Weeknight Winners®

A childhood classic perfected, thanks to brioche, egg, butter, and even a sprinkle of sugar or Parmesan cheese, if you please.

Seared steak. Caramelized onions. Warm ciabatta. Sounds like something we're not going to want to share. (And yes, this works perfectly with that leftover steak you have in the fridge.)

Think you don't care for cauliflower soup? Think again. Rather, take a sip of this creamless wonder, then think again.

"Impressive." "Easy." "Yummy." "Brilliant." "No leftovers!" That's what folks are saying about this lovely little tart.

Expect a subtle sweetness from this pork chop sensation that comes together from pantry standbys. We suspect that, like us, you're gonna wanna add it to your weeknight rotation.

"Super easy." "Quite addictive." "Divine." That's what folks are saying about these surprisingly seductive spiced pepitas made from the guts of your carved pumpkin.

And you thought you didn't have time for breakfast. We're changing that with this handy dandy technique.

Rite of passage as well as rite of tailgating, Frito Pie is legendary. In case you'd forgotten about it, here's how. Serve it as-is or glam it up with anything you like.

This New England clam chowder recipe, put simply, is a classic. No other way to say it, no other way to make it.

Simple. Seasonal. Sophisticated. Sassy. Sublime. All qualities we swoon to in a dessert. All found right here.

This pork loin, with its fennel and garlic rub and apples and onions roasted on the same sheet pan, is about to become your new favorite supper salvation.

It's remarkable what you can do with a can of beans. Here it's transformed into a pretty classy purée (aka poor man's hummus).

Shame we didn't have these little lovelies on our plates when we were being admonished by our parents to "eat your veggies!"

Perhaps the easiest gazpacho recipe ever, this Spanish classic will have you swearing off takeout all summer long.

Grill. Boil. Microwave. Roast. Campfire. We've got all the best ways to cook your childhood fave right here.

Best potato salad ever. That's what folks are saying about this easy and, dare we say, elegant spud salad.

Perhaps the easiest and most elegant dinner conceivable. Here's how to cook your pricey (and worth every penny) sea scallops to perfection.

Stylish on any salad, this versatile little number is a staple in every discerning cook's recipe wardrobe.

"Spectacular." "Sinful." "Easy." "Airy." "Buttery." "Lofty." "Perfect." That's what folks are saying about these lovely buttermilk biscuits.

Beef. Lamb. Matzoh. We could go on and on and on listing things we loooooove to smother with this spirited sauce.