Dinner

The word “buttery” is an understatement. Stuffing lots of butter and breadcrumbs under the skin makes for a most decadent and succulent bird.

This sandwich alone is worth the trip to this five-table restaurant in the western suburbs of Chicago.

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

When the temperature spikes, and all you can think about it spending time outside, these sandwiches will be there for you.

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

These are ideally made with ground shortrib, but using chuck will give you an equally savory filling.

These sweet pierogies help balance out the savory fillings from Kielbasa, Sauerkrat, and Potato Pierogies, Beef, Onion, and Cheddar Pierogies, and Bacon, Mushroom, and Spinach Pierogies, making them perfect for any pierogi party.

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

Basically instant umami—and one of the most unexpectedly versatile condiments on earth.

The real key here is to use the best-quality tuna you can find. When in doubt, ask your fishmonger if he would eat it raw. If the answer is no, neither should you.

This is no simple salad: It’s a multicourse meal on a plate. Its dramatic presentation is part of the allure.

What makes these crab cakes so good? No filler ingredients and almost no binder, which means it’s all crab, all the time.

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.

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

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.

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

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.

The pungent garlic notes in ramps make them the perfect accompaniment for any pasta dish.

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.

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

Creamy, rich fat tames even the wildest fire—looking at you, raw onion—and makes any allium more tasty.

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