Herbs & Spices

43 Chive-Packed Recipes

Chopped chives instantly add a hit of freshness to just about anything you cook. Plus, they'll get you bonus points for presentation.
Image may contain Bowl Food Dish Meal Plant Soup Bowl and Soup
Creamy Chive PotatoesHirsheimer & Hamilton
  • Image may contain Bowl Food Dish Meal Plant Soup Bowl and Soup
    Hirsheimer & Hamilton
    1/43

    Creamy Chive Potatoes

    Don't want fried potatoes? Chives work just as well on a pot of creamy, tender ones.

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  • Photo by Marcus Nilsson, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
    2/43

    Tomato Toast with Chives and Sesame Seeds

    Juicy, jewel-toned, peak tomatoes need little meddling: Thick slices of toasted country bread spread with a garlic-mayo schmear and sprinkling of sesame, chives, and lemon zest add just enough interest.

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  • Photo by Alex Lau
    5/43

    Mashed Baked Potatoes with Chives

    Baking the potatoes for this recipe is a completely hands-off cooking process that also reduces some of the water content in the spuds, resulting in the easiest and most flavorful mash of all time.

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  • Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Olivia Mack Anderson
    6/43

    Creamed Dried Sweet Corn With Onion and Chives

    Step aside, cornbread. In Pennsylvania Dutch country, dried sweet corn is an essential part of the Thanksgiving table. That doesn't mean you can't make this decadent side any time of year. Bright, delicate chives add a pop of green and a burst of savory flavor.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    7/43

    Spring Lamb in Herbs

    Any tender herb or green can be used in this riff on a traditional Georgian spring dish, but cilantro and dill make an exceptional, traditional pairing. Just don't skip the chives!

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  • Photo by Alex Lau
    8/43

    Skillet Cornbread With Chives

    A true Southerner wouldn’t dare add sugar to this cornbread recipe, but a Yankee might miss it. Do what you will; we don’t judge.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    9/43

    Little Gem Wedge Salad with Tahini Ranch

    Philosophical question: Is it still a wedge if it isn't smothered in blue cheese and bacon? It's debatable, but we do know that this is a healthyish wedge salad we'd happily eat every day. It's got the rich part—a creamy tahini dressing that's so thick it anchors the greens. It's got the crunchy stuff—seeds and coarse salt. And it's got freshness—actual lettuce and herbs. Iceberg who?

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  • Photo by Alex Lau
    10/43

    Seared Scallops With Brown Butter and Lemon Pan Sauce

    Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Top with copious amounts of chives. Serve.

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  • Photo by Gentl & Hyers
    27/43

    Stuffing Fried Rice

    Toss leftover stuffing into a big pan with sautéed rice, eggs, mushrooms, and kale for a glorious carb-on-carb send-off to the rest of your post-Thanksgiving stash.

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  • Christopher Testani
    28/43

    Carrot Tart with Ricotta and Herbs

    Top this creamy and slightly-sweet vegetable tart with piles and piles of herbs—and don't skimp on the chives for extra subtle, oniony bite.

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  • Hirsheimer & Hamilton
    33/43

    Cherry Tomato Vinaigrette

    This is a great do-ahead dressing to have around. The vinaigrette can be made 2 days ahead (sans chives). Cover and chill it. Then, when you're ready to use it, bring to room temperature and stir in the chives.

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  • Photo by John Kernick
    34/43

    Pork and Chive Dumplings

    These dumplings pair juicy ground pork with chopped chives for a dim sum classic that's easy to pull off at home.

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  • Photo by Alex Lau
    37/43

    White Sauce

    This is a little bit like making a ranch dressing and putting it on pizza. Which can’t possibly be a bad thing.

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  • Photo by David Japy
    38/43

    Magic Cèpe Mushroom Soup

    Chives add an essential delicate bite to this creamy mushroom soup—feel free to top your bowl with copious amounts of them.

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  • Photo by Ditte Isager
    39/43

    Salmon Tartare

    Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.

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  • Photo by Jeff Kauck
    40/43

    Asparagus, Ham, and Poached Egg Salad

    On an afternoon in May, a favorite Provençal bistro served us this utterly delicious and totally beautiful spring salad of blanched asparagus, a perfect poached egg draped with a shiny, fragrant slice of ham from the French Basque region, and a tangle of soft greens.

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  • Photo by Ted Cavanaugh
    41/43

    Perfect Coddled Egg

    Just when we thought there were no new ways to cook an egg, along came these adorable little vessels that yield soft-boiled meals in a cup.

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  • Evi Abeler
    42/43

    Chipotle Salmon Burger

    This delicious omega-3, brain-boosting salmon burger is the tastiest way to have it all. Made from simple canned salmon (nothing fancy!), this is a budget-friendly way to enjoy all of the nutritional benefits salmon has to offer. The Creamy Chive Sauce is like a more-delicious version of tartar sauce—and pairs perfectly with any type of fish.

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  • Photo by Quentin Bacon
    43/43

    Mustard Aioli-Grilled Potatoes with Fines Herbes

    These potatoes, grilled with a mustardy aioli (basically, garlic-scented mayonnaise) and served with a scattering of herbs, would be welcome at any dinner, with any main. Delicate parsley, chives, and tarragon are known collectively as fines herbes and are a staple of Mediterranean cooking.

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