Dinner

It's not traditional, but we love the heat that fresh ginger adds to the salsa that accompanies this brown rice and beans recipe.

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

Brining the chickens in buttermilk tenderizes the meat and keeps it moist. The flavorful pan juices are used to make croutons and a robust dressing for the pepper watercress and bread salad.

Using chicken thighs instead of breasts ensures juicy cutlets, and the best chicken parm recipe you'll ever make.

If using skin-on hazelnuts, rub them inside a clean kitchen towel after they've been toasted--the skins will slip right off. Serve the fish with a lightly dressed butter lettuce and herb salad.

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 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.