Put time into dinner now, and you can make it last forever -- or at least the whole week. Welcome to Halfway to Dinner, where we show you how to stretch your staples every which way. 

Today: Beth from Local Milk shows us a blank canvas of a loaf that will feed you and yours all week.

Cooking is a life-long effort, peppered with equal numbers of feed-them-to-the-dog disappointments and I-can't-believe-it-turned-out-so-well successes. This week, we're discussing the recipes we're determined to get right.

Amanda has a punchy kale salad for you, plus two secrets for making all the other kale salads you know even better.

Just in time for Passover, Joan Nathan shares her favorite recipe for Matzo Ball Soup.

A smoky quesadilla that's hearty, without being heavy -- made for under $20, in less than 20 minutes. 

You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.

Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration. 

We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else.

Today: We sit down with Hiroko Shimbo, the ever-enthusiastic author of Hiroko's American Kitchen, who is making accessible, exciting Japanese food a reality in our country -- one kitchen at a time.