Sam is a trusted home cook.
A chive butter milk dressing is pretty good.
If they chives are planted outside they're pretty hardy and survive well in frost and cold weather (to a point depending on where you live)..when it's rcold outside chives are one of the last things to go---I'd leave them because it's really nice to have some green herbage in the winter and late fall.
You can even cut them back and if they're in pots tie a clear laundry bag around them--leaving the little hold in the top so you can water them....it makes a 'green house' for them on very cold days.
Chops is a trusted home cook.
Chive frittata, savory chive biscuits, pesto, chive potato pancakes... Perhaps replacing scallions with the chives for this, http://www.food52.com/recipes...
Compound butter. Scrambled eggs and chives (my staple breakfast as a kid).
Soup, soup, soup. This time of year, include them in fresh corn chowder (and garnish with them too). Chives are especially heavenly in leek soup and of course they go well in potato soup (not to mention on baked potatoes).
You could dry them if you have a dehydrator.
Wonderful for biscuits made with cheddar and chives, which freeze well.
Chives freeze well, too.
Mix with goat cheese (and other herbs) to use as a spread or as a filling.
Chive pesto, chive oil, chive purée and freeze
QueenSashy is a trusted home cook.
Please enter a valid email address.
Well played. You deserve a cookie.
It's not because the immigrant population is small
Bhutanese Food in America
8 Iconic French Brands
Food & Wine Is Leaving New York
5-Ingredient Solutions for Snack Time
The Great British Baking Show Episode 4: Batter!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)