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.

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.

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

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

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.

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.

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.