The One Item That Will Change Your Weeknight Cooking
'Once upon a time, way back in the annals of home cooking, there was an era before sheet-pan suppers.
In that dark age, even well-equipped kitchens did not have so much as a single professional sheet pan, let alone the two or three deemed indispensable today.
Sure, there were deep-sided roasting pans, cookie sheets, and narrow, thin-gauge jellyroll pans — all perfect for their designated purposes.
But none has the same functionality and convenience as the humble, heavy-duty, 13-by-18-inch rimmed sheet pan. Not only can you use it to cook an entire meal for four in your oven all at once, it can also help you heat up a dozen bagels simultaneously. It has enough room to cradle your bo ssam or Thanksgiving turkey, and, in a pinch, it can double as a cookie sheet. . .
And this is why I’ve made room for yet one more tool in my already overstuffed kitchen cabinets. For home cooks everywhere, it’s time to get acquainted with the adorable and versatile quarter-sheet pan.>>>
https://www.nytimes.com/2018/02/23/dining/sheet-pan-recipes.html?
Recipes: Roasted Paprika Chicken With Potatoes and Turnips | Sausage Parmesan With Garlicky Broccoli | Cumin-Roasted Pork Chops and Brussels Sprouts
https://cooking.nytimes.com/recipes/1019194-roasted-paprika-chicken-with-potatoes-and-turnips
https://cooking.nytimes.com/recipes/1019195-sausage-parmesan-with-garlicky-broccoli
https://cooking.nytimes.com/recipes/1019196-cumin-roasted-pork-chops-and-brussels-sprouts
= new reply since forum marked as read
