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Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.

Swapping traditional basil for flat-leaf parsley for this pesto recipe makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan.

Sprinkle the cutting board with chopped herbs dressed with oil and citrus zest before setting the meat on top to rest. The cooked protein will absorb the herbs' aroma.

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.

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

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

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

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

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.

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

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.

This herbaceous aioli is also terrific spooned over simply prepared vegetables, such as boiled new potatoes or roasted ramps.

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.

This is the time of year to try all different kinds of garlic--spring garlic, young garlic with unformed cloves, garlic scapes. Use any of them in this vegetable-packed egg drop soup recipe.