Sheet-Pan Dinners

The classic components of a BLT get enhanced with a spicy, zesty horseradish mayo.

If your sheet-pan dinners consist of a jumble of random ingredients, you need to read this.

Sweet-spicy chipotle chicken, zippy roasted tomatillo salsa, and spice-rubbed squash all on one sheet pan.

Spiking fresh orange and lime juices with a shot of rice vinegar gives the sweet citrus flavor an edge to stand up to rich fish and earthy roasted vegetables.

Sheet pan dinners are the quickest way to layers of texture and flavor—on a weeknight, no less.

For when you want a slice that tips to the side of mostly wholesome. 

Roasting fish fillets that have been oiled and seasoned is a fail-safe, hands-off technique with big flavor payoff.

We swapped the red sauce for crisp lettuce tossed in a bracing dressing—and we’re into it.

All you need is one baking sheet and a hot broiler.

This crispy chicken is a weeknight dinner MVP.

Roasting at a lower temperature means that no part of the chicken is likely to overcook and get dry when the leftovers are shredded, making it ideal for using throughout the week.

Raisins in your pesto?!? We promise that they deliver the right amount of sweetness to complement the lamb.

Think of this as the weeknight version of a classic Italian porchetta—it's not traditional, but it sure is delicious.

The sweetness of the acorn squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs.

The classic summer salad gets a roasty cold-weather makeover.

Harissa, a spicy North African paste of chiles, garlic, and spices, is available in many large grocery stores and Middle Eastern markets—some brands come in tubes, others are sold in jars. If you can’t find it, though, substitute by mixing together your favorite hot sauce, tomato paste, a pinch or two of ground cumin, and a drizzle of olive oil. Keep playing with the ratios until you have a medium-spicy paste.

This toss-it-all-in-a-baking-dish chicken dinner is the hands-off summer recipe we all need.

Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.

Which, let's be honest, happens a lot

The best vegetables have been underneath your roast chicken the whole time.

Don’t rush to shake the pan and toss the green beans before they blister; they need a little time to char. Learn how to make this recipe and more in our online cooking class with Sur la Table.

This two-technique solution—baking first, then finishing under the broiler—yields perfectly browned fish and tender vegetables.

There is no obvious point of entry when dealing with celery root. Prepping it isn’t complicated, though: Use a chef’s knife to cut off the top and bottom of the root, exposing the pale flesh of the interior. Prop the root on one of the newly flattened poles, and, using curved downward strokes, cut off the brown skin in long swaths. Once peeled, cut the root into chunks, cutting out any spongy bits that may develop at the center.

Broiled salmon steaks are super fast, ultra-healthy, and often on our dinner tables. Here’s how to get ’em right—and keep them interesting.