Eva Kolenko
Blueberry-Lemon Icebox Cake
The more particular you are when building the layers in the loaf pan, the more neat and tidy this will look when sliced.
Blueberry and Corn Crisp
A unique and textured crisp with the flavors of corn muffins and blueberry jam smashed together.
Blueberry-Apple Cordials
For those times when you buy as many quarts of berries as you can carry, then don’t know what to do with them, preserve them into drinkable form.
Blueberry–Chia Seed Jam
Don’t worry if this looks a little runny when it’s hot. The chia seeds will plump as the jam cools, thickening it considerably.
Glazed Blueberry-Blackberry Turnovers
If the dough starts to soften as you form these, pop it back in the fridge for ten minutes to firm back up.
All-Purpose Pie Dough
Apple cider helps hydrate the dough without activating too much gluten; the results are ultraflaky. Use this crust for Blueberry-Buttermilk Chess Pie.
8 Ways SF Does It Better, from Coffee to Burritos (And, Yes, They Know It)
With all due respect to New York, L.A., and, well, everywhere else in America, SF is winning right now in all sorts of (delicious) categories, from coffee to fine dining.
Welcome to Hillstone, America's Favorite Restaurant
It’s never going to win a James Beard Award. Or try to wow you with its foam experiments or ingredients you’ve never heard of. But it is the best-run, most-loved, relentlessly respected restaurant in America. And, oh yeah, Danny Meyer, David Chang, and Shaq all agree. Welcome to Hillstone.
Thai Steak and Noodle Salad
This is no simple salad: It’s a multicourse meal on a plate. Its dramatic presentation is part of the allure.
Jumbo Lump Crab Cakes
What makes these crab cakes so good? No filler ingredients and almost no binder, which means it’s all crab, all the time.
Ding’s Coleslaw
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.
Spinach and Chicken Waldorf
This classic epitomizes the range of flavors and textures in Hillstone’s salads, hitting every note on the salty-sweet-chewy-crunchy spectrum.
Pineapple-Soy-Marinated Rib Eye
Now you can make one of Hillstone’s most popular dishes at home, a decision you will never regret.
Cheesy Creamed-Corn Skillet Cornbread
Ultrarich and almost custardy in the middle, this is the kind of appetizer you should serve before a dinner of celery sticks.
Wild Rice Salad with Corn, Blueberries, and Almonds
A tangy and nutty rice salad to serve with broiled fish, pan-roasted pork chops, or roast turkey.
Cheese-Stuffed Olives
Pre-dinner snacks serve two purposes: They should be salty enough to encourage cocktail drinking but have enough heft to temper the alcohol’s effects. These deliver on both fronts.
Dark Chocolate Semifreddo
The texture of this airy semifreddo is somewhere between frozen chocolate mousse and gelato. In other words: You’re going to love it.
Stuffed Lamb Breast With Lemon, Ricotta, and Oregano
Straining the ricotta will tighten the filling, making it easier to roll. Let it hang out in a sieve while you’re measuring everything else out.
Crostini with Crushed Eggs and Salted Anchovies
Hot tip: Super-fresh eggs are going to be harder to peel than the ones you’ll find at the grocery store.