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Entries tagged with 'chives'

Creamy Corn Chowder With Pancetta and Chives

Serious Eats Jennifer Olvera 3 comments

There's no reason to give up soup just because warm weather has arrived. Rather, it's a great way to showcase the season's best. Case in point: this savory-sweet, luxuriously creamy corn chowder that's studded with pancetta and finished with garlicky croutons. More

Stir-Fried Pork with Chives and Chiles

Serious Eats Nick Kindelsperger 4 comments

After the success of Miao pork with corn and chiles, I couldn't wait to try another recipe from Jeffrey Alford and Naomi Duguid's Beyond the Great Wall. What I must loved about the Maio pork was how just a few ingredients—corn, chiles, pork—were able to combine to create a dynamic and addicting dish. The same goes for this recipe. More

Cream Cheese and Chive Pastry Pinwheels

Serious Eats Max Falkowitz Post a comment

Photograph: Max Falkowitz These pinwheels have a retro aspect to them I really like. That and they need all of three ingredients—which are completely adaptable to what you have on hand. Plus they can be made ahead of time, and... More

Dinner Tonight: Pea Shoots with Shrimp, Bacon, and Chives

Serious Eats Nick Kindelsperger 4 comments

Do you have opinions on pea shoots? I sure didn't until a few days ago when I snatched up a package of them solely because I'd never cooked with them before. It was time I figured out at least to cook with them. Of course, if you have any recommendations I'd love to hear them. But the one I settled from Saveur turned out to be a great place to start. More

Seriously Asian: Chinese Chives

Serious Eats Chichi Wang 25 comments

The current obsession with ramps, those wild leeks that go for a premium in farmers' markets and gourmet food stores, had me thinking about my own favorite garlick-y, leek-y vegetable: Chinese chives, or jiu cai. Though Chinese chives resemble the more recognizable chives used as herbs, the former are substantial and leafy, which places them squarely in the vegetable rather than the garnish camp. Garlicky in flavor and juicy and crisp in texture, jiu cai are commonly stir-fried or added to dumplings. More

Dinner Tonight: Broccoli Salad with Bacon, Chives, and Tomato

Serious Eats Blake Royer 2 comments

[Photograph: Blake Royer] After that weekend, we're probably all ready for a break. I could avoid turkey for months without a problem (my last four posts have all involved the bird in one form or another, and I think I... More

Eat for Eight Bucks: Shrimp Rolls with Homemade Chive Mayo

Serious Eats Michele Humes 15 comments

If I had a hideaway in Montauk, I'd be hiding there right now. But I don't, so I just pretend I'm by the sea--and these shrimp rolls do a pretty good job of setting the scene. More

Cook the Book: Pork with Chives

Serious Eats Grace Kang 1 comment

Begin and end a good week with pork. That sounds like a good rule, no? Starting with pork jerky on Monday, we're going to end this week with pork with chives from Beyond the Great Wall. Now aren't you glad... More

Dinner Tonight: Cremini Mushrooms with Pureed Chives and Pasta

Serious Eats Nick Kindelsperger Post a comment

Photograph by kitchenbeard on Flickr It had everything in a pasta I could ever want: high heat and minimal ingredients. The mushrooms were to be grilled until nearly blackened, then everything would be perfumed with pureed chives. I was... More

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