677 chive recipes

Ramp ravioli pair grilled-wild-leek filling with tender one-hour slow-cooked calamari in olive oil. A springtime Italian pasta showcasing foraged ramps at their peak.

Yogurt Herb Bread: a soft yeasted loaf with plain yogurt for tang and a blend of dill, chives, oregano, thyme, and basil baked into the crumb. Makes two 8-inch loaves.

Wild rice amandine with toasted slivered almonds, green pepper, onion, and chives cooked in beef bouillon. A quick, savory rice side dish ready in 25 minutes.

Stuffed snow pea pods filled with a ricotta and cream cheese filling with shredded radish and chives. A crisp, no-cook appetizer that's low-calorie and elegant.

This savory and scrumptious pilaf is the perfect side dish for a summer barbecue.

Warm up your cold winter days with this hearty and delicious potato soup that will make your days seem a little bit brighter.

Sliced Roma tomatoes layered with sweet Maui onions, fresh basil, and a drizzle of white wine vinegar and olive oil. A breezy, no-cook island-inspired salad ready in 20 minutes.

Creamy curried carrot soup with apple, brown sugar, cinnamon, and a yogurt swirl. Vegetarian, low-fat, and served chilled for a sweet-savory starter.

Creole eggplant stuffed with oysters scoops tender baked eggplant into a stuffing of chopped oysters, breadcrumbs, onion, and herbs, then bakes in the shells with parmesan until golden.

Avocado and mozzarella stuffed tomatoes hollow out vine-ripe tomatoes and fill them with cubed avocado and fresh mozzarella tossed in basil-balsamic vinaigrette. Five-minute summer appetizer with caprese-salad bones.

Quick hot potato salad with red potatoes, scallions, and creamy ranch dressing. Toss warm spuds with ranch, dust with paprika, garnish with chives for easy summer sides.

Shaker herb soup with chives, chervil, sorrel, and tarragon simmered in chicken broth, ladled over toast, and topped with nutmeg and grated cheddar. A garden-fresh 40-minute bowl of pure simplicity.

Creamy chilled broccoli vichyssoise with leeks and potatoes. A refreshing twist on the classic French soup, bright with lemon.

This is an easy salad, I have made it for many times, especially when I cook some meat, I always cook this salad as a accompaniment.

Avocado halves stuffed with Italian-dressed tuna salad, topped with melted cheddar and crushed potato chips, then baked until warm and bubbly. Tunados are a retro stuffed avocado dinner that's fun, crunchy, and totally addictive.

Velvety pumpkin soup deepened with dried porcini and shiitake mushrooms, nutmeg, and a splash of mushroom soaking liquid. Vegan, low-fat, and packed with fall flavor.