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When blogger Adam Goldberg wanted to learn to make beef wellington at home, he turned to chef and cookbook author Tyler Florence's recipe for a guide to making this classic centerpiece dish stunner.

Smoked mozzarella flavors these chops from the inside; an easy cherry tomato pan sauce and creamy polenta round things out.

Roast bok choy and shrimp marinated in honey and soy in a hot oven while a pot of kimchi rice steams on the stovetop for a nearly hands-off, flavor-packed dinner.

Even though they're vegetarian, these cheesy, BBQ sauce-slathered eggplant sandwiches are satisfyingly meaty.

Miso paste increases the umami factor, and broccoli rabe brings refreshing bite to this classic bacon, egg, and cheese pasta combo.

Flavor fish fillets with the Middle Eastern spice mix za’atar and then serve over couscous and sautéed greens for a totally satisfying 22-minute meal.

Crunchy, salty, pretzel-coated chicken cutlets are lightened up with creamy cauliflower purée and arugula salad for a perfect weeknight meal.

Roasted potatoes are pretty delicious all by themselves. But they're even better when you douse them with spicy mayo and a shower of bonito flakes.

Rotisserie chicken and store-bought puff pastry make quick work of this comforting kale- and squash-stuffed pot pie.

This fragrant and fresh Vietnamese classic is made even healthier with the addition of kale and wild mushrooms.

Everything good about a lox and bagel sandwich (minus the bagel).

Use one 2-pound mackerel if you can't find smaller ones, or substitute arctic char or trout.

Weekday pancakes sound like a stretch? Make the batter Sunday evening and start the week strong.

These days, it goes without saying that if you're a vegetarian, you can simply leave out the sausage.

Start your weekend mornings right with this healthier, more delicious breakfast bowl.

Sometimes it's okay to cut corners: Here we make the classic Italian dish with bacon and skip the multiday air-drying process. It's not traditional, but it sure is delicious

Turn breakfast into dinner by piling crisp-edged eggs, feta, sprouts, and avocado on top of toasted flatbread.

Fair to say we're pretty much obsessed with this nut-based (egg-free!) aioli. Try it with walnuts, too.

Chef Kramer cooks the chops medium-rare so they stay juicy; you can also use rib chops.