Recipes with chives

Grilled stuffed calamari filled with garlicky sun-dried tomato breadcrumbs, thyme, and parsley. Topped with a fresh Roma tomato and chive sauce. An impressive Italian seafood main course.

Traditional Irish clear lamb stew with bone-in neck chops, whole potatoes, carrots, and onions simmered low and slow. Finished with butter, chives, and parsley for a clean brothy stew.

Homemade Caribbean hot pepper oil infused with scotch bonnet, shallots, garlic, thyme, and fresh herbs in extra-virgin olive oil. Just mix, bottle, and wait one week for fiery island heat.

Griesssuppe is a traditional German semolina soup made with beef broth, egg, nutmeg, and butter. A simple, warming comfort soup that simmers for an hour to develop deep, silky body.

French-style scrambled eggs cooked low and slow with butter and cream, then folded with tender lobster chunks, sweet bell pepper, and fresh chives. Brunch just got fancy.

Ramp ravioli pair grilled-wild-leek filling with tender one-hour slow-cooked calamari in olive oil. A springtime Italian pasta showcasing foraged ramps at their peak.

Swabian-style kraeuterfladen (herb waehe): mini yeast crust rounds topped with a creamy filling of sour cream, egg, scallions, chives, and nutmeg. German regional flatbread with gentle herbal flavor.

Hearty and very meaty with the crunch of earthy walnuts.

Quick vegetarian crêpes stuffed with sautéed zucchini, green beans, fresh corn, ricotta, and Monterey Jack cheese. Topped with a tangy chive-lemon sour cream sauce and ready in under 30 minutes.

Grilled halibut steaks basted with seasoned butter and served with a chilled cucumber-sour cream sauce. Light, fresh, and ready in 30 minutes.

A zesty homemade salad dressing with olive oil, two types of vinegar, Romano cheese, garlic, and a kick of hot sauce. Mixes up in 5 minutes flat and gets better as it chills.

Shrimp Arnaud, a classic New Orleans appetizer of chilled shrimp marinated in a tangy vinaigrette with hot mustard, chili sauce, garlic, and chives. Dusted with paprika.

Fideus with clams features toasted vermicelli cooked in homemade fish stock with steamed clams, topped with a chive-garlic mayonnaise. A Spanish-inspired seafood pasta worth the effort.

Pasta with pork and basil meatballs in a creamy Parmesan and Dijon mustard sauce with sauteed mushrooms. Tossed with fusilli and fresh herbs for a rich one-dish dinner.

A quick and easy family meal, these scrumptious calzones are made with mozzarella cheese and chevre cheese.

Barbequed swordfish with a spicy tomato glaze and a Mediterranean black olive, cucumber, and plum tomato salad. A composed summer plate finished with a Dijon-chive vinaigrette for restaurant-level dinner party plating.

Lobster and mango cocktail with Cognac-spiked mayo sauce, Belgian endive, and fresh chives. An elegant make-ahead appetizer served in chilled glasses.

Citrus lobster salad with grapefruit, orange sections, and a tangy orange-yogurt dressing on fresh spinach. A light, low-calorie seafood salad with bright citrus flavor.

Classic cucumber sour cream salad with dill seed, chives, white vinegar, and a kick of Tabasco. Salt-drained slices stay crisp and cool under a tangy, creamy dressing.

This is an easy salad, I have made it for many times, especially when I cook some meat, I always cook this salad as a accompaniment.

Sauteed carrots with sliced almonds, apple juice, and lemon. Tender-crisp, lightly golden, and naturally sweet. A quick side dish ready in 20 minutes. Dairy-free and kosher-friendly.

Grilled turkey rolls stuffed with walnuts, spinach, and thyme, then served with a cool chive-lemon yogurt sauce. A lean grill-night main that holds up hot or cold.

Lentil and yogurt soup with orange lentils, bacon, mushrooms, and ground coriander, finished with a swirl of low-fat yogurt. Hearty, warming, and lighter than it tastes.

Just in time for spring, you will love this scrumptious quiche made with chicken, cheddar cheese and asparagus.

Lighter Coq Au Vin, oven-baked chicken breasts in white wine with golden mushrooms and pearl onions for guilt-free French dining.

Mussels with saffron and tomatoes over pasta steam fresh mussels in a fish stock infused with saffron, then simmer in a brick-red tomato sauce. Spooned over linguine for a Mediterranean coastal classic.

Whole brook trout poached in a white wine court bouillon with five fresh herbs, lemon zest, and spices. Served with herb butter made from the poaching liquid.

Eggplant and pasta shells in a tomato-wine sauce with mushrooms, green pepper, red onion, and oregano. An oil-free vegetarian pasta sauteed in water and vinegar.

Cream cheese ball prefect for crackers or anytime you have guests coming.

Steamed shrimp and scallops tossed in a bright orange-rice vinegar vinaigrette with sesame oil, dill, and scallions. Light, fresh, and ready in 15 minutes.

Grouper saor pairs grilled fish fillets with sweet-sour Venetian onions braised in red wine and balsamic vinegar with golden raisins. Topped with toasted pine nuts and fresh chives.

Cream of shiitake mushroom soup with a dual chicken-beef stock base and crushed toasted sesame seeds for body. A rich, earthy soup garnished with chives.

Beer-marinated shrimp with garlic, chives, and parsley, soaked overnight then broiled in minutes. Served on shredded lettuce with green onions for a light, flavorful appetizer.

Homemade dry jerk seasoning with allspice, thyme, cayenne, cinnamon, nutmeg, and black pepper. A Jamaican-style spice rub for fish, vegetables, chicken, and snacks.

If you're constantly on the go, this quick and scrumptious lunch is perfect for your lifestyle.

Stuffed snow pea pods filled with a ricotta and cream cheese filling with shredded radish and chives. A crisp, no-cook appetizer that's low-calorie and elegant.

Pan-seared lemon pepper tuna steaks with a quick Dijon-lemon pan sauce and fresh chives. Ready in under 15 minutes with a pink, seared center.

Maple & Dried Cranberry Chicken with Butternut Squash recipe

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

Bluefish fillets baked under a Provencal sauce of braised fennel, tomatoes, orange zest, and anise liqueur. Make-ahead friendly and elegant enough for a dinner party.

Golden pan-fried lump crab cakes with chives and Dijon, served with a vibrant blanched basil mayonnaise. Triple-breaded for a shattering crisp crust outside, sweet crab inside.

Emeril-inspired masa corn cakes with chili powder, topped with white wine chive cream and caviar. An elegant appetizer that turns simple corn into something show-stopping.

German-style Käsespätzle with buttery browned onions, melted Emmentaler cheese, and dry mustard, baked until hot and bubbly. Simple Alpine comfort food.

Fresh Willapa Bay oysters baked on the half shell with cognac-green peppercorn butter, fresh herbs, and melted Gruyere. A showstopping Pacific Northwest appetizer ready in 30 minutes.

These are good on basic whole-wheat bread, but try having them in Syrian flat breads, or as open-face sandwishes heated up in the oven.

Try this succulent chicken dish that is made with savory chive dumplings that will be new favorite!

Try this new take on a calzone that will make you prepare another batch!

Velvety pumpkin soup deepened with dried porcini and shiitake mushrooms, nutmeg, and a splash of mushroom soaking liquid. Vegan, low-fat, and packed with fall flavor.