Sausages and peppers are a classic combo that is not only delicious but easy to prepare with only a sheet pan. By using chicken sausage, we can limit saturated fat while maximizing that savory Italian flavor that we’re going for. Add some gnocchi and serve on top of a bed of calcium-rich spinach. Done and done!
During my early days in New York working for Restaurant Daniel, dinnertime at home landed around two in the morning. The sad truth for pastry chefs working in restaurants is that they are always the last ones dismissed, since dessert is the last course. By the time I got home, the options were slim for 24-hour restaurants that delivered. And so, my go-to meal of choice was simple: a bowl of cereal. Cereal was convenient. There was no prep time, there were minimal dishes to be washed, and it strangely hit the spot.
You won’t believe how good mushrooms can taste. All you need is soy sauce, a bit of honey, and a dash of smoked paprika. After a quick roast, they’re crispy and packed with deep umami. You can serve these mushrooms as a main dish accompanied by cooked buckwheat, or use them in Miso Żurek with Mashed Potatoes, Roasted Mushrooms, and Dill.
Pizza rolls are a very popular street food and this tear-and-share traybake makes a great and always welcome addition to an informal dinner buffet, a picnic or a kids’ birthday party.
Common fillings include the usual tomato sauce, mozzarella and often ham; however, this recipe uses one of my favourite combinations based on ripe red sweet peppers and onions. The vegetables are simmered before being blended to a cream: the cooking brings out their sweetness and makes them easier to digest. The creamed filling also makes a delicious dipping sauce, so don’t throw away any leftovers!
This is a meatless riff on one of my all-time favorite sheet pan dinners: a spicy harissa-slathered chicken loaded with lemony leeks, crispy potatoes, and a salty, garlicky yogurt topping. Here, roasted cauliflower stands in for the poultry, and almonds are tossed in for crunch. Added bonus: without the chicken, this lively, highly festive meal comes together in a flash.
My personal opinion on street corn is this: Nine out of ten times, the corn tastes better off the cob. When you have a nice big bowl of perfectly balanced street corn, there is nothing getting in the way of shoveling it into your face.
That’s why these street corn nachos, inspired by Mexican elote—the famous grilled corn topped with a mayo mixture, spices, and cheese—are great. Every bite has tons of corn and the perfect ratio of crema, cheese, corn, chips, and cilantro. If you make this in the summer, you can cut the corn off fresh in-season cobs. The rest of the year, frozen works just as well.
Ingredients:
You’ve likely seen dozens of roast chicken recipes that promise perfectly browned, crispy skin. I honestly don’t see what all the fuss over crispy skin is about: When your goal is crispy chicken skin, you usually sacrifice the moisture of the meat inside. Plus, once the bird is rested and carved, most of that crispy skin will get soggy with the steam and juices that are released. Instead, I use my favorite method for roasting a chicken, adapted from Jean-Georges Vongerichten’s, in which he bakes the bird in a roasting pan filled with chunks of potatoes (a recipe he calls Potatoes That Taste Better than the Chicken). Instead of a roasting pan, I use a Dutch oven, which helps keep the bird extra moist. As the chicken cooks, its juices and fat get absorbed by the vegetables, making some of the best roasted carrots and potatoes you’ve ever tasted.
One of my all-time favorites, this sheet-pan supper has it all—spicy harissa-laced roasted chicken; sweet, browned leeks; crunchy potatoes; plus a cool garnish of salted yogurt and plenty of fresh bright herbs. It’s a little lighter than your average roasted chicken and potatoes dinner, and a lot more profoundly flavored.
Ever since I discovered the golden-edged, caramelized joys of roasted cauliflower, I’ve hardly prepared it any other way. Roasting condenses its juices, browns the crevices, and renders the whole thing sweet and irresistible. Whenever I serve roasted cauliflower to a group, I need to sit on my hands to avoid eating every last floret before my friends and family have had their fill.