For Maximum Crunch (and Convenience), Pull Out Your Sheet Pan.

[elleng]

https://www.nytimes.com/2017/02/17/dining/sheet-pan-dinner-pasta-bake-broccoli.html?

[msanthrope]

1. Can you post the requisite 4 Paras for those of us don't want to give nyt the

ttaffic, or those of us who are just busy? Many thanks!

[elleng]

2. 'Cooking an entire meal on one rimmed baking pan the so-called sheet pan supper

has become its own category of cooking, the oven analogue of the one-pot meal.

I was an early adopter of the sheet pan supper. You can’t beat the ease, especially when what you end up with is not only simpler than most other dinners, but also better — at least if you like your food to have some crunch.

That’s the benefit of a sheet pan. Spreading out all your ingredients in one layer and exposing them to the oven’s high heat allows them to truly crisp and brown, more so than with any other cooking method short of frying. And if whatever you’re making isn’t quite brown enough, a quick stint under the broiler will take you there.

In this recipe, I give spicy broccoli pasta the sheet pan treatment. It’s a particularly convenient dish to make. You roast some broccoli on a sheet pan, then toss everything else on top before returning it to the broiler.'>>>

[msanthrope]

3. Well... the mental masturbation of the NYT food writers is fine, but help us out here....

these recipes are behind the paywall. Strike the blow against corporatism. 4 paragraphs of actually...making food?

[pscot]

4. Baked whole chicken breast

with fettuccine and mushrooms in a Gorgonzola sauce. Ratatouille on the side.