Dinner

Named for Amatrice, a town northeast of Rome, this pasta is traditionally served with a long noodle like bucatini, but we like how shorter penne captures the spicy, meaty bits of sauce inside the tube.

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.

This also makes a great dinner for one; just cut the ingredients in half.

For this juicy, herbaceous salad, feel free to combine different varieties of cucumbers and tomatoes, which are at peak season around the same time.

Bigger picnic? Simply roast two birds at the same time.

The secret to this dish is the crunchy and creamy deep-fried avocado.

"I like the fact that just three or four main ingredients can make a smashing result," says van Boven about this sweet and crunchy salad.

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

Mild, crunchy green papaya is not the same as underripe papaya. Look for it at Asian or Mexican groceries.

Cooking on a bed of salt helps evenly conduct the hight heat and infuse the shrimp with seasoning.

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

Parcooking in vinegar water helps set the starches so the potatoes get crisp, rather than floury, when roasted.

Top these Tex-Mex-inspired burgers with some melted Monterey Jack and a spoonful of fresh salsa.

Trimming tender baby artichokes is simple. As you go, transfer them to lemon water to keep them from turning brown.

Putting fatback in the frying oil adds flavor, but we find it's a bit too salty to eat on its own.

Although the recipe calls for chicken, you can serve this nutrient-dense cabbage slaw with any protein you like.

Serve the shrimp on toast to soak up the delicious pickling liquid.

Precooking the cauliflower in seasoned poaching liquid infuses it with flavor; roasting makes it crisp.