Search Results from April 2016 issue
Recipes
(51)
Quartering and stacking the dough creates lots of flaky layers that beg to be pulled apart and slathered with softened butter.
5.0
(4.76)
Quick
A coarsely mashed filling, crunchy with celery, scallions, and pickle relish, is the key to the best deviled eggs.
4.0
(3.92)
The dough will seem fairly wet when shaping into rounds, but the high hydration is key to forming those trademark nooks and crannies. This is part of BA's Best, a collection of our essential recipes.
4.0
(4.05)
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)
Easy
This spring salad can be made with pretty much any grain and firm grating cheese you like.
5.0
(5)
Quick
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.
5.0
(4.76)
Easy
Use the brine as liquid for vinaigrettes. Add the chopped garlic to salads, potatoes, pesto, or schmear it onto sandwiches.
5.0
(5)
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)
Quick
Available in the spring, green garlic is somewhat less intense than grown-up garlic, but still very pungent and extra-juicy. The dairy fat and tang of the labneh provide cooling balance.
5.0
(5)
Quick
Fat asparagus stalks won’t fall through the grill grates—and they can char without becoming soft and stringy.
4.7
(4.67)
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.
4.0
(4)
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
Quick
Charring whole scallions before whipping them into the butter gives this spread an irresistible sweet, smoky flavor.
5.0
(5)
Quick
The pungent garlic notes in ramps make them the perfect accompaniment for any pasta dish.
5.0
(5)
Easy
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.
5.0
(5)
Spicy, salty, sweet, with a hit of umami, this party mix riff with matzo has it all.
5.0
(5)
Easy
Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.
5.0
(5)
Quick
Spring onions are a young allium with a tiny bulb and a tender stalk. After caramelizing, use the leftover oil for bread dipping.
3.7
(3.67)
Quick
Creamy, rich fat tames even the wildest fire—looking at you, raw onion—and makes any allium more tasty.
4.0
(4.2)