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This Asian take on grilled pork chops blends honey, soy sauce, and ginger for a sweet and savory glaze. Grill the bok choy only until char marks form and the outer leaves begin to wilt.

Make the Pork Tenderloin with Sautéed Apples and Leeks on page 205, and then use the extra roasted tenderloin in one of these recipes (page 206)—one with Asian flavors, one with Mexican.

Make the Pork Tenderloin with Sautéed Apples and Leeks on page 205, and then use the extra roasted tenderloin in one of these recipes (page 206)—one with Asian flavors, one with Mexican.

Nothing complements pork like the flavor of apples; here the fruit is sautéed with leeks and honey. This recipe calls for roasting an extra tenderloin; serve one with the apples, and reserve one for use in a recipe on the following page.

Small and lean baby-back ribs are a quick-cooking (and very tender) alternative to spare ribs. If desired, coat them with your favorite spice rub before baking. Serve the ribs with any of the potato side dishes on page 284 or steamed corn on the cob.

Panko bread crumbs give these beef-and-pork meatballs a lighter texture than those made with regular bread crumbs. Serve over spaghetti, if you wish, or in a small loaf of soft Italian bread for meatball sandwiches.

Because they are baked, these breaded cutlets are more healthful and easier to prepare than fried versions. Making the cutlets yourself from a pork tenderloin is less expensive than buying them pre-cut.

Turn leftover meat from Flank Steak with Parsley-Garlic Sauce (page 194) into one of these weeknight dinners. The steak for the salad can be served cold, while the steak in the fajitas will warm through as it gets cooked with the rest of the ingredients.

Turn leftover meat from Flank Steak with Parsley-Garlic Sauce (page 194) into one of these weeknight dinners. The steak for the salad can be served cold, while the steak in the fajitas will warm through as it gets cooked with the rest of the ingredients.

For the most tender slices, cut flank steak against the grain, at a slight angle. This recipe calls for cooking two steaks, so you should have about one pound left over to incorporate into the salad or fajitas on the following page.

Butterflying a steak is actually quite simple and can be done quickly at home, but you can also ask your butcher to do it.

Crisp scallions provide the vegetable base for this tasty stir-fry. If the scallions are particularly thick, cut the white parts in half lengthwise; they will cook through more quickly.

Store-bought curry paste is a handy shortcut for preparing Thai- and Indian-style dishes at home. Here, just one tablespoon adds the characteristic color and flavor to beef and noodles. Look for the paste near other Asian ingredients in the supermarket.

Try the colorful salsa that tops these steaks on grilled hamburgers or chicken, or as a dip for tortilla chips. Or replace it with one of the varieties on page 59.

Roast beef sandwiches make good use of meat left over from Roast Beef with Peppers, Onions, and Potatoes (page 182). Here are two unexpected takes on the classic.

Roast beef sandwiches make good use of meat left over from Roast Beef with Peppers, Onions, and Potatoes (page 182). Here are two unexpected takes on the classic.

Lean, tender eye-of-round is an inexpensive option for roasting, and you can get another meal out of the leftovers. This recipe calls for a two-and-a-half-pound roast, half of which can be used in the recipes on the following page.

The key to achieving clear grill marks is to make sure the grates of the grill are properly cleaned, heated, and oiled before cooking the steaks; see page 367 for instructions. The steaks can marinate up to overnight in the refrigerator.

Broiling is a great year-round method for preparing steaks, since the high heat browns the meat quickly without overcooking the interior. For a Spanish variation, substitute an equal amount of smoked paprika for the regular variety used in the spice rub.

You don’t always need a grill to cook skewers (or kebabs); here, they are conveniently broiled instead. If using wooden skewers, soak them in water for fifteen minutes to keep them from scorching.