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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)
Quick
When things in the crisper drawer aren’t looking so crisp anymore, make this soup.
5.0
(5)
Chefs everywhere know it: Fire is where the magic happens.
2.0
(2)
The sugar in the dry spice mix will help these steaks take on color quickly, so keep a close eye on them.
4.0
(4)
Mark your calendar: It’s steak sandwich night in America. (Feeling virtuous? Remove the bread and…voilà: steak salad!)
4.5
(4.53)
Easy
Alliums, like green garlic bulbs, couldn’t be more at home in the oven, smothered in olive oil and seasoned with salt.
4.3
(4.25)
Easy
This rub works on just about any cut (in fact, it’s served on filet mignon at Mesa Grill), and the pan-to-oven method is foolproof.
4.3
(4.25)
You can make the sauce the day before, then cook the pasta and seafood the next day to put it all together.
4.3
(4.27)
You can use kielbasa or any kind of dry-cured pork sausage, but spicy andouille gives this jambalaya a nice kick of heat.
3.0
(3.07)
You could use other greens, like kale or collard greens—just be sure to cook them in the soup for 5 minutes before serving, since they’re more hearty than the spinach.
4.7
(4.69)
Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.
5.0
(4.76)