26 Chives Recipes: Fresh and Delicious Ways to Use This Herb

From the Recipe Creator: Here's my top make-ahead appetizer. They are a lot more nutritious than the ones you get at a restaurant. My three kids are old enough to cook these themselves, right from the freezer. —Marisa Raponi, Vaughan, Ontario

From the Recipe Creator: French potato salad is vinegar-based instead of creamy, made with Dijon mustard, olive oil, scallions or shallots, and fresh herbs. —Taste of Home Test Kitchen

From the Recipe Creator: Growing my own vegetables and herbs helps keep things fresh in the kitchen, but frozen peas make this side is a breeze to prepare. —Tanna Richard, Cedar Rapids, Iowa

From the Recipe Creator: There’s plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out. —Jean McKenzie, Vancouver, Washington

From the Recipe Creator: Easy and elegant, this is one of my favorite special-occasion dishes. It’s absolutely delicious! —Sandra Woolard, DeLand, Florida

From the Recipe Creator: We love spring vegetables. One Mother’s Day I came up with this flavorful green salad that everyone enjoyed. You could increase the dressing and mix in some cooked small pasta, like acini de pepe, to make it a more robust salad. —Ann Sheehy, Lawrence, Massachusetts

From the Recipe Creator: These spirals are simple to make but look special on a buffet. Our guests eagerly help themselves, and sometimes the eye-catching pinwheels never even make it to their plates! —Gail Sykora, Menomonee Falls, Wisconsin

From the Recipe Creator: I create my delightful bagels by adapting several other recipes. I enjoy them spread with cream cheese or onion and chive cream cheese. —Pam Kaiser, Mansfield, Missouri

From the Recipe Creator: The old-fashioned favorite is a snap to make, and it's economical too. Carrots, celery and onion accent the subtle flavor of the split peas, while a ham bone adds a meaty touch to this hearty soup. It's sure to chase away autumn's chill. —Laurie Todd, Columbus, Mississippi

From the Recipe Creator: This is a “spring” variation on the savory muffins my husband has made for years. It has a light texture almost like a popover and tastes best eaten hot right from the oven. —Angela Buchanan, Boulder, Colorado

From the Recipe Creator: This special cornbread pleases a crowd with its moist texture and big corn flavor. —Terri Adrian, Lake City, Florida

From the Recipe Creator: Yes, you do want fries with that—especially these crispy, golden fries, full of garlic flavor and just a little bit of heat. —Steve Westphal, Wind Lake, Wisconsin

From the Recipe Creator: It’s nice to have a reliable side dish like this that pairs well with any entree. A friend shared the recipe with me several years ago, and I use it often. —Opan Snell, Jamestown, Ohio

From the Recipe Creator: These light, pleasant-tasting rolls complement almost any entree. With the chive filling swirled through the golden bread, they’re attractive enough for special occasions. —Ann Niemela, Ely, Minnesota

From the Recipe Creator: This recipe is a family favorite that always stirs up good memories and moments. It’s requested for Thanksgiving, Christmas, birthday parties, potlucks and other gatherings. It’s simple to make and delicious to eat. If I make it early in the day I finish this dish for about 20 minutes in the oven, but you can use the stovetop to free up oven space for the turkey. —Linda Williams, Florence, Alabama

From the Recipe Creator: These tasty crab cakes are perfect for appetizers, or try them with a salad for a light meal. —Cindy Worth, Lapwai, Idaho

From the Recipe Creator: If you like seafood, you’ll love this scrumptious flounder. The light and creamy aioli sauce tops it off with fresh tones of chives and garlic. —Beverly O’Ferrall, Linkwood, Maryland

From the Recipe Creator: Fuel up for the day with eggs for breakfast. When you want a change, try the other omelet ideas at the end of the recipe. —Naomi Giddis, Two Buttes, Colorado

From the Recipe Creator: My biscuits won the prize for best quick bread at my county fair. One of the judges liked them so much, she asked for the recipe! These buttery, savory biscuits go with just about anything. —Gloria Jarrett, Loveland, Ohio

From the Recipe Creator: When I brought this savory ring to an extension luncheon, club members
let me know how much they enjoyed it. Next meeting I had to bring copies of the recipe for everyone there! —Pamela Schlickbernd West Point, Nebraska

From the Recipe Creator: The first bite of creamy filling lets you know this isn’t any old omelet. Make it once, and we suspect you’ll be fixing it often. —Anne Troise, Manalapan, New Jersey

From the Recipe Creator: My mother-in-law introduced me to this scrambled eggs with cream cheese recipe, and now it's my kids' favorite breakfast. They really love it. —Jacque Hunt, Heyburn, Idaho

From the Recipe Creator: This savory loaf mildly flavored with chives is delicious when served warm with a meal, soup, salad or stew. It also tastes wonderful toasted the next day for breakfast. —Deborah Plank, West Salem, Ohio

From the Recipe Creator: These bite-sized quiches are loaded with sausage and cheese—and all nestled into easy crescent roll dough. Serve the cute muffinettes at any brunch or potluck gathering. —Jan Mead, Milford, Connecticut

From the Recipe Creator: This potato casserole has the same flavor of the potato skins you can order as a restaurant appetizer. It’s an ideal dish for tailgating and potlucks. —Charlane Gathy, Lexington, Kentucky