Our Top 5 Fan Favorites This Week

Brinner winners and over 100 more meals to make your life easier

Photo by: RYAN DAUSCH

RYAN DAUSCH

Turn typical morning-time recipes you love into amazing dinners.
28 Easy Brinner Winners

Photo by: Armando Rafael

Armando Rafael

Follow Ree's lead and make dinner quicker than you ever thought possible.
Unbeatable 16-Minute Meals

Marinated Chicken Thighs

Marinated Chicken Thighs

Photo by: Tara Donne

Tara Donne

If you haven't fired up the grill yet, these recipes will get you going.
55+ Great Grilled Chicken Recipes

Ellie Krieger's Fettuccini with Walnuts and Parsley, as seen on Healthy Appetite with Ellie Krieger, Myth Busting.

Ellie Krieger's Fettuccini with Walnuts and Parsley, as seen on Healthy Appetite with Ellie Krieger, Myth Busting.

Photo by: Tara Donne

Tara Donne

Satisfy cravings with super fast meals that do double duty.
116 Flavor-Packed Dinners That Are Also Healthy

Food stylist: Anne Disrude
Prop Stylist: Marina Malchin

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Food stylist: Anne Disrude Prop Stylist: Marina Malchin

Photo by: Con Poulos ©2010. Con Poulos Photography

Con Poulos , 2010. Con Poulos Photography

Grab an after-dinner cappuccino to pair with these sweet treats.
Classic Italian Desserts

After years of turning failing pizzerias around, Tony Nuri Erol decided to throw out his winning formula to start over from scratch. He traveled to New York, New Jersey and even Italy to explore different methods for pizza preparation. The results of his research can be tasted in the pizza he serves at Wiseguy. It all starts with the water. Before adding it to his dough, Erol filters the local Arlington water to mimic the famous liquid flowing through New York City’s taps. His pizza-making process also entails fermenting and proofing the dough for at least 24 hours. This careful attention to detail also carries over to the ingredient list. To wit, Erol uses hand-pulled mozzarella that is stretched on-site every day. The resulting pizza contains all the qualities of NYC’s best pies: lightly charred slices that are crisp and thin yet still firm enough to fold over.

Virginia: Wiseguy Pizza

After years of turning failing pizzerias around, Tony Nuri Erol decided to throw out his winning formula to start over from scratch. He traveled to New York, New Jersey and even Italy to explore different methods for pizza preparation. The results of his research can be tasted in the pizza he serves at Wiseguy. It all starts with the water. Before adding it to his dough, Erol filters the local Arlington water to mimic the famous liquid flowing through New York City’s taps. His pizza-making process also entails fermenting and proofing the dough for at least 24 hours. This careful attention to detail also carries over to the ingredient list. To wit, Erol uses hand-pulled mozzarella that is stretched on-site every day. The resulting pizza contains all the qualities of NYC’s best pies: lightly charred slices that are crisp and thin yet still firm enough to fold over.

BONUS: Take a cross-country road trip of foldable cheesy deliciousness.
50 States of Pizza Slices

Here are all of the answers to your questions to your dishwasher loading

How to load the dishwasher

Here are all of the answers to your questions to your dishwasher loading

Photo by: Jackie Alpers

Jackie Alpers

BONUS: Loading a dishwasher seems simple, but there's more to it than you think.
And You're Doing It Wrong

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