Step 1 Preheat oven to 450°. Remove dark green tops from 3 scallions and thinly slice; set aside for serving. Finely chop remaining white and pale green parts; transfer to a large bowl. Add 1 large egg, 2 garlic cloves, finely grated, ½ cup panko, ¼ tsp. crushed red pepper flakes, 2 Tbsp. extra-virgin olive … Read more
In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. Click here for even more one-pan meals. While gnocchi is delicious no matter the preparation, it’s most superior when baked and browned—not boiled, as its … Read more
Here the fully loaded baked potato gets a total flavor makeover. Sweet potatoes take center stage, roasted whole alongside spiced chickpeas that get delightfully crisp in the oven. You’ll dress up the tender spuds with a medley of chaat-inspired toppings and a quick herbaceous blender sauce. Don’t skimp on the chaat masala-tossed crispy fried onions—any … Read more
Whisking savory miso and creamy mayonnaise together creates a flavorful condiment you’ll use a few ways in this speedy sheet-pan dinner. First, with a bit of soy sauce mixed in, it acts as a coating for boneless chicken thighs, helping to both season the meat and promote caramelization as the chicken cooks. Then, with a … Read more
Step 1 Place racks in upper and lower thirds of oven; preheat to 425°. Place 4 red or yellow bell peppers, ribs and seeds removed, cut into 1″-thick strips, on a rimmed baking sheet; drizzle 2 Tbsp. extra-virgin olive oil and 2 Tbsp. sherry vinegar or red wine vinegar over; season with kosher salt. Toss … Read more
A sheet-pan dinner is easy to make, and can be just as comforting as its more involved, multi-pot-and-pan counterparts. Case in point: These glossy, sticky-sweet apricot chicken legs roasted alongside carrots and a red onion. They make for a quick, stress-free dinner that hits all the marks. The secret to making it fuss-free all comes … Read more
Step 1 Place racks in middle and upper third of oven; preheat to 425°. Place half of a loaf sourdough bread (about 10 oz.), torn into 2″ pieces, on a large rimmed baking sheet and drizzle with ¼ cup extra-virgin olive oil; season with kosher salt. Toss until bread is coated and has absorbed all … Read more
Go-to ingredients get a makeover in this low-lift dinner. Inspired by Greek lemon potatoes, in this recipe chicken thighs are roasted to a crisp, leaching schmaltz and blessing the potatoes with flavor and shine as they cook. The end result is a rich, sticky meal that needs nothing more than a green salad alongside. Saving … Read more