Recipes with Chives

We love chives for their delicate onion flavor

We love chives for their delicate onion flavor. They're equally useful as a main ingredient, supporting player, or bright garnish. From dumplings and pizza to soup and salad, we've rounded up our favorite chive recipes.

Oniony but not overpowering, chives pair well with delicate seafood. Mixed with fromage blanc, chives make a spread that can be paired with smoked salmon for an elegant canapé. Or use them to garnish pan-seared cod served with spring vegetables like Rainbow chard, bibb lettuce, and spring peas.

Chives provide a gentle kick that's perfect for brightening up creamy salad dressings. We like to serve a simple red leaf salad with an herbaceous ranch dressing made with buttermilk and yogurt and flavored with chives, parsley, tarragon, thyme, mustard, and dill. Alternatively, dress a butter lettuce and citrus salad with a bright orange crème fraîche spiked with chives.

For the biggest fans of chives, we have recipes that put them front and center. Our spinach, chive, and yogurt soup is refreshing, tangy, beautifully green, and packed with chive flavor. Rather than dressing potato salad with plain mayonnaise, try making a chive mayo by first infusing your oil with chives. It's wonderful on a potato salad with broiled asparagus, hard-cooked eggs, and mint.

Pairing chives with other onions is a great way to build flavor. Our six-onion pizza takes that idea to the extreme—a slightly sweet honey-tinged dough is topped with chives, leeks, shallots, scallions, red onions, and white onions.

Find all of these dishes and more in our collection of chive recipes.

Fingerling Potato Salad with Chive Mayonnaise

Fingerling Potato Salad with Chive Mayonnaise
"This recipe came about when I had a fat bunch of chives threatening to wilt in my fridge. Our test kitchen director, Farideh Sadeghin, suggested I make chive oil, and then chive mayonnaise; I had some teeny-tiny fingerlings from the farmers market sitting on my counter, and a salad was born. —Marian Bull Get the recipe for Fingerling Potato Salad with Chive Mayonnaise »Matt Taylor-Gross

Spinach, Chive, and Yogurt Soup with Grilled Scallions

Spinach, Chive, and Yogurt Soup with Grilled Scallions
This tangy chilled soup is topped with charred scallions. Get the recipe for Spinach, Chive, and Yogurt Soup with Grilled Scallions »Romulo Yanes

Avocado and Apple "Tartare" with Fried Walnut Dumplings and Chive Cream

Avocado and Apple "Tartare" with Fried Walnut Dumplings and Chive Cream
Tart apple and cold avocado balance hot, crisp walnut dumplings and creamy chive sauce in this refreshing vegan dish from chef Josita Hartanto of Berlin's Lucky Leek. You can make the walnut dumplings a day ahead, but make sure to prepare the tartare within two hours of serving, so the apples and avocados don't brown. Get the recipe for Avocado and Apple "Tartare" with Fried Walnut Dumplings and Chive Cream »Matt Taylor-Gross

Pan-Seared Cod with Spring Vegetables

Pan-Seared Cod with Spring Vegetables
Writer Isabel Gillies tosses together this summery dish with cod fresh from the Maine shoreline and seasonal garden greens. Rainbow chard, bibb lettuce, spring peas, and fresh herbs contrast with the richness of butter-basted pan-seared cod. Get the recipe for Pan-Seared Cod with Spring Vegetables »Ingalls Photography

Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing

Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing
A simple salad pairs end-of-season citrus with fresh butter lettuce topped with pistachios. Get the recipe for Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing »Helen Rosner

Pasta Shells with Artichoke-Clam Sauce

Pasta Shells with Artichoke-Clam Sauce
In this aromatic dish, shell-shape pasta is dressed in a light tomato and clam sauce with artichoke hearts. Get the recipe for Pasta Shells with Artichoke-Clam Sauce »Landon Nordeman

Pan-Fried Sole with Red Quinoa and Vegetables

Pan-Fried Sole with Red Quinoa and Vegetables
Filets of sole are set atop red quinoa, roasted tomatoes, and tender-crisp vegetables in this dish from a Marseille bistrot. Get the recipe for Pan-Fried Sole with Red Quinoa and Vegetables »Ingalls Photography

Boiled Potatoes with Quark and Flaxseed Oil (Pellkartoffeln mit Leinöl)

Boiled Potatoes with Quark and Flaxseed Oil (Pellkartoffeln mit Leinöl)
Flaxseed oil adds a pleasant nutty flavor to this classic East German potato dish, a Green Thursday childhood favorite of author Nadia Hassani. Get the recipe for Boiled Potatoes with Quark and Flaxseed Oil (Pellkartoffeln mit Leinöl) »Ingalls Photography

Smoked Salmon Stuffed with Cottage Cheese and Crab (Roulade de Saumon aux Crabes de Neiges)

Smoked Salmon Stuffed with Cottage Cheese and Crab (Roulade de Saumon aux Crabes de Neiges)
This elaborate appetizer is based on one served at the seafood festival on the Atlantic island of Miquelon. We use snow crab in this recipe, but Dungeness or jumbo lump crabmeat works just as well. Get the recipe for Smoked Salmon Stuffed with Cottage Cheese and Crab (Roulade de Saumon aux Crabes de Neiges) »Ingalls Photography

Ravigoté

Ravigoté
Ravigoter means "to invigorate" in French and indeed, this lightly acidic French sauce perks up the palate. Get the recipe for Ravigoté »Ingalls Photography

Bacon-Wrapped Jalapeño Poppers

Bacon-Wrapped Jalapeño Poppers
These poppers have a perfect marriage of textures and flavors—creamy, chive-flecked cheese cuts the bite of roasted jalapeños, while crispy bacon adds crunch. Get the recipe for Bacon-Wrapped Jalapeño Poppers »Maxime Iattoni

Stuffed Pepperoncini with Smoked Salmon

Stuffed Pepperoncini with Smoked Salmon
Spicy, briny, creamy, and salty, this simple, retro-inspired appetizer is an unabashed crowd-pleaser. Get the recipe for Stuffed Pepperoncini with Smoked Salmon »Yossy Arefi

Smoked Bluefish Pâté with Hardtack Crackers

Smoked Bluefish Pâté with Hardtack Crackers
Bluefish gets the haute cuisine treatment at Puritan & Company in Cambridge, where chef-owner Will Gilson serves it as a smoky paté. Get the recipe for Smoked Bluefish Pâté with Hardtack Crackers »Landon Nordeman

Pork and Chive Dumplings (Shui Jiao)

Pork and Chive Dumplings (Shui Jiao)
To keep the wrappers from tearing while making these dumplings, we suggest finely chopping the scallions and grating the ginger (see our step-by-step instructions). Get the recipe for Pork and Chive Dumplings (Shui Jiao) »Todd Coleman

Marinated Sardine Crostini with Salsa Verde and Fennel

Marinated Sardine Crostini with Salsa Verde and Fennel
These little sandwiches have a big range of flavors, from the salty sardines to to the tangy flavors of tarragon and chive salsa verde. Get the recipe for Marinated Sardine Crostini with Salsa Verde and Fennel »Maxime Lattoni

Six-Onion Pizza

Six-Onion Pizza
This sweet and savory pizza showcases the flavor of six kinds of onion. Get the recipe for Six-Onion Pizza »Todd Coleman

Green Goddess Sauce

Green Goddess Sauce
This sauce of herbs in a creamy base is great for dipping veggies in. Get the recipe for Green Goddess Sauce »Todd Coleman

Michael Richard's Deviled Eggs

Michael Richard's Deviled Eggs
Deviled eggs get an update with white anchovies and masago arare, Japanese rice cracker beads that mimic caviar. Get the recipe for Michael Richard's Deviled Eggs »Todd Coleman

Sichuan Tofu and Ground Beef in Red Chile Sauce (Mapo Tofu)

Sichuan Tofu and Ground Beef in Red Chile Sauce (Mapo Tofu)
This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is one of the region's most well-known dishes. Get the recipe for Sichuan Tofu and Ground Beef in Red Chile Sauce (Mapo Tofu) »Ariana Lindquist

Ma Yi Shang Shu (“Ants Climbing a Tree”)

Ma Yi Shang Shu (“Ants Climbing a Tree”)
The name for this Sichuanese dish means "ants climbing a tree" because of the way the ground pork clings to the strands of glass noodles. Get the recipe for Ma Yi Shang Shu ("Ants Climbing a Tree") »Ariana Lindquist

Creamy Watercress Dip

Creamy Watercress Dip
Creamy cottage cheese combines with watercress, lemon, chive, and parsley to make this bright dip for raw vegetables. Get the recipe for Creamy Watercress Dip »Helen Rosner

Linguine with Crab in Spicy White Wine Sauce

Linguine with Crab in Spicy White Wine Sauce
Briny juices from cracked crab legs deepen the flavor of a white wine sauce punctuated with pancetta and chiles. Get the recipe for Linguine with Crab in Spicy White Wine Sauce »Penny De Los Santos

Chive Emulsion

Chive Emulsion
Fresh chives infuse a blend of canola and olive oils for the base of this vibrant sauce. Get the recipe for Chive Emulsion »Laura Sant

Smoked Salmon with Fromage Blanc, Chives, and Pickled Celery

Smoked Salmon with Fromage Blanc, Chives, and Pickled Celery
Pickled celery balances the subtleness of fromage blanc in a simple and elegant canapé. Get the recipe for Smoked Salmon with Fromage Blanc, Chives, and Pickled Celery »Helen Rosner

Red Leaf Salad with Ranch Dressing

Red Leaf Salad with Ranch Dressing
Light, tangy yogurt replaces rich mayonnaise in the herb-laced dressing for this salad. Get the recipe for Red Leaf Salad with Ranch Dressing »André Baranowski

Pea Shoots with Shrimp, Bacon, and Chives

Pea Shoots with Shrimp, Bacon, and Chives
Tender springtime pea shoots are natural partners for rich-tasting shrimp and bacon. Get the recipe for Pea Shoots with Shrimp, Bacon, and Chives »Caitlin Santomauro