6. Chopped Chives

When my plate looks like it might be boring, my secret weapon is dried, chopped chives. I put them on everything from fried eggs to hard-boiled eggs to broccoli to cucumber salad. I have never eaten a vegetable or meat that was not improved by the application of chives. (For Asian food, I usually use the thinly-sliced, green tops of scallions instead because they’re bolder.)