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FOOD
November 4, 2010
  Miso soup with clams and chives Total time: 30 minutes, plus overnight soaking time for the clams Servings: 4 Note: You can make a second batch of dashi by combining the used bonito flakes and kombu seaweed in a saucepan with 4 cups of water. Bring it to a boil over medium heat and then simmer for about 5 minutes. Strain and discard the bonito flakes and kombu seaweed. Use the dashi for miso soups, seasoning, etc. It will not be as flavorful as the first batch, but it is still good.
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FOOD
April 16, 2014
Total time: about 10 minutes Servings: 2 sandwiches Note: Although a classic croque-monsieur is served with a sauce Mornay, this is a simpler version, with snipped fresh chives for garnish. This recipe assumes the use of an electric panini press. 4 slices white sourdough bread 4 ounces Gruyère cheese, grated or very thinly sliced 4 ounces Black Forest ham, very thinly sliced 2 tablespoons chives, snipped with a pair of scissors 1. Turn on the panini grill.
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NEWS
January 21, 2013 | By Noelle Carter
Larger than their Western counterparts, Chinese chives lend a fresh yet delicate garlic flavor to dishes with their full, flat leaves. In this quick noodle recipe , the chives are cooked along with shrimp, pork and flat rice noodles, making for a lightly sweet dish, brightened with a squeeze of fresh lime at the end. You can find the Chinese chives and noodles at Chinese and Southeast Asian markets.   For more quick-fix dinner ideas, ...
NEWS
February 26, 2014 | By Noelle Carter
It's Gluten-Free Wednesday. If you're like so many who crave pasta but need to stay away from wheat, fret no more. Check out these ideas: Rice noodle bowl with stir-fried beef: You can't go wrong here when you're craving a great noodle bowl. A fresh, crunchy salad is topped with a mound of noodles and richly flavored stir-fried beef. Garnish with fried shallots and peanuts and serve alongside a dipping sauce for a simple one-dish meal that comes together in about an hour.  Cashew cream fettuccine Alfredo: With its rich flavor, you might not guess this dish is both gluten-free and vegan!
FOOD
July 20, 2013 | By Russ Parsons
How many ways can you stuff an egg? It seems like today's chefs are determined to find yet one more way. Here are a few favorites from L.A. area restaurants: Clementine: Radishes and chives. Freddy Small's: "Buffalo deviled eggs" - blue cheese and hot sauce, garnished with crisp chicken skin and micro-celery. Haven Gastropub: Smoked salt, bacon, pickles and chives. Jar: Homemade aioli, mustard, Tabasco and topped with crab, chives and Spanish paprika Josie: Crispy bacon, pickled beets and scallions.
FOOD
June 14, 2006
Total time: 30 minutes Servings: 8 Note: Chervil and tarragon are traditional in this classic sauce, and you can substitute them for the chives, or use basil or dill. 2 hard-cooked eggs 1 teaspoon coarse mustard 1 tablespoon minced shallot 2 tablespoons chopped chives 2 tablespoons chopped cornichons 1 tablespoon drained large capers Salt, pepper 1/2 cup sour cream 1 tablespoon freshly squeezed lemon juice Tabasco sauce 1. With the back of a spoon, press the eggs through a mesh strainer into a small mixing bowl.
FOOD
April 16, 2014
Total time: about 10 minutes Servings: 2 sandwiches Note: Although a classic croque-monsieur is served with a sauce Mornay, this is a simpler version, with snipped fresh chives for garnish. This recipe assumes the use of an electric panini press. 4 slices white sourdough bread 4 ounces Gruyère cheese, grated or very thinly sliced 4 ounces Black Forest ham, very thinly sliced 2 tablespoons chives, snipped with a pair of scissors 1. Turn on the panini grill.
FOOD
April 21, 2011
  Egg salad Total time: 10 minutes Servings: 4 to 6 Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 1/4 cup mayonnaise 1 to 2 teaspoons curry powder 1 tablespoon lemon juice 5 large caperberries, stemmed and finely sliced 4 hard-boiled eggs Salt, pepper 1 tablespoon finely chopped chives In a large bowl, whisk together the mayonnaise, curry powder and lemon juice.
NEWS
November 5, 1987 | PAMELA MARIN, For The Times and
Maurice Staehle's wife says when friends phone, they often say such things as, "We were thinking of stopping by for a glass of wine." Or, "Could we come over and play cards?" The translation, according to Joan Staehle: What's for dinner? Maurice Staehle is a fourth-generation French chef.
FOOD
December 25, 2002
Every party needs that one dish that adds the spark, that draws the "oohs and aahs" the minute it's set on the table. These oyster shooters are that dish. And -- guess what? They're easy to prepare, not to mention hugely festive. Set amid ice in a silver bucket, the individual shooters practically glow. They'll pull in guests like a magnet, since it seems everybody is always up for a shooter of some kind.
FOOD
July 20, 2013 | By Russ Parsons
How many ways can you stuff an egg? It seems like today's chefs are determined to find yet one more way. Here are a few favorites from L.A. area restaurants: Clementine: Radishes and chives. Freddy Small's: "Buffalo deviled eggs" - blue cheese and hot sauce, garnished with crisp chicken skin and micro-celery. Haven Gastropub: Smoked salt, bacon, pickles and chives. Jar: Homemade aioli, mustard, Tabasco and topped with crab, chives and Spanish paprika Josie: Crispy bacon, pickled beets and scallions.
NEWS
January 21, 2013 | By Noelle Carter
Larger than their Western counterparts, Chinese chives lend a fresh yet delicate garlic flavor to dishes with their full, flat leaves. In this quick noodle recipe , the chives are cooked along with shrimp, pork and flat rice noodles, making for a lightly sweet dish, brightened with a squeeze of fresh lime at the end. You can find the Chinese chives and noodles at Chinese and Southeast Asian markets.   For more quick-fix dinner ideas, ...
FOOD
April 21, 2011
  Egg salad Total time: 10 minutes Servings: 4 to 6 Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 1/4 cup mayonnaise 1 to 2 teaspoons curry powder 1 tablespoon lemon juice 5 large caperberries, stemmed and finely sliced 4 hard-boiled eggs Salt, pepper 1 tablespoon finely chopped chives In a large bowl, whisk together the mayonnaise, curry powder and lemon juice.
FOOD
November 4, 2010
  Miso soup with clams and chives Total time: 30 minutes, plus overnight soaking time for the clams Servings: 4 Note: You can make a second batch of dashi by combining the used bonito flakes and kombu seaweed in a saucepan with 4 cups of water. Bring it to a boil over medium heat and then simmer for about 5 minutes. Strain and discard the bonito flakes and kombu seaweed. Use the dashi for miso soups, seasoning, etc. It will not be as flavorful as the first batch, but it is still good.
FOOD
October 7, 2010
Gin- and chive-cured salmon Total time: 15 minutes, plus curing time Servings: 8 to 12 1/2 cup coarse sea salt 1/4 cup plus 2 tablespoons honey 2 tablespoons black peppercorns, toasted and cracked 1/2 cup finely chopped chives 1 (11/2 -pound) salmon fillet, skin on and pinbones removed 3 to 4 tablespoons gin 1. In a medium bowl, combine the salt, honey, peppercorns and chives. Set aside. 2. Brush the top of the salmon fillet generously with the gin. 3. Spread the cure mix over the top (flesh side)
FOOD
January 6, 2010
  Rice noodles with Chinese chives, shrimp and pork (banh pho xao he) Total time: 35 minutes, plus soaking time for the noodles Servings: 2 to 3 as a main course, 4 to 6 as a side Note: From Andrea Nguyen. Chinese chives are significantly larger than Western chives, and their flat leaves have a delicate garlic, rather than onion, flavor. In Chinese and Southeast Asian markets, they are typically sold in 1-pound bundles. Vietnamese cooks treat them like a green vegetable, often cooking them with noodles.
FOOD
December 17, 1989 | BARBARA HANSEN
It would seem that the nation's Junior Leagues are competing to see which can produce the handsomest cookbook. This is a distinguished entry, boasting heavy, glossy paper and photographs of Washington D.C. structures and gardens. Some of the photographs are by Fred J. Maroon, who illustrated the impressive Jean-Louis Palladin cookbook. This is a pleasing collection of recipes, and the list of 13 "final testers" indicates that the reader is not being exposed to nice sounding but untried recipes that may lead to disaster.
FOOD
April 30, 2008
Total time: 50 minutes Servings: 4 3 tablespoons butter 12 green onions, white part only, thinly sliced (a generous 1/2 cup) Coarse sea salt to taste 4 cups fresh or frozen green peas 5 cups chicken broth 3/4 cup crème fraîche 1 1/2 tablespoons each finely chopped tarragon, flat-leaf parsley and chervil 3 tablespoons chopped chives Freshly ground black pepper to taste 1. In a 2-quart heavy-bottom pot, melt...
FOOD
April 30, 2008
Total time: 50 minutes Servings: 4 3 tablespoons butter 12 green onions, white part only, thinly sliced (a generous 1/2 cup) Coarse sea salt to taste 4 cups fresh or frozen green peas 5 cups chicken broth 3/4 cup crème fraîche 1 1/2 tablespoons each finely chopped tarragon, flat-leaf parsley and chervil 3 tablespoons chopped chives Freshly ground black pepper to taste 1. In a 2-quart heavy-bottom pot, melt...
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