![]() The holy grail of the single-tray category I’d say is the 2014 Sheet Pan Suppers cookbook from Molly Gilbert, a paean to maximum ease, minimal cleanup and flavor intensification of roasting and broiling. It shouldn’t be a radical concept - everything on a sheet pan, into the oven, roasted at once - but I think in these days of restaurant chef-driven home cooking, subrecipes and cooking with multiple components has become more the norm than it should. In fact, I wanted to talk about something that can fit nicely into the fifth item: sheet pan dinners, because I’m rather taken with them these days. ![]() All the best food writers are doing it! I kid, I kid. Meal delivery services, which take the recipe-selection, shopping and prep work out of cooking, making it go faster.Īnd so, with this, I am announcing that I’m leaving my job here at Smitten Kitchen LLC to go work for a meal delivery start-up. Contentment with quick simple meals ( scrambled egg toasts, frozen tortellini, sandwiches) and/or a deep arsenal of great recipes that come together quickly.Mastering the pressure-cooker, so long cooking times can be reduced to smidgens.Mastering the slow-cooker, so your dinner is ready when you get home.(Requires a desire to spend any part of the weekend prepping meals, which I, regrettably, do not.) Prepping and planning meals over the weekend so everything is mostly ready to go when you get home from work.Children, should you have them, happy to eat dinner at 8/9 p.m.In the game of weeknight cooking - which I feel, at best, is rigged and not in our favor especially if you (or you and your partner) are out working all day - our allies are as follows:
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