Gluten-Free

It’s worth seeking out pork belly for the amazing texture it lends, but if you can’t get it, substitute with another pound of shoulder.

We’re just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.

If we had to give this salsa a heat index rating, it would get three out of five chiles.

This all-in-one brunch dish is both luxurious to eat and easy to make.

Translation: Garlic shrimp. Which explains why there’s a clove of garlic for every shrimp in this saucy dish.

Attention: This is not a smoothie, but you can have it for breakfast if you want.

This super-flavorful drink, also known as golden milk, is a sweeter, dairy-free take on traditional Indian Haldi Doodh (Turmeric Milk).

If you don’t want to invest in a sizzle platter, you can also make this recipe using a rimmed baking sheet.

Hillstone’s signature slaw is made with the restaurant’s own pickle relish, which can be purchased at any of its locations, but it’ll work with a store-bought brand.

Use the brine as liquid for vinaigrettes. Add the chopped garlic to salads, potatoes, pesto, or schmear it onto sandwiches.

This classic epitomizes the range of flavors and textures in Hillstone’s salads, hitting every note on the salty-sweet-chewy-crunchy spectrum.

Available in the spring, green garlic is somewhat less intense than grown-up garlic, but still very pungent and extra-juicy. The dairy fat and tang of the labneh provide cooling balance.

Fat asparagus stalks won’t fall through the grill grates—and they can char without becoming soft and stringy.

Spring onions are a young allium with a tiny bulb and a tender stalk. After caramelizing, use the leftover oil for bread dipping.

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

How does this remain shatteringly crisp? The secret is hiding in the batter: potato starch and arepa flour, the tickets to everlasting crunchiness.

Where most chefs used to just reach for kosher salt, there are now many paths to savory goodness.

Soaking the onion slices in ice water rids them of their sulfury smell and firms them up.

Blister leeks to transform the crunchy, spicy veggie into something soft and smoky.

Roasting the strawberries intensifies their sweetness.

A tangy and nutty rice salad to serve with broiled fish, pan-roasted pork chops, or roast turkey.

When things in the crisper drawer aren’t looking so crisp anymore, make this soup.

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