Ingredient

Chives Recipes

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

15 recipes

Käsespätzle with flour, eggs and Emmental cheese — Germany recipe

🇩🇪GermanyMedium

Cereal and Pasta Dishes

Käsespätzle

Swabia's answer to macaroni cheese: fresh egg noodles layered hot with two kinds of grated cheese and buried under slowly caramelised onions. There is no sauce and no oven required — the cheese melts on the residual heat of the noodles, which is exactly why the layering has to happen fast.

50 min680 kcal4 serves

🌿Vegetarian

German Potato Salad with potatoes, vegetable stock and mustard — Germany recipe

🇩🇪GermanyMedium

Salads

German Potato Salad

Schwäbischer Kartoffelsalat is the potato salad of southern Germany: thin slices of warm waxy potato soaked in hot vegetable stock sharpened with mustard and cider vinegar, without a spoonful of mayonnaise anywhere. Germans judge it by one word, schlotzig, meaning loose and glossy, with starch from the potatoes themselves binding the stock into something between a dressing and a sauce. That takes two things the recipe below insists on: the stock goes on in two pourings, and the bowl needs a full hour standing before the salad stops tasting watery. It sits on every summer table in the south and turns up again on Christmas Eve next to a plate of boiled sausages.

45 min220 kcal6 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Flammkuchen (German Tarte Flambée) with flour, sour cream and onion — Germany recipe

🇩🇪GermanyMedium

Flour and Confectionery Products

Flammkuchen (German Tarte Flambée)

Flammkuchen (Flammekueche in Alsatian, tarte flambée in French) is a paper-thin flatbread of flour, water and oil, spread with soured cream and scattered with raw onion rings and cubes of smoked pork belly. It comes from Alsace, and Baden and the Palatinate on the German bank of the Rhine serve it at their September wine festivals with equal conviction that it belongs to them. There is no yeast in the dough, so it bakes into a cracker rather than a pizza base: ten to twelve minutes at 250°C on a sheet that has been heating along with the oven. The half hour the dough spends resting before it is rolled is the only slow part of the evening.

40 min610 kcal4 serves

Ingredients

Goes well with

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

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