In addition to the other recommendations here, they’re also good in a sour cream based dip, like what we in the states call French onion dip. If using fresh (instead of dried) you need to eat it up quickly, though.
You can also dry them for that use later. They lose some flavor (IME) but usually you have so much that it’s workable.
Or, with herbs like that, you can always blend with a bit of oil and freeze in ice cube trays. Then you have little oniony flavor bombs you can toss into pasta or sauces or soups year round.
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Check out recipes using garlic scapes, because I bet they would work in those. I know they make a tasty pesto.
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I like to think am pretty good at making a few different styles of pizza (NY, spring street sheet pan, pan pizza) but wanted to get good at best style (New Haven apizza), so I took a class. Didn’t turn out as thin as I wanted (I like Sally’s style) but dang it was delicious!
Now gotta try at home… Will post results.
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Last night’s duck breast with an orange and thyme sauce and roasted broccoli. Very happy with the way the duck turned out and roasting broccoli is my new favourite for winter.
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Spring onion update: I made creamy soup. Onion tops sauteed with garlic, then a diced potato, cooked until soft. Veggie stock. Immersion blender. Oregano. Soy sauce. Garnished with shredded parm and cilantro.
I’d have posted a pic, but I mistakenly grabbed the dark soy sauce, so the soup ended up an unappetizing greenish-brown color – but it was delicious and easy.
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Berkeley makes Sake!
Okayokayok…
The common point between wine and Japanese sake is that they are fermented alcoholic beverages.
I can dig that. And when this is on sale at Safeway I buy 6!
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I gotta say your new avatar is mildly disturbing
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That’s my go-to brand for general keeping around and cooking.
Sake is a key ingredient to homemade teriyaki and simmered Japanese dishes
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For puddings? Perhaps British, and meaning Yorkshire type puddings?
ETA: Yup.
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Yeah, puddings in the savory sense 
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In a good way?
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Yes!
I find I use it more and more often in cooking.
But drinking it warm is sublime.
I heat the vessel first with water to get it up to temperature. Aiming for body temperature Sake at serving.
Any thoughts on the proper temperature for warm Sake?
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Most times I’ve had it warm, it was well above room temp, but I don’t honestly feel they were the height of authenticity.
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My feeling is its always a personal taste thing.
I like warm sake with salty food, but usually go the other direction towards cold for casual drinking. I think it is warmer than body temperature, colder than hot tea.
Japanese home cooking, the way my in laws do, has a ridonkulous level of sodium. Which means lots of cold beer and warm sake.
Btw your sake set and tray are adorable.
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Remind me to nab that tray the next time I come over to eat one of your lovely creations!
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The teriyaki I make regularly from an old edition of Joy of Cooking actually doesn’t use Sake, and it’s still pretty damn tasty, especially when you use it on something with skin or fat that crisps up.
1 cup Soy Sauce
1/2 cup vegetable oil
1 Tbs fresh ground ginger1
2 Tbs Sherry2
3 Tbs Brown Sugar
3-4 cloves minced garlic1
Marinate for 8-12 hours, cook as usual. I recommend against grilling, that seems to make things overly salty.
1 I use jar of minced, works fine
2 Don’t use cooking sherry. It’s already salty enough.
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Yep! Cool tray from Japan.
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