Sheet-Pan Dinners

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.

Make sure your eggs and coconut oil are at room temperature for this pumpkin bread recipe: Cold eggs can make the oil seize, making the batter uneven.

Oil-cured olives are quite salty, and we love their chewy texture, but you can use brined black olives if you prefer.

Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish.

There are as many stromboli fillings as there are pizza toppings. Feel free to improvise, but don’t use too many wet ingredients in this stromboli recipe, or the dough will be gummy inside.

A little bit of sweetness makes these especially appealing to pint-size palates.

In this Indian-spiced cauliflower recipe, try your hardest not to dye everything in your kitchen yellow from turmeric.

This polenta is the perfect match for a fresh and summery tomato-basil sauce.

Roasting the birds over rosemary sprigs imparts a surprising amount of flavor.

Score the chicken thighs to deliver more spice and flavor to the meat and encourage quicker cooking.

Marinate thinly-sliced mushrooms to create a simple, fresh salad.

Not only is this entire Parmesan chicken recipe in one pan—it comes with a built-in side dish of roasted romaine. Skeptical about roasted greens? Try it, and you'll be a convert.