Side

If you can’t find Little Gem, use any other small crunchy green, such as romaine hearts.

Quickly seared flank steak retains its pleasantly chewy integrity in this simple but nuanced brothy soup.

Restaurant Veneno de Nayarit uses Huichol brand hot sauce, but Cholula, Tapatío, or Valentina also add lots of flavor without a ton of heat.

A crunchy, salty salad that proves (once again!) that it’s worth having a mandoline slicer.

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.

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

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.

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.

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

Ultrarich and almost custardy in the middle, this is the kind of appetizer you should serve before a dinner of celery sticks.

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.

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

The pan-flip doesn’t just look cool, it ensures that food cooks evenly over high heat.

This dough will yield enough to make four large flatbreads or eight smaller ones.

The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.

There are as many colcannon recipes as there are cooks in Ireland. This one uses softened and crunchy savoy cabbage, as well as garlic and leeks for extra depth.

Finishing this dish with coconut milk retains its sweet flavor.

Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.

This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge.