Ingredient

Chives Recipes

14 recipes with chives for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

14 recipes

Eggs Benedict with eggs, butter and bacon — USA recipe

🇺🇸USAMedium

Breakfast and Brunch

Eggs Benedict

The crown jewel of American brunch — perfectly poached eggs on toasted English muffins with Canadian bacon, blanketed in a velvety, lemony hollandaise sauce. Elegant yet achievable at home.

30 min520 kcal2 serves

⚡Quick🥑Keto💪High protein

Obatzda with soft cheese, butter and cream cheese — Germany recipe

🇩🇪GermanyAdvanced

Appetizers and Sandwiches

Obatzda

A traditional Bavarian cheese dip made with soft ripened Camembert or Brie, butter and spices. Perfect with pretzels and beer. The key is very soft cheese and room-temperature butter for a velvety, creamy consistency.

75 min310 kcal5 serves

🌿Vegetarian🥑Keto

Perfect Scrambled Eggs (Soft & Creamy Method) with eggs and butter — France recipe

🇫🇷FranceEasy

Breakfast and Brunch

Perfect Scrambled Eggs (Soft & Creamy Method)

Eggs cracked into a cold pan with butter, cooked slowly using on-off heat with constant stirring, and finished with a spoonful of cold crème fraîche. This French method produces smaller, silkier curds — the texture is closer to a loose custard than the fluffy American diner style. It takes patience, but the result is eggs that taste like eggs, not rubber.

8 min280 kcal2 serves

🌿Vegetarian🌾Gluten-free⚡Quick

Classic French Omelette (Omelette Nature) with eggs and butter — France recipe

🇫🇷FranceEasy

Breakfast and Brunch

Classic French Omelette (Omelette Nature)

Three eggs beaten until completely uniform, cooked in foaming butter over medium-high heat with constant stirring and pan-shaking for under 60 seconds, then rolled into a pale, smooth cylinder with a soft, almost creamy interior. No browning. No color at all on the outside. This is the benchmark technique that Jacques Pépin famously uses to judge a chef's technical skill: it looks simple, takes 30 seconds to execute, and is genuinely difficult to get right the first time. The tenth time, it is effortless.

5 min310 kcal1 serves

🌿Vegetarian🌾Gluten-free⚡Quick

Eggs Royale (Smoked Salmon Benedict) with eggs, smoked salmon and English muffins — UK recipe

🇬🇧UKMedium

Breakfast and Brunch

Eggs Royale (Smoked Salmon Benedict)

Toasted English muffins with cold smoked salmon, perfectly poached eggs, and hollandaise. Eggs Royale is Eggs Benedict with smoked salmon in place of Canadian bacon — same structure, slightly more refined flavor, and arguably easier to time because the salmon needs no cooking. The difficulty is coordinating three things that need to be ready simultaneously: the poached eggs, the warm hollandaise, and the toasted muffins. The order and timing matter. Read through the whole recipe before you start.

20 min560 kcal2 serves

💪High protein⚡Quick🌶️Spicy

Lobster Bisque (Bisque de Homard) with lobster, butter and onion — France recipe

🇫🇷FranceAdvanced

Soups

Lobster Bisque (Bisque de Homard)

Bisque de homard is the most luxurious soup in the classical French repertoire: a deeply orange, velvety-smooth cream soup built entirely on the flavor extracted from lobster shells. The technique is methodical — the shells are roasted hard in butter until they smell nutty and oceanic, the aromatics are sweated, cognac is added and often flambéed, white wine and fish stock are added, and the whole mixture simmers for 30 to 40 minutes to extract every molecule of flavor from the shells. The stock is then strained, blended, passed through a fine sieve, enriched with double cream, and mounted with cold butter to a glossy, coating consistency. A swirl of cream and a few morsels of lobster meat garnish each bowl. Nothing is wasted: the shells that look like kitchen scraps become the foundation of one of the most complex, satisfying soups in existence.

90 min520 kcal4 serves

🌾Gluten-free🌶️Spicy

Grilled Corn with Herb Compound Butter with fresh sweetcorn, butter and garlic — USA recipe

🇺🇸USAMedium

Vegetable and Mushroom Dishes

Grilled Corn with Herb Compound Butter

Grilled corn on the cob is the defining side dish of the American summer barbecue — requiring almost no preparation, producing spectacular results, and improving everything eaten alongside it with a hit of smoke and sweetness. When corn is grilled directly on hot grates without the husk, the natural sugars caramelize against the hot metal, producing the characteristic charred, lightly sweet flavor that boiling or steaming cannot replicate. A herb compound butter — softened butter blended with fresh herbs, garlic, and lemon zest — is made ahead, rolled into a log, and sliced into rounds that melt over the hot corn the moment it comes off the grill. This recipe also includes a Mexican elote variation: the classic Mexico City street corn treatment of mayonnaise, cotija cheese, chili powder, and lime that transforms the same grilled cob into something entirely different.

35 min280 kcal4 serves

🌿Vegetarian🌾Gluten-free🌶️Spicy

Deviled Eggs with Chipotle with eggs, mayonnaise and chipotle — USA recipe

🇺🇸USAMedium

Appetizers and Sandwiches

Deviled Eggs with Chipotle

Deviled eggs are one of the easiest appetisers to make badly and one of the most satisfying to get right. The filling needs to be smooth — not grainy, not lumpy — and seasoned assertively enough that you taste it rather than just fat. Chipotle peppers in adobo sauce do two things at once: they add smokiness and heat, and the sauce itself adds a tomato-tinged depth that plain hot sauce doesn't. The lime brings brightness. This is not a subtle dish, which is exactly the point at a table that also has glazed ham and couscous salad.

35 min110 kcal12 serves

🌿Vegetarian🌾Gluten-free🌶️Spicy

Green Goddess Dressing with fresh flat leaf parsley leaves, fresh tarragon leaves and full fat mayonnaise — USA recipe

🇺🇸USAMedium

Sauces and Dips

Green Goddess Dressing

Green Goddess was invented at the Palace Hotel in San Francisco in 1923. The formula: mayonnaise, a serious amount of fresh herbs, tarragon, garlic, anchovy for depth, and lemon to hold it all together. The result is vivid green, herb-forward, and complex in a way no bottled version gets close to. Doubles as a dip, a sandwich spread, and a sauce for grilled fish or chicken. Makes in 10 minutes.

10 min120 kcal8 serves

🌾Gluten-free⚡Quick

French Oeufs en Cocotte (Classic Baked Eggs in Ramekins) with eggs, heavy cream and Gruyère — France recipe

🇫🇷FranceMedium

Breakfast and Brunch

French Oeufs en Cocotte (Classic Baked Eggs in Ramekins)

Oeufs en cocotte (literally 'eggs in a little pot' in French) is the classic French dish of eggs baked individually in ceramic ramekins on a water bath (bain-marie) with cream, often topped with cheese, herbs, or other add-ins. The result: delicately set whites and runny custardy yolks, perfect for dipping thin strips of toasted baguette known as mouillettes or soldiers. Also called shirred eggs in English-language kitchens. The dish was codified by Julia Child in 'Mastering the Art of French Cooking' (Vol 1, 1961) as one of foundational French egg techniques. Not regional — it's a pan-French home and bistro classic, served as breakfast, brunch, or light dinner. Naturally gluten-free, keto-friendly, and quick to make. Active 20 minutes. Serves 4 (one ramekin per person). Cocotte means a small casserole / ramekin in French — also slang for 'hen' and 'sweetheart', an etymology fun fact.

20 min250 kcal4 serves

🌿Vegetarian🌾Gluten-free⚡Quick

Vichyssoise (Cold Leek and Potato Cream Soup) with leeks, potatoes and heavy cream — France recipe

🇫🇷FranceMedium

Soups

Vichyssoise (Cold Leek and Potato Cream Soup)

Vichyssoise is a cold, velvety cream soup of leeks, potatoes, and cream, served ice-cold and garnished with chopped chives. It is essentially a chilled, cream-enriched version of the French classic potage parmentier (leek and potato soup). The paradox of its origin: despite the French name and French roots, the cold version was created in America. Vichyssoise was invented in 1917 by French chef Louis Diat for the guests of the Ritz-Carlton in New York. Diat drew on the leek and potato soup his mother and grandmother had made near the town of Vichy, a spa town in central France; as a boy he and his brother would cool the hot soup with cold milk. Building a summer menu, he recreated that memory, enriched it with cream, served it ice-cold, and named it creme vichyssoise glacee. It became his most famous dish, mentioned even in his 1957 New York Times obituary, and was Julia Child's favorite soup. Two things define quality: a pale, ivory color and a silky texture. The leeks are sweated, never browned, so the soup stays cream-white; only the white and pale-green parts are used; starchy potatoes give creaminess without any flour; and the soup is puréed until silky, classically passed through a fine sieve. Because cold dulls the palate, vichyssoise must be seasoned boldly. Serve it well chilled after at least four hours in the fridge, with chives on top. About 45 minutes of active work, then chilling.

45 min320 kcal6 serves

🌾Gluten-free🌶️Spicy

Iceberg Lettuce Salad with Blue Cheese and Herbs with iceberg lettuce, blue cheese and buttermilk — USA recipe

🇺🇸USAMedium

Salads

Iceberg Lettuce Salad with Blue Cheese and Herbs

Iceberg gets dismissed as the lettuce with nothing to say, which misses the point entirely: it isn't there for flavour, it's there for cold and crunch. Cut into thick wedges and left whole, it stays icy and snapping under a thick buttermilk and blue cheese dressing that would flatten any softer leaf. Chives, dill, cherry tomatoes, and raw red onion do the talking. It's a steakhouse salad that needs both a fork and a knife.

25 min290 kcal4 serves

🌿Vegetarian⚡Quick🌾Gluten-free

Ingredients

Goes well with

Other ingredients that appear most often alongside chives across the archive. Pick one to drill deeper.

eggs garlic onion heavy cream potatoes bacon cream cheese smoked salmon egg yolks carrots celery tomato paste