, and serve.
Melt 1 Tbs. of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium heat. Add the scallions and 1/2 tsp. of the salt and cook, stirring occasionally, until the scallions are soft and lightly browned, about 3 min.
Add the remaining 1 Tbs. butter and the corn, ginger, garlic, serrano, and the remaining 1/2 tsp. salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.)
Remove the pan from the heat, add all but about 1/2 Tbs. of the cilantro, a good squeeze of the lime, and a few generous grinds of pepper. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lime. Serve warm, sprinkled with the remaining cilantro.
In a small bowl, combine the orange juice, honey, soy sauce, and lemon zest. Whisk until the honey is dissolved; set aside.
In a 12-inch nonstick skillet, heat 4 tsp. of the butter and the olive oil over medium heat. Add the carrots and 1/2 tsp. salt and stir to coat. Cover the pan partially and cook, stirring and tossing occasionally at first and more frequently as the carrots begin to brown, until the carrots are nicely browned on most sides and just barely tender, 15 ‡to 18 ‡minutes. Add the scallions, ginger, and garlic and cook, uncovered, stirring gently, until fragrant, 15 ‡to 20 ‡seconds. Add the juice mixture and stir gently until the liquid reduces a bit and becomes syrupy, another 15 ‡to 20 ‡seconds. Remove the pan from the heat, add the remaining 2 ‡tsp. butter and half of the herbs, and toss gently. Season to taste with salt. Transfer the carrots to a serving platter, garnish with the remaining herbs, and serve.
Make the scallion-pickle garnish: In a small container, stir the scallions, cilantro or parsley, cornichons, and vinegar.
Make the rice: In a 1-quart saucepan, combine the rice, 1/2 cup water, and a pinch of salt. Bring to a boil over medium-high heat. Cover the pot, lower the heat to a simmer, and cook until the rice is tender and the water is absorbed, 10 to 12 minutes.
Make the omelet: In a small bowl, whisk the eggs with 1/4 tsp. salt. Heat the olive oil in an 8-inch nonstick skillet over medium heat. When the oil begins to shimmer, pour the eggs into the skillet and shake it back and forth vigorously so the eggs set quickly. Once they start to set, push the partially set eggs to the side of the pan with a spatula and use the spatula to replace what you’ve moved with raw egg. Keep smoothing raw egg into bare spots on the pan until the omelet is just set, 1 to 2 minutes. Slide the omelet onto a paper towel. Store it on the towel on a plate, covered in plastic, in the refrigerator.
Bring the omelet to work folded into quarters, wrapped in plastic. Pack the rice and pickle separately. Refrigerate everything.
Let the omelet and pickle sit at room temperature for an hour before lunch. Reheat the rice; slice the omelet into a few wide ribbons. Arrange the omelet on the rice and scatter the scallion-pickle garnish over the top.
Melt 1 Tbs. of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium heat. Add the scallions and 1/2 tsp. of the salt and cook, stirring occasionally, until the scallions are soft and lightly browned, about 3 min.
Add the remaining 1 Tbs. butter and the corn, ginger, garlic, serrano, and the remaining 1/2 tsp. salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.)
Remove the pan from the heat, add all but about 1/2 Tbs. of the cilantro, a good squeeze of the lime, and a few generous grinds of pepper. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lime. Serve warm, sprinkled with the remaining cilantro.
Position a rack 4 to 5 inches from the broiler and heat the broiler on high.
Lightly butter a large, rimmed baking sheet. Smear one side of each slice of bread with the mustard. Set the bread slices mustard side up on the baking sheet and top with the turkey.
Melt the butter in a 2-quart saucepan over medium heat and add the scallions. Cook for 1 minute, stirring often. Whisk in the flour and cook for 1 minute more, stirring often. Add the milk and beer; whisk until thick and bubbling, about 2 minutes. Add all but 1/4 cup of the cheese, the Worcestershire, and 1/2 tsp. pepper and whisk until bubbling, just a few seconds. Season to taste with salt and pepper.
Spoon 1/4 cup of the cheese sauce over each sandwich. Sprinkle with the remaining cheese.
Broil until bubbling and browned, 4 to 5 minutes. Cool for a couple of minutes before serving.
In a small bowl, combine the orange juice, honey, soy sauce, and lemon zest. Whisk until the honey is dissolved; set aside.
In a 12-inch nonstick skillet, heat 4 tsp. of the butter and the olive oil over medium heat. Add the carrots and 1/2 tsp. salt and stir to coat. Cover the pan partially and cook, stirring and tossing occasionally at first and more frequently as the carrots begin to brown, until the carrots are nicely browned on most sides and just barely tender, 15 ‡to 18 ‡minutes. Add the scallions, ginger, and garlic and cook, uncovered, stirring gently, until fragrant, 15 ‡to 20 ‡seconds. Add the juice mixture and stir gently until the liquid reduces a bit and becomes syrupy, another 15 ‡to 20 ‡seconds. Remove the pan from the heat, add the remaining 2 ‡tsp. butter and half of the herbs, and toss gently. Season to taste with salt. Transfer the carrots to a serving platter, garnish with the remaining herbs, and serve.
Husk the corn and cut off the kernels. Reserve two of the corn cobs and discard the others. Trim and thinly slice the scallions, keeping the dark-green parts separate from the white and light-green parts.
Cook the bacon in a 3- or 4-qt. saucepan over medium heat until browned and crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Pour off and discard all but about 1 Tbs. of the bacon fat. Return the pan to medium heat and add the butter. When the butter is melted, add the white and light-green scallions and the jalapeño, salt, and a few grinds of black pepper. Cook, stirring, until the scallions are very soft, about 3 min.
Add the broth, corn, corn cobs, potatoes, and thyme and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until the potatoes are completely tender, about 15 min. Discard the corn cobs.
Transfer 1 cup of the broth and vegetables to a blender and puree. Return the puree to the pot and stir in the cream and all but 1/3 cup of the scallion greens. Simmer, stirring occasionally, for a couple of minutes to wilt the scallions and blend the flavors. Season to taste with salt and pepper and serve sprinkled with the bacon and reserved scallions.
Position a rack 4 to 5 inches from the broiler and heat the broiler on high.
Lightly butter a large, rimmed baking sheet. Smear one side of each slice of bread with the mustard. Set the bread slices mustard side up on the baking sheet and top with the turkey.
Melt the butter in a 2-quart saucepan over medium heat and add the scallions. Cook for 1 minute, stirring often. Whisk in the flour and cook for 1 minute more, stirring often. Add the milk and beer; whisk until thick and bubbling, about 2 minutes. Add all but 1/4 cup of the cheese, the Worcestershire, and 1/2 tsp. pepper and whisk until bubbling, just a few seconds. Season to taste with salt and pepper.
Spoon 1/4 cup of the cheese sauce over each sandwich. Sprinkle with the remaining cheese.
Broil until bubbling and browned, 4 to 5 minutes. Cool for a couple of minutes before serving.
Put the scallion strips in a large bowl of ice water and soak in the refrigerator for at least 5 minutes and up to 2 hours; they will curl up. When ready to serve, drain well and transfer to a medium bowl. Add the remaining ingredients, mix, and serve.
Prepare a medium-high gas or charcoal grill fire or heat a grill pan over medium-high heat.
In a small bowl, combine the lime juice, honey, cilantro, Serrano, and a pinch of salt. Gradually whisk in the 1/4 cup of oil.
Toss the scallions with the remaining 1 Tbs. of oil and 1/2 tsp. salt. Grill the scallions until tender and lightly charred all over, 4 to 6 minutes. Cool slightly, then slice into 1/2-inch pieces.
In a large bowl toss the greens with enough vinaigrette to lightly coat. Add the scallions, mango, and peanuts. Toss and serve.
In a medium bowl, toss the pork with 1 Tbs. of the soy sauce, 1 Tbs. of the sherry, the cornstarch, and 1/4 tsp. of the salt. Refrigerate for at least 15 min. and up to 1 hour.
Bring 2 quarts of water to a boil in a large pot. Add 2 Tbs. of the salt and cook the noodles, stirring occasionally, until just tender, about 3 min. Drain in a colander and run under cold water until the noodles cool to about room temperature. Turn the noodles out onto a baking sheet lined with paper towels to dry.
Heat 1-1/2 Tbs. of the oil in a 12-inch nonstick skillet over medium heat. Add the noodles and cook, tossing occasionally, until golden and slightly crisp, about 6 min. Meanwhile, replace the damp paper towels on the baking sheet with dry ones. When golden, transfer the noodles to the dry towels.
Heat 1-1/2 Tbs. of the oil in the nonstick skillet over medium-high heat until shimmering hot. Add the pork and cook, tossing often, until browned and just cooked through, 2 to 3 min. Transfer to a plate or bowl. Pour the remaining 2 Tbs. oil into the skillet and then add the scallions, mushrooms, and 1/4 tsp. of the salt. Cook, stirring occasionally, until browned, 3 to 4 min. Add the ginger, garlic, and pepper flakes and cook, stirring, until fragrant, 30 to 60 seconds. Add the cabbage, bean sprouts, and the remaining 1/2 tsp. salt. Cook, stirring often, until the cabbage just starts to soften, 1 to 2 min.
Add the noodles and pork to the pan and cook, stirring, until heated through, 1 to 2 min. Add the remaining 1-1/2 Tbs. soy sauce, the remaining 1 Tbs. sherry, and the sesame oil and cook, tossing the ingredients, for 1 min. more. Serve immediately. Add more soy sauce to taste or pass the soy sauce at the table.
