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 ...

More than just a garnish, chives awaken every dish they touch. Here are some of our favorite ways to use them. Little Toasts Fresh goat cheese with crushed red pepper and chives...sautéed chicken ...

Pino Maffeo serves his vibrant, spicy, warming stew with gai lan (Chinese broccoli). Sautéed garlic chives stud his plump potato dumplings. Baby bok choy, an easy-to-find Chinese green, replaces the ...

These Cheddar Chive Biscuits are so simple to make and taste gourmet. Another plus: You’ll only need four ingredients. This ...

This dish might have been the food catalyst to our partnership and pursuit of starting a restaurant. It was Josh’s father’s favorite dish to order at Bei Gan, or Main Street Imperial Taiwanese ...

Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine. In a small bowl, combine the ginger, chives ...