Sheet Pan
43 recipes found
Sheet-Pan Shrimp Oreganata
This breezy weeknight meal loads fresh shrimp with fistfuls of garlicky, seasoned bread crumbs, which crisp and brown on top and plump up and soften underneath as they roast, soaking up the buttery wine sauce at the bottom of the sheet pan. It’s inspired by the Italian American classic clams oreganata, clams stuffed with bread crumbs and dried oregano, but instead swaps out the bivalves for shrimp. Slip the sheet pan in the oven to melt the butter, then stir in white wine before adding the shrimp and bread crumbs, creating a quick, tasty pan sauce that reduces as it cooks. A final spritz of lemon as soon as the pan comes out of the oven adds a nice zippy finish. Serve as an appetizer (plate required!), or alongside a plate of pasta or vegetables.
Von Diaz’s Pork Tenderloin Pernil Style
Von Diaz is sitting on the secret to not-at-all boring or dry pork tenderloin. In an ode to her mother, a working parent who always preferred her meats light and lean, Diaz seasons and marinates tenderloin like pernil, a Puerto Rican dish that's traditionally made with pork shoulder and roasted low and slow for several hours. Bonus: Because tenderloin can cook much faster and hotter and stay tender, you get to pernil in under 30 minutes. Adapted slightly from Coconuts & Collards: Recipes and Stories from Puerto Rico to the Deep South (University Press of Florida, 2018).
3-Ingredient Oreo Meringues
With just three ingredients (egg whites, sugar, and Oreos), the easiest, chewiest pantry dessert is yours at the flick of a whisk. If you wanted, you could pipe out mini cookies from a pastry bag, raindrop-shaped meringues. Just make sure to bake them for a shorter amount of time, as they'll be smaller and more prone to brittleness. More often than not, however, I like to go the ice cream scoop route, not least because I'm lazy (and because their chewy texture is nonpareil).
Apple Turnovers With an All-Cheddar Crust
This rule-breaking pastry ditches butter and uses sharp cheddar instead. Think part flaky pie crust, part cheese straw. Permission to turn it into your new go-to dough: granted. But first, try these apple turnovers that happily live between savory and sweet.
Slow-Roasted Salmon with Capers, Dill and Lemon
Slow roasting this salmon recipe with capers and dill is foolproof. The oven temperature is so low, so there is a large gap between undercooked and overcooked.
Unfussy Eggplant Parm
What if eggplant parmesan was more like an open-faced sandwich? To make the breadcrumbs, tear any bread into pieces by hand. This recipe uses the whole eggplant!
Wylie Dufresne's Soft-Scrambled Egg Grilled Cheese
Crank up the heat and whisk, finishing these scrambled eggs in about a minute. Melt in a generous amount of cream cheese for the creamiest of grilled cheese recipes.
Blueberry Biscuit Rolls
This blueberry biscuit rolls recipe has all the buttery, crispy, soft delight of a good biscuit with the sweet juiciness of berries. Delicious and easy to make!
Garlickiest Garlic Bread
You can use any shape bread, but just estimate a similar surface area to the loaf indicated below. I like a thin, crackly-crusted, airy-crumbed, Italian-style loaf best.
Warm Eggplant & Mint Salad
The eggplant I knew, growing up, was a bland, bitter Korean banchan called gaji bokkeum (“stir-fried eggplant”). Sesame oil, burnt garlic, salt, maybe soy sauce. This is not that. When you roast the eggplant, char it at the edges, you somehow make it earthy again, like ash, which is a welcome substratum for fresh mint, a pinch of sugar for balance, and a bright, yellow squeeze of lemon. The lemon juice is insurance against that styrofoam texture you can sometimes get with undercooked eggplant, as are the extra five minutes at the very end, when you leave your warm, fully dressed sheet-pan salad in the oven to finish alloying.
Sweet Potato with Raw Tahini, Sea Salt & Olive Oil
Super Easy, Super Nutritious, Super Satisfying Recipe
Mark Bittman’s Minimalist Buffalo Chicken Wings
The skin in this recipe is fantastically crispy and the insides juicy, in exactly the way that a blasted roast chicken is. Mark Bittman's wings are a delight!
Sheet Pan American Breakfast with Bacon and Eggs
This recipe takes the quickest, best, laziest way to make American breakfast foods and organizes them—quite literally eggs, bacon, & hashbrowns on a sheet pan.
Creamy, Custardy, Spicy, Healthy(Shh!) Baked Apples
I have an after-dinner routine that I follow like clockwork every evening, and might even get annoyed if I'm not able to enjoy it. It involves a piece of fruit for dessert, followed by a lovely hot cup of coffee, and couch time with the family. In the summer, fruit is generally chilled, but in the fall, I become obsessed with fruit that is broiled, baked, steamy, cooked-in-some-manner, and this recipe hit the spot over and over again. The spice combo is vaguely caramel-like, and the apple itself gets luscious and custardy.
Simplest roasted tomato and garlic soup
This is one of my favorite fall to summer transitional foods, for me something I make with the last big batch of local tomatoes I buy each late September. The roasting process, though, means that this will work well with tomatoes of pretty much any quality, ripeness, type and shape. This soup is bright in tomato flavor with simple ingredients, and your oven and blender or food processor do all the work! You *can* coat your baking sheet with olive oil instead of lining it, but I find that the oil doesn't really add a flavor to the soup when used in that stage, and it seemed kind of a waste. For storing and keeping soups longer, I feel that adding the fat in as a garnish if you want like with a drizzle of olive oil or cream to serve is better. It's also good for a mixed crowd of non dairy eaters. The carrot trick is something I learned from Mark Bittman, there's something in the flavor of carrots that makes tomatoes taste more tomato-y. Enjoy!
French Toast for Total Flakes
I love breakfast. I love pancakes and I love good French toast. This is a technique I discovered having my morning meal at one of my favorite breakfast hangouts. I didn’t ask the chef for her recipe I just started fooling around with it myself. This is what I came up with. I used stone ground wheat bread dipped in milk and egg and dredged in crushed frosted flakes. You can use another flakey cereal if you prefer. Simple and delicious.
Matcha White Chocolate Bark with Coconut and Raspberries
Matcha White Chocolate Bark with Coconut and Raspberries. This quick and easy bark comes together in about 15 minutes. Perfect for last-minute gift-giving!
Pastéis de Tentúgal
This is your new favorite sweet! This Pastéis de Tentúgal recipe is a crispy, buttery Portuguese pastry filled with egg custard.
Mini Buttermilk Biscuits
I've made a lot of biscuits and this mini buttermilk recipe is solid. But, good biscuit making comes from practice, so I try not to overwork the dough.
Blue Cheese Potato Chips
Inspired by a blue cheese sturdy potato chips dish at Buckhead Diner in Atlanta, this was the first recipe I invented that people actually wanted to eat.
Roasted Cauliflower with Pine Nuts
Roasting is my go to method for delicious vegetables. It creates simple, elegant, and beautiful platters of caramelized crunchy forkfuls of bliss!
Spinach and Blue Cheese Pizza aka The Best Pizza in the World, Ever (For Real)
We would ride our bikes to this pizza place that had an amazing pizza recipe topped with sautéed spinach, blue cheese, chopped fresh tomatoes and mozzarella.
Crazy Good Fried Roasted Potatoes
When a really great re-purposed leftover merits making in its own right, give it the respect it deserves. Enjoy! ;o)
Tahini Roasted Broccoli
For this roasted broccoli recipe, toss the broccoli in a mixture of tahini, lemon juice, minced garlic, olive oil, and salt and pepper. Bake for 10 minutes.