1,836 chive recipes

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

Flaky buttermilk biscuits with fresh parsley, chives, and oregano. Cold butter cut into flour creates tall, layered biscuits with an herb-flecked crumb.

No-yeast herb beer bread made with self-rising flour, sugar, and a bottle of beer. Flavored with parsley, chives, garlic, and celery seed for a savory, crusty loaf.

Vegetarian jambalaya with black-eyed peas, canned plum tomatoes, minute rice, and hot pepper sauce. A Louisiana-inspired one-pot stew ready in 30 minutes.

bits of red sweet pepper and refreshing chives liven up this classic dip made with ranch salad dressing mix, cream cheese and sour cream.

Cajun black bean soup simmers dried beans with smoky ham hock, paprika, cayenne, chili powder, and cumin into a thick, half-puréed pot. Serve with Monterey Jack, sour cream, chives, or chopped egg.

Poached chicken breasts in white wine and stock, with a cheese-and-crème-fraîche pan sauce reduction. Served over fresh spinach with chives. French bistro elegance in 30 minutes.

Avocado and grapefruit salad pairs cool, buttery avocado with bright, tart grapefruit segments under a grapefruit-juice vinaigrette. A refreshing, vegan winter salad that's ready in minutes.

Italian-leaning spiced black bean soup with basil, oregano, marjoram, and a finish of sherry and lemon. Pureed silky-smooth. High-fibre, gluten-free, garnished with chives and nonfat sour cream.

Silky Chinese steamed egg custard with clams and shrimp, set over a savory broth and finished with oyster sauce and chives. Gentle steaming and a quick strain give it a flawless, custard-smooth texture.

A delicious chilled soup that's made from plain yogurt, light cream and cucumbers.

One-skillet salmon pasta with cream cheese, Parmesan, and frozen vegetables cooked in chicken broth. A creamy, complete dinner for two in 45 minutes using canned salmon.

Turkey and rocket salad with macadamias tosses sliced turkey in a toasted macadamia-garlic paste dressing, served over peppery greens with chopped nuts and chives. A clever leftover-turkey makeover.

Baked spinach and potato frittata with hash browns, shredded carrot, red pepper, and fresh basil. A hearty 8-egg brunch casserole that feeds six and slices like a savory egg pie.

Sliced beefsteak tomatoes topped with a creamy herb dressing made from yogurt, olive oil, lemon juice, and fresh garden herbs. A no-cook summer side that chills before serving.

Triple cheese pasta with green peas tosses hot rotelle with gorgonzola-butter, plus mozzarella and Fontina that melt into creamy ribbons from the residual heat. Sweet green peas and fresh chives cut through the richness.