Chive
4 recipes found
Miso-Labneh Onion Dip
A few small tweaks to the classic sour cream and onion number yield this truly exceptional dip, adapted from my cookbook, “Good Things: Recipes and Rituals to Share With People You Love” (Random House, 2025). A little miso paste and vinegar take caramelized onions — already rich in character — to a whole new level. The salt, sweetness, umami and acid balance out the onions’ earthiness and dark caramel notes. Labneh offers a welcome tangy counterpoint to the robustly flavorful onion mixture without sacrificing creaminess. And though it’s best served with potato chips, this dip also works beautifully as a sandwich spread or alongside steak, roast chicken and roasted vegetables.
Mississippi Chicken
In this rendition of a slow-cooker classic, chicken thighs are transformed into a zesty, pull-apart tender dinner, with plenty of herby, buttery sauce. As the sibling to Mississippi pot roast, this dish has many of that beloved recipe’s staple ingredients, like pepperoncini and butter, but here, instead of packaged ranch seasoning and au jus powder, soy sauce and a blend of fresh herbs and seasonings are used. Mashed potatoes, rice and greens are great sides that will hold up well to the tangy gravy. Consider baking some cornbread or dinner rolls as well while it cooks.
Bacon Ranch Potato Salad
Destined to be the star of your next cookout, this potato salad is loaded with thick, crispy bacon, shredded Cheddar cheese, jammy eggs and crunchy scallions, all wrapped in a tangy, herby hug of ranch dressing. If feeding a crowd isn’t in the cards, this recipe is hearty enough to be a meal on its own, and lasts for days in the refrigerator. Feel free to add more vegetables to the mix, like tomatoes, cucumbers or celery; just be sure to add them right before serving to keep the bacon nice and crunchy.
Ranch Grilled Chicken
Rich and creamy, herbaceous and garlicky, homemade ranch dressing serves as a marinade for chicken that gets charred on the grill outside, or in your kitchen on a grill pan. To freshen things up, make a crunchy, lemony radish salad with the same herbs used in the dressing, bringing the flavors back full circle. You can use the radish greens too, but if they aren't in their tender prime, try another leaf like arugula or butter lettuce. For a starchy moment, serve this with grilled or fresh bread.