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.

This is the kind of meal that leaves you feeling particularly virtuous, that you'll want to brag about (subtly, of course) at the office tomorrow.

We've decided to just call it. Springtime is here!

Nicholas gives carrots some love, even the uncool ones. (Plus, six ways to let them save dinner.)

Tom gives us the tools to never make (or eat) a lackluster potato again.

Flavorful, beautiful, and healthy -- what more can we ask of our dinner?

Yes, this one takes a bit longer than the usual hour we aim for at Dinner Tonight HQ, but you'll have leftovers galore, and ones that you'll actually want to eat!

Nicholas brings us the best French onion soup to take on winter (with a secret ingredient you'll never want to miss again).