We may receive a commission on purchases made from links. Chives are a delicious, oniony addition to all kinds of recipes.

The original Green Goddess dressing was created by the chef of the Palace Hotel in San Francisco in 1923. It included sour ...

Chives are in season in spring and summer. Fresh chives are widely available from supermarkets and garden centres. Do not substitute fresh chives for dried, as the finished dish will taste musty.

This Chinese-Italian-Fren­ch-Japanese dish is slightly more complex than my usual recipes. The filling is a classic Cantonese pairing of shrimp and chives (use flat, green Chinese chives ...

I often offer this as a first course. The asparagus is dressed with a sauce of mayonnaise, mustard, and vinegar and garnished with hard-cooked eggs and chives. Cook the asparagus fairly close to when ...

The last patch of winter snow in the shade by our shed has melted. We’re hungry for something fresh and green. The grass is ...

Place the potatoes in a saucepan of salted water, bring to a boil, and cook until tender ... add 1 cup of riced potato and the chives, and stir until combined. Melt butter in an ovenproof sauté ...

Place fish on a rack in a large baking pan and cook in the oven 5 to 6 minutes ... Ladle about 1/4 cup carrot broth into the bowl. Garnish with 2 chives.