I usually drink whiskey rather than cook with it and I rarely treat the unsung scallion as a main player in my dishes, but this Stir Fried Shrimp with Scallions threw both these conventions out the window.
I found the recipe, which is a snap to make on Fresh Direct, but it comes to them through Molly O'Neill, a food writer for the New York Times and a sometimes TV host. In this article she is described thus:
“Her passion for food for its own sake seems not to have taken hold until she reached college, where she discovered woks, feminism and marijuana, in no particular order.”
But what do you think?