More challenging to cook properly than a regular thin frittata, a thick, hearty frittata often ends up dry, overstuffed, and overcooked.

An ovensafe nonstick 12-inch skillet is a must for this recipe and the variations that are linked. Because broilers vary so much in intensity, watch the frittata carefully as it cooks.

ready in about 20 minutes; serves 6
You might need to buy:
  • large eggs
  • half-and-half
  • Table salt and ground black pepper
  • olive oil

In this case, coat the pork with the oil to help the spice rub adhere to the meat. This is excellent on grilled pork tenderloins.

ready in about 15 minutes; serves 2
You might need to buy:
  • fennel seeds
  • cumin seeds
  • coriander seeds
  • ground cinnamon
  • dry mustard
  • light brown sugar
  • ground black pepper

If you don’t have Asian chile paste, substitute 1/2 teaspoon dried red chile flakes. This rub is excellent on grilled pork tenderloin.

ready in about 10 minutes; serves 2
You might need to buy:
  • light brown sugar
  • hoisin sauce
  • toasted sesame oil
  • Asian chile paste
  • spice powder
  • table salt

If you have no orange marmalade, substitute an equal amount of honey. This is an excellent rub for grilled pork tenderloin.

ready in about 10 minutes; serves 2
You might need to buy:
  • grated orange zest from 1 large orange
  • chopped fresh sage leaves
  • extra-virgin olive oil
  • orange marmalade
  • ground black pepper
  • table salt

Pork tenderloins are often sold two to a package, each piece usually weighing 12 to 16 ounces. The cooking times below are for two average 12-ounce tenderloins; if necessary, adjust the times to suit the size of the cuts you are cooking. For maximum time efficiency, while the pork is brining, make the rub and then light the fire. If you opt not to brine, bypass step 1 in the recipe below and sprinkle the tenderloins generously with salt before grilling. Use a rub (see related recipes) whether or not the pork has been brined—it adds flavor and forms a nice crust on the meat.

ready in about an hour and 15 minutes; serves 6
You might need to buy:
  • granulated sugar

The heavy cream must be ice cold; if not, it won’t hold stiff peaks, no matter how long or hard you beat it. Soften the cream cheese at room temperature; the microwave will cause the cheese to separate.

ready in about 35 minutes; serves 8
You might need to buy:
  • Fruit Layer
  • sugar
  • table salt
  • fresh raspberries
  • Chiffon Layer
  • boiling water
  • Whipped Cream Topping
  • sugar
ready in about 15 minutes; serves 6
You might need to buy:
  • Table salt and ground black pepper
  • olive oil
  • Salad
  • Table salt and ground black pepper
  • minced fresh thyme leaves
  • Dijon mustard
  • balsamic vinegar
  • lemon juice
  • olive oil
  • Dressing
  • Shaved Parmesan cheese for garnish

Don’t waste hours marinating flank steak before cooking it. Coating the grilled steak with a potent sauce adds just as much flavor—and takes just 5 minutes.

ready in about 20 minutes; serves 4
You might need to buy:
  • minced fresh parsley leaves
  • minced red onion
  • red wine vinegar
  • extra-virgin olive oil
  • hot red pepper flakes
  • Table salt and ground black pepper
  • flank steak

Make this recipe ahead so the flavors can blend and mellow. Serve with pita chips.

CALORIES 30(54% from fat); FAT 1.8g (sat 0.5g,mono 0.1g,poly 0.1g); PROTEIN 0.7g; CHOLESTEROL 3mg; CALCIUM 11mg; SODIUM 53mg; FIBER 0.5g; IRON 0.1mg; CARBOHYDRATE 3.3g

ready in about 30 minutes; serves 16
You might need to buy:
  • Cooking spray
  • light mayonnaise
  • Worcestershire sauce
  • salt
  • ground red pepper
ready in about 50 minutes; serves 8
You might need to buy:
  • Crust:
  • Filling:
  • large egg yolks
  • unflavored gelatin
  • sugar
  • heavy cream
  • table salt
  • green cr�me de menthe
  • white cr�me de cacao