Chives add taste of delicacy to dish

Description: Have long, thin, deep green, pointed, hollow leaves with a mild herbal onion flavor. Considered the most delicate of the onion family.

Purchasing: Best in spring. Spoil quickly in hot or wet weather. Avoid chives with an off-smell or yellowed, slimy stalks. The thinner and brighter green the chive, the more delicate.

Storage: Mostly used fresh because they often lose flavor when dried. Also can be freeze-dried.

Uses: Typically chopped finely and served wish dishes such as asparagus, chicken, cucumber, eggs, fish, potatoes and seafood.

Source: “Field Guide to Herbs & Spices” by Aliza Green

Macaroni and blue cheese with chives

1 pound spiral tube-shaped pasta

2 tablespoons (1/4 stick) butter

1/4 cup all purpose flour

2 cups whole milk

1 cup whipping cream

3 cups grated cheddar cheese

1 1/2 cups crumbled blue cheese

1 tablespoon minced fresh chives

Preheat oven to 350 degrees. Butter 13-by-9-by-2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally, about 8 minutes. Drain.

Meanwhile, melt butter in heavy large saucepan over medium-low heat. Add flour. Cook 1 minute, stirring constantly (do not allow to brown).

Gradually whisk in milk and cream. Simmer until mixture thickens slightly, whisking occasionally, about 3 minutes. Reduce heat to low. Add grated cheddar cheese and 1 cup crumbled blue cheese. Whisk until cheese melts, about 2 minutes. Season sauce to taste with salt and pepper.

Add cooked pasta to sauce; stir to coat. Transfer mixture to prepared baking dish. Sprinkle with remaining 1/2 cup blue cheese. Bake until sauce begins to bubble, about 25 minutes. Sprinkle with chives and serve.

Source: Bon Appetit magazine