It’s the one-pot meal reinvented, and what is sure to become every busy cook’s new favorite way of getting dinner on the table. It’s Sheet Pan Suppers—a breakthrough full-color cookbook with more than 120 recipes for complete meals, snacks, brunch and even dessert, all of which require nothing more than a sheet pan, your oven and Molly Gilbert’s inspired approach.
The virtue of cooking on a sheet pan is two-fold. First there’s the convenience of cooking everything together and having just one pan to clean up. Then there’s the cooking method: roasting, baking or broiling—three techniques that intensify flavors. In other words, food tastes better when cooked on a sheet pan (move over, slow cooker).
But the real genius here is Molly Gilbert’s fresh, sophisticated approach. There are easy dinners for weeknight meals: Chicken Legs with Fennel and Orange; Soy-Mustard Salmon and Broccoli; and Roasted Pork Tenderloin with Squash, Apples and Onions. Special occasion meals include Rack of Lamb with Herby Bread Crumbs and Buttered Carrots; and Asparagus and Black Cod in Parchment. And meatless meals feature dishes such as Israeli Couscous-Stuffed Peppers. Plus surprise extras, cover a wide gamut: in-a-snap party snacks (Baked Brie and Strawberries, Corn and Crab Cakes with Yogurt Aioli), quick brunch dishes (Greens and Eggs and Ham, and Baked Apricot French Toast), and, of course, dessert (Stone Fruit Slab Pie, Halloween Candy S’mores).
Maximum ease, minimal cleanup, and mouthwatering recipes. In other words, a revelation that will change the way we cook.