1,802 chive recipes

Italian pasta with winter squash and potatoes cooked together in one pot, finished in a garlic and chile skillet with starchy pasta water for a creamy sauce.

Mung dal with black mustard seeds, turmeric, and ginger, finished with a hot ghee tadka of sputtering mustard seeds and green chile. A traditional Indian lentil dish with bright, bold tempering.

Hot artichoke dip baked with mayonnaise, Parmesan, garlic, and green chiles until golden and bubbly. Five ingredients, 30 minutes, and always the first thing gone at a party.

Big-batch chicken casserole for 24 with green chiles, olives, almonds, cheddar, and a crushed potato chip topping. Church supper approved, potluck tested, crowd demolished.

Poached chicken chili with white corn, great northern beans, and green chiles, served over crushed tortilla chips and Monterey Jack with a fresh tomatillo salsa verde.

Thai-style chicken curry simmered in coconut milk with a homemade paste of bird's eye chiles, ginger, toasted rice, cashews, and warm spices. Layered, fragrant, and built from scratch.

Soft-rolled chicken enchiladas with shredded chicken breast and green chiles, sauced with garlic-onion tomato sauce and finished with a dollop of sour cream. 25 minute Tex-Mex weeknight dinner.

Indian okra and tomato curry (bhindi subji), sautéed and simmered in a turmeric-tomato sauce with fresh cilantro and green chiles. A vegan weeknight curry that comes together in one pan.

Crunchy Southeast Asian cabbage salad with a tangy soy-vinegar dressing, fresh chiles, garlic, cucumber, and roasted peanuts. A bright, no-cook side ready in 10 minutes.

Three-layer Italian cheese casserole with seasoned ground beef, mashed zucchini with green chiles, and a cottage cheese-egg custard topped with cheddar and Parmesan.

Mexican roast pork loin marinated in red chile, lime, cumin, oregano, and orange juice concentrate, then slow-roasted. Served with an orange-wine sour cream sauce.

Citrus quinoa and toasted pepitas salad simmers quinoa with green chiles, onion, and garlic, then tosses with lime juice, cilantro, scallions, and toasted pumpkin seeds. A Southwestern-leaning grain salad.

Chicken and cheese enchiladas in a creamy sour cream sauce with green chiles, cumin, and Monterey Jack. Corn tortillas dipped in homemade sauce, rolled, and baked until bubbly.

Baked red snapper topped with cumin, cilantro, Anaheim chile, mushrooms, tomato, and melted cheddar-jack cheese. Mexican-spiced fish on the table in 45 minutes.

Southwestern white chicken chili with cannellini beans, green chiles, cumin, and oregano. A lighter no-tomato chili topped with melted Monterey Jack.

White bean chili with turkey, tomatillos, green chiles, and a cilantro yogurt cream. A leaner Southwest twist on red chili that tastes even better the next day.