Chive

Your new house dressing: creamy, herby, and dangerously dippable.

Grab a jar of apricot jam to make these glossy, sticky-sweet sheet-pan chicken legs.

Putting mayonnaise in the recipe gives you fluffy, craggy, flavorful biscuits that go from bowl to outstretched hand in about 20 minutes.

For a next-level salad dressing that’s creamy, nutty, and luxurious, look to that container of store-bought hummus.

Chickpeas provide pops of textural contrast while swimming in an ultra-creamy, just-spicy-enough sauce that comes together quickly in a blender or food processor.

Silky mashed potatoes in an Instant? It can be done.

In this easy weeknight dinner, the fish is the chip. Coat fish fillets with sour cream and panko breadcrumbs, then bake until crisp and golden brown.

In this herby make-ahead brunch dish, French onion dip meets savory bread pudding. Put the strata together the night before, then bake at breakfast time.

This blend gives my French Onion Breakfast Strata its distinctive flavor profile. Chives are my herb of choice, but oregano or thyme is also nice.

This Jalapeño Ranch is gonna kick up all kinds of taco creations and take veggies and dip to a new level in your life.

The crunchiness and juiciness of flowering chives combined with tender, lightly seasoned pork is an unbeatable combination—and this dish is super quick to make.

One great thing about dumplings is that you can use practically anything in the filling—and you can pan-fry them, or boil them, or deep-fry them.

Green seasoning is one of those herb mixtures that is unique to the Caribbean and differs slightly from island to island.

This super-flavorful dish spins the flavors of shish barak—lamb and pine nut dumplings from the Levant—in a pasta direction.

Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling.

Tossing the tomatoes with lemon juice and fresh herbs intensifies their flavor.

Great pimiento cheese is all about spice. Red peppers and hot sauce are essential to cutting through the richness of the cream cheese and cheddar.

This gorgeous tumble of carrot ribbons and mixed herbs provides a crunchy, fresh counterpoint to any rich meat main.

Slow-cooking a "roast" chicken yields moist, juicy meat but flabby skin—the easy fix is to run the carved chicken under the broiler to crisp the skin before serving.

Pull-apart bread is the very definition of fun. Just plop it down in front of a table of people and watch it disappear within 2.4 seconds. It really is that good, and can pass as an appetizer or accompaniment to a pot of soup.

If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the rest of the rub before roasting.

Eggplant gets a big lift from buttery avocado and an irresistibly kicky, creamy sauce.

You don't have to fire up the grill to enjoy a taste of barbecue. This pork chop dinner makes use of the broiler to get those smoky, charred flavors on the table anytime you want them.

Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.