1,802 chive recipes

Tri-pasta salad combines ziti, bow-tie, and spinach rotini with tri-color peppers, olives, and capers in a no-oil herbed red wine vinaigrette. Colorful, tangy, and low-fat for picnics and potlucks.

Room temperature pasta primavera with green and white fettuccine, prosciutto, snow peas, and a raspberry vinegar dressing. Finished with Parmesan and citrus zest.

Authentic beef lo mein with fresh Chinese egg noodles, marinated flank steak, crunchy bean sprouts, and garlic chives tossed in a glossy oyster and soy sauce. Ready in 30 minutes.

Chilled cream of vegetable soup with spinach, carrots, celery, and green pepper, pureed and enriched with egg yolks and half-and-half. Served cold with sour cream and fresh herbs.

Golden, puffy souffle roll filled with a warm cream cheese and crab meat filling. This impressive rolled souffle with Parmesan and chives slices into elegant pinwheels.

Drink garnish guide covering frosted glasses, sugar and salt rims, plus garnish ideas for fruit, vegetable and coffee drinks. Old-school bartender finishing touches that turn ordinary drinks into something proper.

Crispy wonton stack with herbed goat cheese, mixed greens, hearts of palm, and cherry tomatoes tossed in Dijon vinaigrette. Restaurant-style composed salad starter.

Quinoa has been called the supergrain of the future because of its complete protein profile and nutrient density. It contains almost twice as much fiber as most other grains, and is rich in magnesium, iron and vitamin B2, which improves energy metabolism within brain and muscle cells.

Low-calorie shrimp bisque made from a homemade shell stock with saffron, white wine, and cognac. Rich and creamy using powdered milk instead of heavy cream.

Salt cod meets fresh fillets in crispy, golden cakes loaded with herbs, cayenne kick, and Old Bay vibes. Pan-fried to crunchy perfection for seafood lovers craving coastal comfort.

Try this succulent dish that brings a variety of different flavors to your dinner table.

Kim Chee Poke in a Rice Paper Taco with Avocado Sauce recipe

Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.

Fresh tomatillo salsa verde roasted in a dry cast iron pan with serranos, jalapenos, pequin chiles, and garlic. Smoky, tangy, and seriously spicy with three types of peppers.

Caribbean chicken roti, curried chicken with scotch bonnet, garlic, and jira folded into homemade flatbread rounds. A Trinidadian-style street food classic that rewards a long marinating session.

A quick and easy breakfast scrambled eggs with some Mexican flair!