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Though Birrieria Zaragoza uses goat, this deeply spiced braise is equally good with lamb.
5.0
(5)
Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.
5.0
(5)
Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.
4.0
(4)
A dead-simple shellfish dish that is pure Erickson: ocean-adoring, dairy-rich, fun to eat.
5.0
(5)
Chef Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.
In this otherwise straightforward chicken dish, cashews are transformed into a creamy sauce, and candied spiced walnuts are used as a crunchy topper.
5.0
(5)
If you can’t find Little Gem, use any other small crunchy green, such as romaine hearts.
5.0
(5)
Quickly seared flank steak retains its pleasantly chewy integrity in this simple but nuanced brothy soup.
5.0
(5)
Restaurant Veneno de Nayarit uses Huichol brand hot sauce, but Cholula, Tapatío, or Valentina also add lots of flavor without a ton of heat.
5.0
(4.83)
A crunchy, salty salad that proves (once again!) that it’s worth having a mandoline slicer.
5.0
(5)
The word “buttery” is an understatement. Stuffing lots of butter and breadcrumbs under the skin makes for a most decadent and succulent bird.
4.0
(4)
This sandwich alone is worth the trip to this five-table restaurant in the western suburbs of Chicago.
5.0
(5)
Easy
Translation: Garlic shrimp. Which explains why there’s a clove of garlic for every shrimp in this saucy dish.
4.0
(4)
This is no simple salad: It’s a multicourse meal on a plate. Its dramatic presentation is part of the allure.
4.5
(4.53)
What makes these crab cakes so good? No filler ingredients and almost no binder, which means it’s all crab, all the time.
4.5
(4.5)
Easy
If you don’t want to invest in a sizzle platter, you can also make this recipe using a rimmed baking sheet.
5.0
(4.84)
This classic epitomizes the range of flavors and textures in Hillstone’s salads, hitting every note on the salty-sweet-chewy-crunchy spectrum.
2.0
(2)
Now you can make one of Hillstone’s most popular dishes at home, a decision you will never regret.
5.0
(4.88)
Quick
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.
4.5
(4.5)
Quick
The pungent garlic notes in ramps make them the perfect accompaniment for any pasta dish.
5.0
(5)
Easy
The white vinegar’s acidity curbs the onion’s bite and highlights its sweetness, resulting in the perfect marinade.
4.0
(3.92)
Where most chefs used to just reach for kosher salt, there are now many paths to savory goodness.
5.0
(5)
"Curry" rhymes with "hurry" for a reason. A few shortcut ingredients yield a gently spiced, deep-flavored sauce that’s ready in under an hour.
4.0
(4.21)