The one-pot meal reinvented, and it's amazingly convenient: Cook complete meals on one sheet pan (sometimes two).
Amazingly tasty: Food actually taste better when cooked on a sheet pan, because it uses three techniquesroasting, baking, or broilingthat intensify flavor.
And amazingly versatile: Recipes ranging from easy weeknight dinners to special-occasion meals, plus extras like snacks and sides, ten quick brunch dishes, and irresistible, brilliantly creative desserts.
Simply amazing. An ingenious book. Its all the convenience of a slow-cooker, but the sophistication and creativity of a fine dining restaurant. Zoe Fran?ois, author ofArtisan Bread in Five Minutes a Day
Molly Gilbert, a graduate of the French Culinary Institute, is a cooking instructor, food blogger (dunkandcrumble.com), former private chef, and recipe tester in the kitchen ofSaveur. She lives in Seattle.
Introduction
I love a good one-pot meal. Really, who doesn’t? Maximum ease, minimal cleanup, and boom: dinner. But beyond soup, chili, and stew, the one-pot meal quickly loses its legs. It’s pretty much all soupy stuff, all the time. And do you really want to eat Dad’s “famous” beef chili again? (Sorry, Dad.)
I want the simplicity and ease of a one-pot meal, but I want more. I want the flexibility to get creative. I want an elegant, satisfying, complete meal. And most of all, I want amazing, intense flavor.
Enter the sheet pan. Also known as a “half sheet” or “rimmed baking sheet,” the sheet pan is one seriously underrated kitchen tool. Sheet pans combine pure ease (easy prep, easy process, easy cleanup) and interesting, sophisticated flavor. Beef stew? Try rack of lamb with herby breadcrumbs and buttered carrots. All on one pan, in the oven. No mess, no fuss. Boom! Dinner. “Sheet pan ló×
![Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from the Oven [Paperback]](/itemImage/2/2/0/5/2_5460803.jpg "Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from the Oven [Paperback]")