Virtuous and colorful: two words that should always be associated with a weeknight dinner at home, but too rarely are.

Will children happily eat what they've cooked? What if it's a gratin? Nicholas reports.

Sunday Dinners comes to us from our own chef/photojournalist/farmer/father figure Tom Hirschfeld, featuring his stunning photography and Indiana farmhouse family meals.

Today: Tom makes ribs, but not because of football. (Don't miss Tom's 5 rib tips).

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: Don't think citrus can make a week's worth of dinners easier? Cristinasciarra will make you think again.

Soup for dinner this time of year is a great idea.

A chicken breast that's all about ease.

Dinner is a good time to escape.

Nicholas finds a freezer-friendly (and child-friendly) soup, but he wants more.

Tom fancies himself French, and makes Poule au Pot for dinner.