Dinner

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.

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

New potatoes are freshly dug and have tender skins; wash them gently so that they don't tear. If they're hard to find, any small potato or fingerling variety will work.

The pork for this Southern-inspired pasta sauce is studded with garlic, which infuses the meat while it roasts.

This is a far cry from army-green split pea soup. Cooking the peas briefly retains their vibrant color, and the addition of fresh herbs keeps the finished soup looking and tasting bright. Delicious warm or chilled, it's a springtime staple. This is part of BA's Best, a collection of our essential recipes.

This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.

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.

Served with rice, this asparagus and Shiitake mushroom sauté is a 10-minute vegetarian dinner

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.

For this chicken tikka masala recipe, the yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.

This dish is a perfect side for roast chicken; or crumble feta on top for a vegetarian lunch. Quinoa freezes well, so cook a big batch, let cool, and freeze in resealable plastic bags until ready to use.

Serve the salmon with raita, which gets a peppery twist from the addition of grated daikon radish.

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.

The decadent shad presentation here layers the broiled fillets with an herb-seasoned mousse made from the roe.

There's no need to peel acorn, kabuki, or delicate squash; their skins are tender and edible, and add extra color and texture to the dish.