The beauty of chives is that they simply don’t need to be the center of attention. They work best to support other flavors, to bolster and, with a few snips, make the mundane marvelous. Chive oil is ...

The first time I made this soup was at culinary school with Chef Dan Hugelier. He chopped up a whole lobster in front of the class, and it seemed like a waste of lobster until we tried the soup, which ...

Char the bread on both sides on a grill. Brush one side of the charred bread with the chive oil. In a small bowl, combine the goat cheese and ricotta with a dollop of chive oil. In a small food ...

Chive oil would also be good on other protein, like grilled steak or whole fish, such as red snapper. Throw in a sliced jalapeño or serrano for a little heat. This recipe is from N7, one of the Hot 10 ...

Blend the coarsely chopped chives with the oil and a generous pinch of salt at high speed until smooth. Transfer the chive oil to a jar. In a large saucepan, cover the potatoes with cold water and ...

Makes 6. Recipe is from “Savory Pies — Delicious Recipes for Seasoned Meats, Vegetables and Cheeses Baked in Perfectly Flaky Crusts” by Greg Henry, who says, “Make these with the freshest small ...

These bites look great served in Asian-style soup spoons, which can be found in most large Asian markets. We made this recipe using pre-portioned fish from Trader Joe's. After trimming the fish, ...