Chive

Try this mayonnaise with our Ultimate BLT. Would this also be good on an egg salad sandwich, or as a dip for crunchy summer veggies?! Why, yes!

Think of this as a universal buttermilk ranch dressing that you could use to dunk your veggies or onion rings or drizzle onto your pizza.

Use the sharpest knife you can find when slicing the herbs to ensure you're not tearing them.

Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.

This sauce gives a bright finish to any flame-kissed fillet or crustacean.

Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.

Who doesn’t love a wedge? Ask your butcher to cut slab bacon into thick slices (about ¼") to yield nice meaty pieces once they’re crisped on the grill.

We wanted a recipe that was a better expression of “primavera,” literally "spring" in Italian. We swapped the oft used tomatoes and angel hair pasta for sturdy linguini and the first of spring’s green offerings.

Who says gremolata has to have parsley and lemon? No one who’s tried this crunchy Thai-influenced pea salad recipe.

You can crisp the shallots and hard-boil the eggs a day ahead, but wait until closer to serving time to make the yolk filling.

For this showstopping tart, make sure to scatter the carrot mixture in an even layer for best results.

To make addictively crispy chicken skin for this cobb salad recipe, turn it often in the skillet, until it looks like bacon.

You’re not going to get this right the first time. After five, maybe six attempts, you’ll start to feel like a pro.

“Cool and bright, this herb-laced corn salad is my new summer staple.” –Alfia Muzio, recipe developer

Gently heating chives--or almost any herb--in oil creates a concentrated, Technicolor elixir that's a favorite weapon of restaurant chefs: It's ideal for whisking into vinaigrettes and drizzling over fish, scrambled eggs, or ricotta crostini.

You can also try this recipe with chives, dill, oregano, or parsley.

When cooked just right, the potatoes will be tender but should still hold their shape.

Herbs in the dressing beg for herbs in the salad, too. We like to toss this vibrant, green vinaigrette with Bibb lettuce and lots of the tender herbs—like mint, chervil, and parsley. This recipe will dress about 8 cups of mixed greens, and you’ll want to use it all up at once—and close to when you start chopping (the garlic and chives won’t let this last longer than a few hours). Freshness is key here!

The perfect balance is sweet scallops, crunchy almonds, and zesty vinaigrette.

Truly ripe tomatoes don't need much.