These classic cookies are a go-to sweet treat, easy to whip up and store — well, if they last!

Different types of sugar yield different cookie textures. For the perfect chewy/crispy cookie, use a combination of brown sugar (chewy) and granulated (crunch).

Stir-frying has stood the test of time. It's a wonderful way to cook small pieces of vegetables and meat quickly, without a lot of fat. Prepping your ingredients ahead of time and having them near your stovetop is the key to success.

Flank steak is a relatively lean cut of meat but full of flavor. This preparation is low on the fussiness factor: Put your seasoned steak on a preheated broiler pan and cook, no flipping needed.

This comfort food classic is just as flavorful and soul satisfying as Grandma's chicken soup, but where hers took several hours — or a day — to make, this one takes under an hour.

This go-to recipe uses a fish's best friends: butter, herbs and lemon. Roasting at a high temperature lets you lightly brown the fillets on foil, without having to use a skillet, so there's minimal cleanup. Make this quick entree often, and use the time you save to try a new side dish to go with it.

Russet potatoes are best for this recipe because of their high starch content, which makes for fluffier mashed potatoes.

You'll love having this roast chicken in your weeknight repertoire. One bird can supply you with a dinner, leftovers for sandwiches or salads, and a carcass and bones (which you can freeze for up to a month) to make stock. Use your homemade stock to make gravy the next time you roast a chicken.

Remember that every roast chicken has two "oysters," the tender morsels on each side of the backbone. These two little disks of perfection are like the tenderloin on a chicken. They are tender and juicy, and they're the perfect size to pop into your mouth while you carve the bird. Shhh!

Slow and steady wins the race! Cooking over low heat ensures soft and luscious scrambled eggs. If you like, at the very end, stir in 1/2 cup of your favorite shredded cheese, such as aged cheddar or Gruyere.

Try this easy go-to recipe and you'll never buy jarred sauce again. Look for canned San Marzano plum tomatoes — they are slightly sweeter and less acidic than other varieties.

Make a batch of homemade vinaigrette at the beginning of the week, and toss a few tablespoons with fresh greens for a quick weeknight salad. But remember that vinaigrette isn't just for salad: You can also use it as a quick sauce for fish or grilled chicken.