Stories / Awards, Recipes

Why It's Better to Make Scallion Pancakes at Home

Maggie Borden

April 21, 2017


Thanks to delivery apps like Seamless and Caviar, we have the world at our fingertips, able to summon dishes from far-flung global cuisines to our doorstep with just the click of a button. Sure, takeout is fast and convenient, but don’t discount the rewards of a homemade culinary adventure, especially if the dishes are made under the guidance of a Beard Award nominee. Bring a taste of dim sum to your dinner table with this recipe for flaky scallion flatbreads (or pancakes, as they are more commonly known) from Carolyn Phillips’s All Under Heaven: Recipes from the 35 Cuisines of China, a nominee for the 2017 James Beard International Book Award. These addictive restaurant mainstays may seem daunting, but with the right flour blend and a bit of elbow grease, you’ll find yourself with crispy, flaky flatbreads in under an hour. Ditch the delivery and get the recipe.

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Learn more about the 2017 James Beard Awards.


Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.