356 chive recipes

Leek potato and matzo gratin baked with mushrooms, red pepper, and soy milk for a dairy-free Passover casserole. Golden on top, creamy inside, ready in about an hour.

This is a variation of a classic French dish that uses several reductions to build a ton of flavor that matches perfectly with the crispy seasoned tofu. Oyster mushrooms or other mushrooms work well too.

Italian tomato bisque made with fresh roma tomatoes, sweet onions, whole cloves, fresh basil, and a splash of half-and-half. A silky, fragrant soup finished with chives and a balsamic drizzle.

Simple crushed dried chile flakes for authentic New Mexican and Southwestern cooking. Make a big batch to season everything from beans to enchiladas to eggs.

Roasted green chiles blister and char until their smoky flesh peels away easily, ready to star in salsas, enchiladas, or straight off the grill with melted cheese.

Easy chile with ground beef, pinto beans, and stewed tomatoes simmered low and slow in one pot. A thick, warming bowl of comfort that feeds six hungry folks on a busy weeknight.

White chicken chili with dried white beans, green chiles, cumin, oregano, and melted Monterey Jack cheese. A creamy, brothy alternative to traditional red chili.

This Oktoberfest cabbage salad is another welcomed recipe at Oktoberfest.

Pugach pie - Eastern European filled yeast bread with your choice of cabbage, potato, or sauerkraut filling, sealed and rolled flat, then brushed with browned butter.

Spicy cranberry chile chutney with jalapeño, Thai chili paste, and hot sauce simmered with fresh and dried cranberries. Medium heat, sweet-tart-spicy balance. Killer on meat or sandwiches.

This salad fits to pierogi with the meat filling. You may also try it with fried or grilled fish.

Chile corn bake with cornmeal, cheddar cheese, green chiles, and sweet red peppers in a custardy casserole. A Southwestern side dish that's somewhere between cornbread and a savory corn pudding.

Navajo green chile with fire-roasted Anaheim peppers, pork shoulder, habaneros, and beer simmered for two hours. Seriously hot and deeply flavorful. Serve with warm flour tortillas.

Chiles rellenos sauce simmers tomato, garlic, onion and oregano into a smooth broth-based salsa for poaching stuffed chiles. The classic Mexican caldillo for ladling over rellenos.

Dark chocolate mousse spiked with Mexican chile powder and espresso, lightened with whipped egg whites instead of heavy cream. Rich, spicy, and impossibly airy.

Cast iron green chile cornbread loaded with roasted chilies, corn kernels, pimiento, and layers of melted cheddar. Southwestern comfort baked in bacon drippings.