Vegetable

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.

Put a few ingredients in a jar, and just let it go—aka, the easiest way to start fermenting at home.

To make this vegetarian, omit bacon and add 4 Tbsp. olive oil for browning mushrooms. 

Why choose between boiled or fried? The key to these pierogies is doing both. 

The biggest mistake of all is not using it. But here's what else people screw up when cooking with garlic (including burning it!).

Designer Alex Tatusian reminisces on his mother's short-lived hummus business, and what it taught him about cooking for himself.

Listen up, beet haters: These root veggies only taste like dirt if you mistreat 'em. These are the most common mistakes people make when cooking beets.

Shallots are sweeter and even more versatile than onions. These shallot recipes will make you a believer.

Can you drink your way to better health? The superfood-loving crowd is betting on the next big thing: "miracle mushroom" powders, elixirs, and lattes.

It's time to stop hiding those onions, leeks, and scallions in braises and stews! We give you our guide to letting your alliums shine.

Avoid soggy, gray, rubbery mushrooms by avoiding these common mistakes. Crispy and golden 'shrooms, here you come!

Chefs are diehard fans of the flavor bomb condiment you can find on supermarket shelves.

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

This spring salad can be made with pretty much any grain and firm grating cheese you like.

Spicy beers? Just trust us, they're amazing.

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.

Fava beans most likely require a trip to a farmers’ market and take a while to peel. Sugar snap peas cut into bite-size pieces are a fine alternative.

De Laurentiis uses Peroni, an Italian beer, for this 20-minute dish, but any light-bodied lager will work and make a perfect drink pairing as well.