So things are looking good with you and your special someone. Hooray! Good enough that you've decided it's time to introduce each other to your respective parents. Double hooray! And you've decided that the perfect setting for these introductions would be a cozy home-cooked meal. Um... gulp. Let's talk about a menu that will make sure the whole evening goes smoothly, shall we?

You may be thinking that a recipe for a thick, hearty soup is a bit odd considering that yesterday was the first day of spring. But this Spanish bean soup is not just any soup. Rather, it is a soup sent straight from the soup gods (if the soup gods took the form of my future mother-in-law).

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When I think about throwing a dinner party, especially a big one like this polenta supper I'm sharing with you this week, my thoughts immediately go to: What can I make ahead? Last week, I had an easy answer: a shredded, succulent mess of beef braised in red wine and tomatoes, falling apart in its juices. It's a terrific make-ahead dish, since like most braises, this beef gets better overnight, and takes all the stress of a main dish off your hands entirely. Sound good? It gets better. 

Lately I've been looking to add more healthy seafood to my diet without breaking the bank, and while canned fish will never have the allure of a fresh filet, today's good-quality canned salmon is not the fishy, bone-studded mush you may be picturing. The boneless and skinless fish — once flaked and mixed with brown rice, cilantro, shallots and lime juice — cooks up into crisp-edged cakes that make an easy and satisfying weeknight meal, especially when topped with a dollop of Sriracha-spiked mayonnaise.

I picked up a bunch of asparagus and a spaghetti squash at the farmers' market over the weekend, which is an excellent reflection of the season right now: the very end of winter transitioning into the briefest hint of spring. What fun it would be to come up with a light supper dish that uses both of these ingredients! Inspired by Emily's Spaghetti Squash with Ricotta, Sage and Pine Nuts recipe, I roasted the squash and the asparagus and combined them with ricotta and pine nuts for richness. I used lemon and thyme to add brightness and acidity, resulting in a fresh, tasty dish that hints at spring's arrival while still anchored in a favorite winter staple. More

Scallops are such an easy and underrated weeknight meal, and I know this from experience: I never seem to think about them as a dinner option, but when I do it's always a slap-hand-to-forehead kind of moment. Scallops sear in mere seconds, and while whipping up a beurre blanc (a.k.a. white butter sauce) may seem intimidating to the uninitiated, it's actually one of the easiest and tastiest classic sauces to know.
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We all know the situation: you've come home exhausted from a long day but you cannot rest because dinner needs to be on the table pronto. You (and your family) are hungry! It's tempting to throw a frozen pizza in the oven but you can whip up a healthier alternative in the same amount of time if your fridge and pantry are well-stocked. Read on for our 12 favorite things to have on hand for quick, healthy suppers. More

I always keep a bag of whole wheat pita rounds in the freezer for last minute lunches; they can be stuffed with salad, eaten with hummus and vegetables, or even topped with avocado and egg. But how to transform a rock-hard piece of frozen pita into a soft, warm pocket? Here's a method that is fast and foolproof.

They'd been sitting on your counter for awhile: a lonely box of forgotten cherry tomatoes. Almost completely full, the container had been there for a bit too long and the tomatoes had a slightly shriveled, wilted look. They hadn't yet gone bad, but they weren't exactly good. What to do? Roasting to the rescue! More

Even when warm weather is nigh, it's still nice to have a hot lunch at work. However, lots of people don't have access to a microwave or could use a healthy hot lunch option that doesn't involve the chronically-dirty-in-the-workplace small appliance. Cue the handy thermos! More