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124 E Washington, Ann Arbor, MI 48104 | 734.585.5567 | firstname.lastname@example.org | M-Th 10-9 | Fri & Sa 10-10 | Sun 10-7
This is the way I cook now. It never used to occur to me how easy and delicious it is to roast vegetables (no pot roast required!) until I tried a recipe in The Splendid Table. If you haven't had Brussels sprouts (with or without bacon) caramelized until all the sugars come out, you've not become acquainted with your new favorite vegetable. Of course there are more than vegetable recipes in this collection that showcases a healthier, more flavorful way to cook. Added incentive for Michiganders in the winter--a nice oven-warmed kitchen.— From Carla's Picks
It’s the one-pot meal reinvented, and what is sure to become every busy cook’s new favorite way of getting dinner on the table. It’s Sheet Pan Suppers—a breakthrough full-color cookbook with more than 120 recipes for complete meals, snacks, brunch, and even dessert, that require nothing more than a sheet pan, your oven, and Molly Gilbert’s inspired approach.
The virtue of cooking on a sheet pan is two-fold. First there’s the convenience of cooking everything together and having just one pan to clean up. Then there’s the cooking method—roasting, baking, or broiling—three techniques that intensify flavors; in other words, food tastes better when cooked on a sheet pan (move over, slow cooker). But the real genius here is Molly Gilbert’s fresh, sophisticated approach. There are easy dinners for weeknight meals—Chicken Legs with Fennel and Orange; Soy-Mustard Salmon and Broccoli; Roasted Pork Tenderloin with Squash, Apples, and Onions. Special occasion meals—Rack of Lamb with Herby Bread Crumbs and Buttered Carrots; Asparagus and Black Cod in Parchment. Meatless meals—Israeli Couscous-Stuffed Peppers. Plus surprise extras, including in-a-snap party snacks—Baked Brie and Strawberries, Corn and Crab Cakes with Yogurt Aioli; quick brunch dishes like Greens and Eggs and Ham, and Baked Apricot French Toast; and, of course, dessert—Stone Fruit Slab Pie, Halloween Candy S’mores.
Maximum ease, minimal cleanup, and mouthwatering recipes. In other words, a revelation that will change the way we cook.
Molly Gilbert, a graduate of the French Culinary Institute, is a cooking instructor, food blogger (dunkandcrumble.com), former private chef, and recipe tester in the kitchen of Saveur. She lives in Seattle.