Chive

These meatballs made of beef, rice, and split peas are stuffed with dried fruit and braised in a flavorful tomato sauce—a hearty, satisfying labor of love.

Frozen cauliflower deserves to be more than a side. Here a quick zap in the microwave primes the veggie crumbles to become a hearty vegetarian main.

This retro American pimiento cheese ball takes minutes to prepare, can be made ahead, and transports well if needed, making it the ideal customizable party app.

Generous swooshes of homemade onion dip provide a soft landing for tiny, crispy Hasselback potatoes.

Jarred artichokes are a versatile panty ingredient ideal for pastas, salads, and even toasts, as seen here piled high over a creamy ricotta spread.

Crispy on the outside, herby on the inside, these simple flatbreads are inspired by Armenian jingalov hats, which are just as delicious as they are fun to say.

Inspired by French onion soup, this pasta is deeply savory, relying on umami-rich miso to deliver flavor fast.

These extra creamy (and extra cute) tiny potatoes are reminiscent of sour cream-slathered potato pierogi, which is a very good thing.

Move over, salads: Green goddess is perfect as a marinade for grilled chicken thighs.

Garlic, leeks, and chives are all you need to make this savory infused oil, great on its own or as a base for just about any sauce.

These melt-in-your-mouth dinner rolls from Claire Saffitz are even more tender and pillowy than the classic Parker House rolls.

This recipe was an excuse to combine our favorite potato chip flavor with the creamy, salty "salad" of our dreams. To hammer that home, the whole dish is topped with crumbled sour cream and onion potato chips.

The best part of this dish is that the leaves here are intact, so they don’t get dressed in a conventional way—kind of a more elegant wedge salad.

This savory wild rice dish is the ultimate gluten-free stuffing, doubling as a holiday-appropriate grain salad with lots of fresh herbs.

Think of this as a salad sandwiched between two slices of bread.

Give your knife a few swipes on the sharpener and try to slice the grilled tenderloin as thinly as possible (think roast beef from the deli). It’ll make these open-faced pork sandwiches a lot easier to eat and such a difference in texture.

Great with any mushroom you can find (crimini, white button, etc.), but excellent with some morels, porcinis, or chanterelles into the mix.

Thanks to Josh Ku and Trigg Brown, you can travel halfway around the world without leaving your kitchen. The duo share the recipes that fuel their addictive Brooklyn-based Taiwanese restaurant, Win Son.

If you can’t find budding chives, look for long, flat garlic chives at an Asian market and use those instead.

This is a little bit like making a ranch dressing and putting it on pizza. Which can’t possibly be a bad thing.

There’s no shortcut when it comes to caramelizing the onions—be patient.

The easy weekend brunch dish for times when guests show up at your door (and you completely forgot)

Chive oil would also be good on other protein, like grilled steak or whole fish, such as red snapper. Throw in a sliced jalapeño or serrano for a little heat. This recipe is from N7, one of the Hot 10, America's Best New Restaurants 2016.

You'll be going back for seconds of this caramelized citrus-beet salad.