Cooking with Chives

Easy to grow and available to buy year-round, chives are a welcome flavor-addition to a variety of recipes. Best when used raw, cooks should be careful not to lose the delicate flavor and vibrant hue of this fresh herb by adding them in last if cooking chives is necessary in a recipe.

First up is our Cheese and Chive Challah. The traditional yeasted egg bread is enriched even more by adding cheese to the dough. We love the flavor of fontina, but Gruyère or another Swiss cheese would also work.

This dish is full of flavor-rich, fresh herbs in the breading and aioli. Chives are the standout in the aioli and many sauces because they lend a light onion flavor that isn’t overpowering.

Cheese and chives are a can’t-miss combo in corn bread recipes, but this one takes the cake. Simmer a pot of speckled butterpeas or cranberry beans in summer to serve alongside. Freeze any extra muffins for future harvest dinners. Splurge on quality Parmigiano-Reggiano.

Beef tenderloin looks sophisticated but is an easy dinner party main dish. The lean beef pairs well with a coating of black pepper and a side of zesty horseradish and chive sauce.

Frozen mashed potatoes are a near-instant option, with a better flavor and texture than boxed potato flakes.

In this simple entrée, almonds supply vitamin E, while salmon delivers a good amount of niacin. Vary the herbs according to your preference; try dill, thyme, or basil.

Using a potato pancake mix, which you'll find at the market near the instant mashed potatoes, cut preparation time. Serve as a side dish with beef or pork.

Prosciutto, peas, and buttermilk-chive dressing make this superfast salad the perfect quick-meal contender.

Top tender filet mignon with a chive-horseradish butter for an indulgent, 4-ingredient recipe that comes in at only 220 calories per serving. Serve with roasted, thinly-sliced sweet potatoes and Broccolini.