By CHRISTOPHER HIRSHEIMER and MELISSA HAMILTON Puréed soups cry out for embellishment. We favor heavy cream, whipped or not; ...
We both agree that chives are our favorite herb. From early spring well into fall, we go back and forth from our kitchen to the wrought-iron balcony of our studio to snip chives from the deep wooden ...
Chives are part of the onion family (called allium) and they’re most available during the warmer months, explains Debra Moser, co-founder of Central Farm Markets in Washington D.C. They’re a green, ...
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How to Prep, Cook, and Store Fresh Chives
Fresh chives add vibrant flavor and aroma to any dish, but knowing how to prep, cook, and store them makes all the difference. This guide covers the best techniques to bring out their full ...
• Chives freeze well but dry poorly. Cut the shoots and mince. Spread on a dish to flash-freeze, then store in zippered bags. • Add chives at the end of the cooking or the flavor will disappear. • To ...
In the pristine prep kitchen above Culver City’s Beacon restaurant, amid the bustle of lunch preparations, chef Vicki Fan is surrounded by vegetables. They cover her cutting board and worktable like a ...
Puréed soups cry out for embellishment. We favor heavy cream, whipped or not; sour cream; snipped chives or minced scallions; ...
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