According to Eater Editors, these are the best sheet pan recipes – Advice Eating

On weekdays or before impromptu dinner parties, or those times when cooking feels like a drudgery, there’s nothing quite like a sheet pan. The flattened versions of one-pot, sheet pan recipes are often as easy as they are quick, and while nobody likes to scrub a sheet pan after dinner, aluminum foil and parchment make the task a little easier. Here are six recipes from the Eater editorial team for broiler-friendly, oven-dependent, delicious sheet pan recipes for every occasion.

Tin gnocchi with mushrooms and spinach

Ali Slagle, NYT Cooking

Sure, everyone got to the tin cook earlier in the pandemic, but call me a late bloomer: In recent months, there has been a lack of time combined with a total lack of will to do much of the washing up at the end of the night and a reinvestment in home cooking rather than takeout , has forced me to look up sheet pan recipes weekly. This sheet metal gnocchi recipe hits the right note for me. The key is not to overthink it. Frying shelf-stable gnocchi (one of the ultimate pre-made ingredients) doesn’t seem to work, and New York Times Commentators have noted this with some skepticism, wondering if it should be cooked first. But rest assured, the gnocchi come out of the packaging as stuck together pellets of flavorless, dry dough and magically pop out of the oven, crispy on the outside and warm and soft on the inside. The recipe also avoids another common pitfall in sheet pan recipes: it doesn’t treat all ingredients with the same cooking times and temperatures. Instead, the gnocchi and mushrooms go in first, while the spinach is added in the last few minutes. That means the mushrooms come out caramelized under piles of wilted to lightly baked spinach, topped with a tangy horseradish and honey mustard. — Brenna Houck, City Manager

Sheet pan chicken meatballs with tomatoes and chickpeas

Claire Saffitz, Good Appetite

I keep coming back to this recipe because – as an individual – it doubles as my ideal batch cooking scenario for the week. When a dish calls for a couple of chicken breasts or salmon fillets, by the end of the week I’ll get bored of eating dried poultry or disgusted at the thought of keeping cooked seafood in the fridge for a few days. These harissa-tipped meatballs, which never get too dry, offer the versatility I’m looking for in a toss-in-the-oven recipe. They pair just as well with a bowl of the grains I want to make as they do with a pita I warm up over my gas stove. They’re a time saver that packs plenty of flavor (thanks to the salty feta and juicy tomatoes), which seems to be the point of any great sheet pan recipe. — Bao Ong, editor of Eater New York

Green Goddess salmon with potatoes and peas

Sarah Copeland, NYT Cooking

Listen. I love green goddess dressing and any excuse to use it. I’m just like that. The combination of fresh herbs, tangy yogurt, salty anchovies, and so much garlic (like most home cooks, I throw in a few more onions than recommended) makes for one of the world’s best dressings for just about anything. The green goddess is at home in this recipe for tin salmon, potatoes, peas and cucumbers. This is one of those preparations that’s remarkably quick, easy, and worthwhile, not only for the crispy salmon and dressing on top, but also for the combination of warm potatoes and crunchy green veggies that make for a slightly unconventional salad. These special ingredients are at their best in spring and summer, but don’t doubt the power of the green goddess to liven up winter root vegetable substitutes when mangetout and new potatoes are out of season. – Dayna Evans, staff writer and editor of Eater Philly

Baked crispy chicken thighs

The modern Proper

Cooking crispy chicken in an oven usually calls for some sort of short-cut crust and a swaying disbelief — panko, shredded cereal, or a cake-like layer of flour goes without saying. But the Modern Proper’s crispy oven-baked chicken thighs require neither magical thinking nor fried skin imitations; Instead, you need a frothy egg wash. I tried this recipe on a night when I wanted nothing but sheet pan simplicity. It requires cranking the oven to 450, which warms the kitchen while you dust bones and skin on thighs with flaky kosher salt, black pepper (I use Trader Joe’s Rainbow Peppercorns for flair), and paprika. After lining a sheet pan with a piece of foil and propping a cooling rack over it, place the thighs skin-side up and brush with beaten egg whites. That’s the way it is – lower the oven temperature to a still-mild 425 and bake the chicken for 30 minutes. The proof of concept involves scraping a knife over skin so crunchy it could be battered with starch and fried. I ate the batch in one night. — Nicole Adlman, City Manager

Maple and miso sheet pan salmon with green beans

Colu Henry, NYT Cooking

This is the recipe that transformed me from frying to baking fish and met my taste and lightness requirements. I’d assumed baked fish would be blander than fried, but that’s not a problem when you brush the fish with the miso and maple power couple. Stacking the green beans and salmon together on the sheet also makes this recipe as quick as roast without that smack of existential angst I get when fish starts to stick to a frying pan. I appreciate that the recipe is flexible for brown or white miso. My only comment would be to reduce the maple syrup; Even with my sweet tooth, I found the flavor in the recipe a bit heavy as written. — Nick Mancall-Bitel, Associate Editor

Sheet Pan Bibimbap

Eric Kim, NYT Cooking

Many nights I’ve looked in the fridge, assessed the situation, and put whatever I could find on a sheet pan to cook at once. This, coupled with my love for bibimbap and a frequent stash of leftover rice, naturally drew me to this recipe. Aside from being an excellent vehicle for leftover rice (and assorted vegetables), it’s a textbook example of balance and simplicity. You just put some mushrooms, sliced ​​sweet potatoes, and kale on a sheet pan, sauté them, and then crack some eggs on another sheet pan with some cooked rice. When the eggs are cooked, the rice will be nice and crispy. This is also one of those recipes that’s very customizable — while the kale, sweet potato, and mushroom combo is a winner, feel free to swap them out for other veggies you might have on hand (just adjust the cooking times accordingly) and you can also use different spices. While Kim recommends topping the bibimbap with some gochujang, someone in the recipe comments section provided a quick recipe for a very delicious gochujang-based sauce that I use instead. Again: simple and customizable! As should be cooked during the week. — Rebecca Flint Marx, Editor-in-Chief

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