Meat

Go light on the salt when seasoning these chops; the marinade is fairly salt, especially after it reduces. Learn how to make this recipe and more in our online cooking class with Sur la Table.

We love the way this recipe revamps a standard BLT.

Butterflying the meat in this roast pork loin recipe isn't difficult, but many butchers will do it for you.

You can also try this recipe with chives, dill, oregano, or parsley.

We love the flavor and texture of dried butter beans, but you can make this recipe with three 15-ounce cans of butter beans instead.

For a hash with plenty of crisp texture, cook it over moderately high heat scraping and folding in the browned bits from the bottom of the pan as it cooks.

Add the prosciutto at the last minute to preserve the pretty pink color.

The bacon wrap is a genius way to secure fresh herbs in the fish, where the season the filets from the inside out.

Start this recipe one day ahead; the pork is best if it is left to marinate overnight.

Using bundled herbs to baste meat as it cooks is an Adam Perry Lang signature, as in this skirt steak recipe. The steaks pick up flavor from the aromatic oils in the sturdy herbs, not to mention the garlic-infused butter they're brushed with.

Use your favorite low-fat turkey or chicken sausage in this slimmed-down version of the Italian sandwich classic.

Be sure to balance bold notes. In this pulled-back panino, Kuziemko uses a sharp provolone to cut the fat and the slightly sweet flavor of the copper, and honey to temper the spicy-bitter broccoli rabe pesto.

Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandolin, use a vegetable peeler.

There's a lot packed into this savory bread pudding recipe: pancetta, broccoli rabe, Parmesan cheese, and of course, eggs.

Your next weeknight dinner is this steak stir fry recipe. We like skirt steak because it's a tasty and affordable cut. Slice it thinly so it's tender.

The belly's thick layer of fat keeps the pork tender as it cooks. It's cooked low and slow to ensure the meat is tender, then crisped up over high heat.

With favas, you have two choices. Buy fresh, or buy frozen ones at Middle Eastern markets.

This version of an egg sandwich, from Austin's Noble Sandwich Co., uses quick-pickled onions (proof that pickles make everything taste better), Sriracha mayonnaise to bring the heat (a dash of hot sauce would also do the drink), and arugula for brightness and bite.

Baby turnips and the season's first onions are some of the BA Test Kitchen's favorite spring ingredients.