CHIVES – The best way to us them…..

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 livers with black pepper and chives…asparagus, sliced eggs, and chives…

Blini with trout roe, creme fraiche, and chives…cold-smoked salmon on pumpernickel with chives…tea sandwiches with chive compound butter and thinly sliced radishes…

Eggs en cocotte with chives…an omelet of chives and d’Affinois cheese…soft-boiled eggs with Irish butter and minced chives…


Lettuce and pea soup with chives…lobster chowder with cream and chives…vichyssoise with dollops of chive-flecked whipped cream…

Egg salad with crumbled crisp bacon and chives over watercress…steamed spring potatoes bathed in celery and chive compound butter…potato salad with preserved lemons and chives… artichoke, fava bean, and pea salad, shrimp and celery salad, crab salad, chicken salad, egg salad, beet salad, string bean and feta salad, Waldorf salad–all with chives…

Asparagus with favas and chives…favas with black pepper and chive compound butter…buttered peas with chive blossoms…buttered peas with lots of chopped mint and chives…

Main Dishes
Creamy veal and mushroom stew showered with chives…chicken poached in cream with chives… finely chopped steamed lobster on capellini with butter and chives…fillet of sole with chive compound butter…



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