These delicious recipes include green goddess chicken salad and creamy polenta with chives.
Food & Wine
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Green Goddess Chicken Salad
Green Goddess dressing—a mix of mayonnaise, sour cream, herbs, anchovies and lemon—was created at the Palace Hotel in San Francisco in the 1920s, as a tribute to an actor starring in a play called The Green Goddess. The creamy dressing is typically tossed with a green salad, but it’s also addictive in Melissa Rubel Jacobson's chicken salad, made with a rotisserie bird.
Bagel Chips with Ricotta, Chive Puree and Prosciutto
Using bagel chips as the base for an hors d’oeuvre is a quick way to add flavor and crunch. Grace Parisi tops the chips with fresh ricotta, chive puree and prosciutto. As an alternative, she sometimes uses dried apricot halves in place of the chips.
The abundance of fresh tarragon, chervil, chives and parsley—a mixture called fines herbes—is balanced here by the addition of cream and egg yolks. Note that the yolks are cooked only by the heat of the pasta, which thickens them enough to make a sauce.
Grace Parisi makes brilliant use of throw-away potato peels: She deep-fries them until they’re crispy, then sprinkles them with Parmesan. An utterly addictive snack, they’re great with cocktails, beer or wine.
Adding a crunchy coating made with bread crumbs helps cutlets to stay moist as they’re pan-fried. Here, Melissa Rubel Jacobson serves veal cutlets with a deliciously fresh and tangy salad that combines watercress with parsley, tarragon and snipped chives, but any combination of herbs would be great.
If you buy just-shucked whole clams rather than already chopped clams in a container, use their liquid instead of the bottled clam juice; just be sure to strain it first through a paper towel to remove any grit.
In a superlative combination of fish eggs and chicken eggs, Jacques Pépin stuffs a classic French omelet with sour cream, chives and diced pressed caviar. For an extra indulgence, he also drapes the omelet with long, thin strips of pressed caviar.
Marica Kiesel loves the pungent flavor and long, wide blades of garlic chives. They add an oniony taste to these crisp flat breads, but you can certainly use sweet chives instead. Dip the breads in salsa or spread them with fish salad or goat cheese.
In this fun take on the sandwich classic, Grace Parisi creates a delectable ham salad mixed with crunchy rye bread croutons and bits of Gruyère cheese, tossed in a mustardy dressing with celery and chives. She sometimes likes to wrap the bread salad in Bibb lettuce leaves for an inside-out sandwich.
For these make-ahead party hors d’oevres, Jamie Kimm spreads a creamy chive-flecked smoked salmon mixture (based on a béchamel, or white sauce, often used in a classic croque-monsieur) between cocktail-size slices of bread the night before and then cooks the sandwiches right before guests arrive.