Grilling

Now you can make one of Hillstone’s most popular dishes at home, a decision you will never regret.

You can make the dough, you can buy the dough, or you can simply assemble these same toppings on slices of toasted country-style bread.

The white vinegar’s acidity curbs the onion’s bite and highlights its sweetness, resulting in the perfect marinade.

Chefs everywhere know it: Fire is where the magic happens.

The sugar in the dry spice mix will help these steaks take on color quickly, so keep a close eye on them.

This dough will yield enough to make four large flatbreads or eight smaller ones.

Parboiling the carrots before you grill them ensures they’ll be tender without burning the sugars in the spice mixture, and primes them to absorb those flavors.

Also known as the one-hour turkey, this spatchcocked bird (ask your butcher) will free up your oven.

Marinating chicken in yogurt is an Indian technique that adds flavor, acidity, and tenderness.

Not ready to commit to a special dolsot bowl? Toast the cooked rice mixture in a generous splash of vegetable oil in a large skillet until a crunchy layer forms, 10–15 minutes, then pile on the ingredients as described.

If king trumpet mushrooms aren’t available, use shiitake caps, which will also take well to the sweet-salty glaze.

This flank steak recipe is a spicy and sweet powerhouse thanks to an expert seasoning blend and grilled corn salsa.

When you put an egg on eggplant, you get a veg main course.

When you swap mayo for a tangy vinaigrette and add charred greens, magic happens.

Tartare should be served very cold and right after making. If needed, prep the ingredients ahead and chill them; assemble at the last minute.

Get true unripe green tomatoes, not green heirlooms, which are too delicate to grill. As for the green juice, there are some good store-bought ones if you’d rather not make your own.

Last night’s steak, whatever it is, will do. Rib eye, porterhouse, flank, and strip are all excellent the next day.

You can assemble this inspired party starter ahead of time, then bake right before you’re ready to serve it.

Slicing the cauliflower into steaks from the middle helps the head stay intact as you cut.

No offense to all the vegetarians, but the chimichurri is also pretty fantastic on your favorite steak.

Use whatever type of eggplant looks most appealing at the market; they should be firm to the touch, with glossy skin. Small globe eggplants are easy to find, but this is also a terrific time to use long Asian types, small round white ones, or any of the cool-looking striped varieties.

If this were our party, we’d get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.

Be patient: The goal is to char the eggplants beyond recognition.

The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.