1,802 chive recipes

Southwest corn chowder blends fresh sweet corn with poblanos, serranos, and cream into a smooth base, then folds in crisp blanched potato, jicama, and bell peppers for texture.

Enchiladas Suizas with shredded chicken in corn tortillas, blanketed in a tomatillo-serrano salsa verde enriched with béchamel, cream, and melted cheddar. Rich, creamy, and tangy.

A sweet and spicy and very colorful island-ish tasting treat. It'll make your taste buds dance. I created this recipe when I was running really low on groceries and had to throw something together for dinner. It has evolved a bit since, but same basic concept

Kukul mas is the classic Sri Lankan chicken curry. Chicken rubbed with tamarind, cardamom, and curry powder simmers in thick coconut milk with lemongrass and fenugreek until fall-off-the-bone tender.

Porterhouse steak grilled with a hoisin barbecue sauce that mashes up Chinese pantry staples with classic BBQ flavors, hoisin, soy, and rice vinegar meet ketchup, ancho chili, and Worcestershire.

Authentic enchiladas verdes with poached shredded chicken, fresh tomatillo-serrano salsa verde, Monterey Jack, and sour cream. A from-scratch Mexican classic.

Authentic mole poblano sauce made from scratch with mulato, ancho, pasilla, and chipotle chilies, roasted vegetables, toasted nuts, sesame seeds, and Mexican chocolate. A complex, deeply layered sauce worth every minute.

Homemade Pad Thai with chicken or pork, shrimp, rice noodles, and a tangy fish sauce with tomato paste and dried shrimp. Topped with crispy fried basil, peanuts, and bean sprouts.

Texas-style no-bean chili (with optional pintos) made from cubed steak, three types of peppers, beer, and tomatoes. Simmered low and slow for hours, this game day chili brings serious heat.

The hottest curry in the world by Boy Suhash, Luxembourg.

This recipe blends together a whole bunch of different spices to give the chicken a surprising and unique flavor.

Venison osso buco braised in red wine with Roma tomatoes, kalamata olives, fennel seeds, and fresh herbs, finished with a bright lemon-parsley gremolata.

This scrumptious chili is made with succulent pork sausage, pinto beans and a nightmare of spices!

Pork chili with artichoke hearts and white beans: a Mediterranean-leaning chili with cumin, oregano, white wine, and roma tomatoes. Lemon juice and cilantro hit at the end for brightness.

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.