We both agree that chives are our favorite herb. From early spring well into fall, we go back and forth from our kitchen to the wrought-iron balcony of our studio to snip chives from the deep wooden ...

What do all the recipes today have in common? Chives! Yes, I know that we've had a chive column already, but, if one column is good, two are even better. This first recipe makes a good amount of sauce ...

Tender spring chives, which many people grow in their gardens, are always an easy garnish. Here are two recipes that elevate the onion-flavored herb to prime flavor enhancer. Creamy Lemon-Chive ...

There had been flirtation. Rounds of spiky conversation. But the direction of this dalliance was still hovering in the air. Then we met for rendezvous No. 3. The evening started out promisingly: a ...

Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm. Heat olive oil in heavy medium saucepan over medium heat. Add onion; sauté until translucent, about 5 ...

If you're a Starbucks fan with a love for hearty and convenient breakfast foods, you've likely tried the famous potato chive ...

Chives and green onions look alike, but their flavor, texture, and role in cooking couldn’t be more different. Here’s what ...

Note: This recipe includes a baking option. 2 pounds Yukon Gold potatoes (about 5), peeled 1. Put the potatoes and garlic in a large pot of cold salted water; bring to a boil. then reduce heat to ...