1,836 chive recipes

Red snapper en papillote wraps fillets with julienned leek, carrot, ginger, and white wine in parchment hearts, steamed sealed until the fillets flake. A classic French technique for an elegant dinner.

Pecan stuffed mushrooms with cream cheese, crumbled bacon, chives, and white wine, broiled until bubbling. A make-ahead appetizer that's ready in 20 minutes.

Roasted quail on large flat mushrooms with a fresh herb duxelles stuffed under the skin. An elegant French bistro main where the birds drip their juices onto their mushroom thrones.

Leek & Baked Potato Vichyssoise with Red Caviar recipe

Noodle and mushroom souffle layered with ground beef, leeks, tomatoes, and melted cheese, then set with an egg-cream custard. Hearty German-style nudelauflauf for a family dinner.

Pan-seared salmon in a vodka cream sauce with green peppercorns, lime juice, and chives over wilted spinach and caramelized onions. A restaurant-quality dinner at home.

Fluffy crab souffle pancakes with cottage cheese, fresh dill, and chives. Light as air, crispy on the outside, and loaded with sweet crab in every bite.

Lightened potato skins with crispy russet shells, sharp cheddar, turkey bacon, and fresh chives, served with low-fat sour cream. All the steakhouse appetizer flavor, way less guilt.

Hot avocado and shrimp soup pureed with chicken broth, finished with sour cream and chives. A silky, rich soup with a velvety green color.

Potato sorrel soup with leeks, red potatoes, and creme fraiche. A rustic French-style soup with a bright, lemony tang from fresh sorrel leaves.

Herb-crusted cod fillets coated in fresh cilantro, chives, and parsley breadcrumbs, then roasted and served over a silky roasted tomato-garlic sauce with balsamic. Clean flavors, high-impact plate.

Veal chops Italienne: seared veal chops finished in a quick microwave tomato, oregano, and red wine sauce with a parmesan crust. Italian-style weeknight veal in under 30 minutes.

With egg, mint and chives. Eat immediately but best left in the fridge for a day for the flavours to develop.

Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.

Vegan stuffed mushrooms filled with a fresh tomato, garlic, scallion, and chive salsa dressed with olive oil and lemon juice. Light, bright, and no cheese needed.

Fava bean and tiny pasta salad with blanched carrots, chives, and a red wine vinegar-basil dressing. A light, marinated vegan side served at room temperature.