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.
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 »
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 »
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 »
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.
Ravigoter means “to invigorate” in French and indeed, this lightly acidic French sauce perks up the palate.
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.
Spicy, briny, creamy, and salty, this simple, retro-inspired appetizer is an unabashed crowd-pleaser. Get the recipe for Stuffed Pepperoncini with Smoked Salmon »
Bluefish gets the haute cuisine treatment at Puritan & Company in Cambridge, where chef-owner Will Gilson serves it as a smoky paté.
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).
These little sandwiches have a big range of flavors, from the salty sardines to to the tangy flavors of tarragon and chive salsa verde.
This sauce of herbs in a creamy base is great for dipping veggies in. Get the recipe for Green Goddess Sauce »
Deviled eggs get an update with white anchovies and masago arare, Japanese rice cracker beads that mimic caviar.
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) »
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.
Creamy cottage cheese combines with watercress, lemon, chive, and parsley to make this bright dip for raw vegetables.
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