Professional Documents
Culture Documents
Equipment Essentials
Blender or food processor
These appliances are great for whipping up quick sauces that
bring sheet pan meals to life. You don’t need to shell out big bucks
for a fancy blender or food processor that will get the job done.
Cutting board
I prefer wood, because it feels better under my knife. Make sure
you clean and sanitize it well and let it air-dry in between cooking
sessions.
Foil, parchment paper, or silicone liners
There’s a debate as to which is superior, but I use a combo of all
three—or no liners at all. Liners can affect caramelization, but they
can be a lifesaver with “stickier” foods and make cleanup a simpler
process.
Meat thermometer
This is essential for cooking meats and seafood safely. Make sure
you check your thermometer before using your senses to see if
your food is done.
Oven-safe cooling rack
When baking breaded pieces of meat, placing them on an oven-
safe cooling rack on top of the sheet pan helps the heat reach all
the way around and prevent soggy bottoms. A cooling rack that is
about half the size of your sheet pan allows you to cook two things
side-by-side: something on the rack and something directly on the
pan.
Oven thermometer
It’s important to make sure your oven is heated correctly and
calibrated. This is the first step to take in making sure your recipes
turn out as they’re intended.
Sharp knife
A sharp knife is much less likely to cut you than a dull one. I have
a small collection of knives in all sizes: a large chef’s knife, a
butcher’s knife for breaking down boned meats, a small paring
knife, and a long, thin knife that I use for trimming fats off meat. If
you’re not so sure about sharpening them yourself, contact your
local hardware or kitchen goods store for a professional
recommendation.
Wooden spoons
My go-to. I have a small collection of different sizes, and I use
them in a variety of ways depending on need.
Pantry Staples
Cooking oil with a high smoke point
Think vegetable oil or grapeseed oil. I only use this when I need to
grease a pan, and I use it sparingly.
Hot sauce
I love adding a little heat to my dishes after they’re cooked.
Kosher salt
This is the only salt I’ll use, with its clean flavor and lack of
additives. All my recipes use Diamond Crystal salt, which is light
and flaky, so if you use another brand such as Morton (which is
denser), you may need to reduce the measured amounts of salt in
the recipes by about a third.
Rice, white or brown
Cook it from scratch or in the microwave; it’s always a staple in my
kitchen.
Nice-to-Haves
Crusty bread
The best accompaniment to most dishes. And we wouldn’t think of
serving our bread without Irish butter.
Maldon salt for finishing
I love the big, crunchy flakes that can really bring a dish together.
Microplane
This is helpful for both grating garlic and getting the freshest zest
from citrus.
Quality olive oil for finishing
A flourish of good-quality extra-virgin olive oil right before serving
can elevate the flavors of a dish, especially vegetables.
Vegetable chopper
Don’t underestimate these small, tabletop, hand-run blenders that
chop onions and carrots in a flash. Mine gets a ton of use and
makes prep easier.
TROUBLESHOOTING
While sheet pan meals are generally pretty foolproof, I still hear some
recurring issues. Here’s what you can do if they happen to you:
Undercooked food: This is a common complaint, and it means the oven
timing is off. All the recipes in this book were tested in a gas oven, which
means there is a heating element on the bottom and a broiler on top. If
your oven is slightly different, or heated by electricity as opposed to gas,
your meals may require a little more time in the oven before they’re ready.
Remember to use your senses and check on your food as it cooks and be
sure you’re using a timer. It’s often possible that your dish only needs 10
minutes in the oven to finish. Undercooked food can also come from
ingredients cut into pieces that are too large for the dish. Be sure to follow
the recommended sizes in every recipe, and always check the center of
your ingredients—vegetables and proteins—before completing cooking.
Overcooked food: You should check your oven temperature. I have a
small oven thermometer that I use, and make sure it’s calibrated, too.
When it comes to setting a timer, start with the lowest number of minutes
recommended in the recipe, then work up to the highest. All recipes in this
book include visual clues to let you know when the dish is ready.
Food cooked unevenly: Sometimes a pan may warp in the oven while
cooking. This usually means you need to replace your sheet pan with
something made of stronger stuff. It can also mean your oven is tilted and
not distributing heat evenly. (If the temperature of your oven is off, you can
often adjust recipe timing to offset. Otherwise, you may need to have it
professionally repaired.)
Food stuck to the bottom of the pan: If you’re running into this often and
it’s driving you nuts, it’s probably your pan. Lightly greasing your pan with
a high-heat oil, such as vegetable or canola, can help. Same goes with
using aluminum foil, parchment paper, or silicone baking mats.
Nothing is caramelizing: It’s probably one of two things: lining or
overcrowding. Lining your pan with parchment paper, foil, or silicone mats
can reduce browning, as can overcrowding the pan.
Spiced Butternut Squash with Pistachios and Whipped Lemon
Goat Cheese
CHAPTER 2
VEGETARIAN MEALS
Warm Cabbage and Root Vegetables
Sriracha-Honey Tempeh with Warm Corn and Pepper Salad
Spiced Butternut Squash with Pistachios and Whipped Lemon Goat
Cheese
Sheet Pan Soup
Sheet Pan Egg Pie
Oven-Baked Lentil Burgers with Root Veggie Fries
Polenta “Fries” with Roasted Broccolini
Eggplant Parm
Moo Shu Mushrooms
Chilaquiles Verde
Chickpea Shakshuka
Cabbage Steaks with Citrus Ricotta
Spaghetti Pie
Cuban-Style Black Beans, Plantains, and Sweet Potatoes
Crispy Tofu with Tamarind Butter Sauce
WARM CABBAGE AND ROOT
VEGETABLES
Serves 4 | Prep time: 10 minutes | Cook time: 15 minutes
All the root vegetables in this recipe need to be sliced thin so they
cook at the same rate. If a sharp knife isn’t getting them thin enough,
I recommend using a mandoline (or the wide-blade side of a box
grater). Cut larger beets in half first, so the slices are closer to bite-
size.
1. Preheat the oven to 450°F. Line a sheet pan with aluminum foil
or parchment paper.
2. Arrange the squash slices on the pan in an even layer.
3. In a small bowl, mix together the coriander, oregano, paprika,
red pepper flakes, salt, and olive oil until blended. Spread on top
of the squash, using the back of a spoon or your fingers to
spread evenly.
4. Roast 20 to 25 minutes, until the squash is soft and cooked
through.
5. Meanwhile, in a blender or bowl, combine the goat cheese and
lemon juice and blend or whip to combine.
6. Remove the squash from the oven and transfer to a plate. To
serve, top with a dollop of goat cheese mixture and sprinkle with
the pistachios.
VARIATION TIP: You can substitute any crushed nut for the pistachios, although I’m partial
to their sweet flavor here.
SHEET PAN SOUP
Serves 4 | Prep time: 15 minutes | Cook time: 18 minutes
Also known as “throw whatever is in the fridge on a pan” soup, this
simple dish is a shining star for using up leftovers. The vegetables
are roasted until caramelized and then turned into a soup with a ton
of delicious flavor. A touch of vinegar contrasts with the natural
sugars that come out during roasting. The extra step of blending the
roasted vegetables may sound like a lot, but try it: A quick blitz in a
food processor or blender produces a creamy texture. This recipe
makes a good deal of soup, so consider freezing half for another
time.
VEGAN
1 yellow onion, halved
2 large carrots
1 head garlic peeled and broken into cloves
2 large tomatoes, cored
1 head cauliflower, cored
4 yellow or red potatoes, halved
¼ cup olive oil
1 tablespoon distilled white vinegar
6 cups vegetable broth
Kosher salt
Freshly ground black pepper
30 MINUTE, VEGAN
2 cups cooked lentils
5 or 6 white mushrooms, minced
¼ cup bread crumbs
2 teaspoons onion powder
2 teaspoons garlic powder
Kosher salt
Freshly ground black pepper
2 or 3 large beets, cut into matchsticks ½ inch thick
2 tablespoons olive oil
Hamburger buns, for serving (optional)
Toppings and condiments, for serving
QUICK PREP
Kosher salt
1 large eggplant, cut crosswise into ½-inch-thick rounds
1 (28-ounce) can crushed tomatoes
1 (8-ounce) can tomato sauce
2 tablespoons tomato paste
1 tablespoon dried oregano
½ cup all-purpose flour
2 large eggs, whisked
½ cup panko bread crumbs
2 cups shredded mozzarella cheese
1. Salt the eggplant rounds on both sides and set aside. The salt
will pull moisture from the eggplant. After 10 to 15 minutes, use
a paper towel to brush off any excess salt and pat dry.
2. Preheat the oven to 450°F. Place cooling rack(s) on a sheet
pan.
3. In a large bowl, stir together the crushed tomatoes, tomato
sauce, tomato paste, and oregano until well combined. Season
to taste with salt.
4. Set up three shallow bowls for dredging: Place the flour in one,
the eggs in the second, and the panko in the third. Dredge the
dried eggplant rounds in the flour first, then the egg, then the
panko. Transfer the rounds to the cooling rack(s).
5. Bake for 15 to 18 minutes, until the bread crumbs have crisped
and started to brown.
6. Remove the pan from the oven but leave the oven on. Move the
eggplant to a plate and remove the cooling rack from the sheet
pan.
7. Place 4 slices of eggplant back on the pan and scatter the tops
with mozzarella and 3 tablespoons of sauce mixture. Top with
another slice of eggplant, then cheese, then sauce, and repeat
until all the slices have been used. Top the last eggplant with a
layer of cheese, then sauce, then cheese.
8. Return to the oven and bake 8 to 10 minutes, until the cheese
has melted. Serve.
VARIATION TIP: To make this recipe even more quickly, use your favorite brand of jarred
marinara sauce.
MOO SHU MUSHROOMS
Serves 4 | Prep time: 15 minutes | Cook time: 15 minutes
These mushrooms are inspired by one of my favorite Chinese
recipes: moo shu pork. The Americanized version includes
pancakes, which I love to smother with hoisin sauce. There’s a
recipe for pancakes below, but if you don’t have time, serve these
mushrooms over white rice or in warm flour tortillas.
30 MINUTE
8 ounces shiitake mushrooms, stemmed and caps sliced into strips
2 large portobello mushrooms, stemmed and sliced into strips
3 tablespoons cornstarch
¼ head green cabbage, sliced into strips
2 tablespoons grated fresh ginger
1 cucumber, seeded and sliced lengthwise into thin strips 3 to 4 inches long
1 small bunch scallions, trimmed and diced
¼ cup rice vinegar
½ cup soy sauce
2 large eggs, whisked
Hoisin sauce, for serving
30 MINUTE
¼ cup olive oil
1 red or yellow bell pepper, seeded and diced
1 large yellow onion, diced
1 (15.5-ounce) can chickpeas, drained and rinsed
6 garlic cloves, minced
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons ground nutmeg
2 teaspoons smoked paprika
¼ teaspoon cayenne pepper
1 (28-ounce) can whole peeled plum tomatoes
4 tablespoons tomato paste
1 (8-ounce) can tomato sauce
6 large eggs
Crusty bread, for sopping (optional; I like a sourdough boule)
30 MINUTE, VEGAN
2 large sweet potatoes, roughly diced
2 large sweet plantains, peeled and sliced into coins ½ inch thick
¼ cup olive oil
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons dried parsley
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
Juice of 2 limes (optional)
2 tablespoons chopped fresh cilantro or parsley leaves (optional)
QUICK PREP
Cooking oil spray
1 pound extra-firm tofu, pressed for at least 10 minutes
2 tablespoons tamarind paste
2 tablespoons butter, melted
1 teaspoon Thai chili-garlic paste
2 teaspoons honey
1 tablespoon grated fresh ginger
30 MINUTE
16 ounces canned tuna packed in water, drained
2 celery stalks, diced
½ cup corn kernels, fresh or frozen
2 tablespoons mayonnaise
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon mustard powder
¼ teaspoon kosher salt, plus more for seasoning
¼ teaspoon freshly ground black pepper
2 large eggs
1 cup panko bread crumbs
2 red bell peppers, seeded and cut into strips
3 or 4 scallions, trimmed and roughly chopped
2 tablespoons olive oil
1. Preheat the oven to 450°F. Line a sheet pan with aluminum foil
or parchment paper.
2. In a large bowl, combine the tuna, celery, corn, mayonnaise,
garlic powder, onion powder, mustard powder, ¼ teaspoon of
salt, and the pepper. Stir to combine.
3. Set up two shallow bowls. Whisk the eggs in one bowl. Place
the panko in the second.
4. Form the tuna mixture into 4 patties. Dip the patties first in the
eggs and then in the panko to coat. Arrange the patties on one
end of a sheet pan, leaving a little room between them.
5. In a large bowl, toss together the bell peppers, scallions, olive
oil, and salt to taste. Pile on the other end of the sheet pan.
6. Bake for 12 to 15 minutes, until the bread crumbs are crispy and
the peppers and scallions are soft and wilted.
7. Serve side by side.
FLAVOR BOOST: For an extra kick, add a teaspoon of zesty spice or spice mixture such as
Old Bay, smoked paprika, or Cajun seasoning.
CAJUN CATFISH AND SWEET POTATO
FRIES
Serves 4 | Prep time: 10 minutes | Cook time: 12 minutes
Spice up your weeknight dinner routine with this quick and easy
Cajun catfish. Plus, it’s fun and filling, and the sweet potato fries are
a nice balance against the heat of the spice rub.
1. Preheat the oven to 450°F. Line a sheet pan with aluminum foil
or parchment paper.
2. In a large bowl, combine the garlic powder, oregano, thyme,
paprika, onion powder, ¼ teaspoon of salt, and the pepper. Mix
thoroughly to combine.
3. Toss the catfish fillets in the spice rub until coated on all sides,
then place them on one end of a sheet pan, evenly spaced.
4. In the same large bowl, toss the sweet potatoes with olive oil
and a sprinkle of salt to taste. Add the sweet potatoes to the
other end of the sheet pan in an even layer.
5. Roast for 12 to 18 minutes, until the sweet potatoes are soft and
have begun to brown and the fish is cooked through and flaky.
6. Serve side by side.
DOUBLE IT UP: I like to double up the rub portion of the recipe and save the extra for later.
It’s great on steaks and chicken, and makes a good dry rub for grilling. The spice rub will
last up to 3 months if stored in a dry, dark place such as your kitchen cupboard.
COD WITH FENNEL AND POTATOES
Serves 4 | Prep time: 15 minutes | Cook time: 20 minutes
This recipe is inspired by the simple seafood stews we eat when we
visit Spain with my husband’s family. These stews taste better as
they simmer, and I re-created that depth of flavor by using a fun way
to cook brothy recipes on a sheet pan: foil packets. Read the
instructions carefully for folding the foil around the ingredients; if you
make sure to secure the foil well, it creates little individual servings of
sheet pan “stew.” This is a fun dish for a dinner party.
1 pound cod, skin and bones removed, divided evenly into 4 servings
2 fennel bulbs, thinly sliced
8 ounces shallots, sliced
4 garlic cloves, peeled
2 tomatoes, diced
1 pound yellow potatoes, thinly sliced
2 teaspoons smoked paprika
1 teaspoon saffron threads
2 cups fish stock
1 cup dry white wine
1. Preheat the oven to 425°F. Line a sheet pan with aluminum foil
or parchment paper. Lightly spray the foil or paper with cooking
oil or rub with a light coating of olive oil.
2. In a small bowl, mix the marmalade, brown sugar, and marjoram
until combined. Arrange the salmon fillets on one end of a sheet
pan and top each fillet with the marmalade mixture. Use a
spoon to spread it evenly over the fish.
3. On the other end of the pan, place the Brussels sprouts. Drizzle
with the oil, salt, and pepper, and use tongs to toss and
combine.
4. Bake for 12 to 15 minutes, until the fish is cooked through and
the sprouts have softened and are slightly browned.
5. Serve side by side.
INGREDIENT TIP: Because this fish cooks rather quickly, make sure your Brussels sprouts
aren’t sliced too large, or they will take longer to cook than the salmon. Slice larger Brussels
sprouts into quarters and halve the smaller sprouts.
GREMOLATA SALMON WITH
TOMATOES AND RED ONION
Serves 4 | Prep time: 15 minutes | Cook time: 12 minutes
The best part about this salmon dish is that it’s both pretty enough to
serve at a dinner party and easy enough to throw together on a
weekday. Gremolata is an herb-based Italian condiment similar to
pesto, but it’s typically prepared as a rough mix, as opposed to the
classic smoothness of pesto. I love the huge flavor you get from
roasting the cherry tomatoes, and how the heat of the oven mellows
out the red onion.
30 MINUTE
FOR THE GREMOLATA
½ cup chopped fresh parsley
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
3 garlic cloves, pressed through a garlic press (or minced)
3 tablespoons olive oil
3. Arrange the salmon fillets on one end of a sheet pan and divide
the gremolata among them, using a spoon to spread it around
and coat the tops of the fish.
4. In the same bowl used to make the gremolata, toss the onion
and tomatoes, stirring to lightly coat with leftover ingredients.
You may drizzle in a little more olive oil to really make sure the
last of the gremolata has coated the tomatoes and onions.
5. Spread the tomatoes and onions on the other end of the pan.
Roast for 12 to 15 minutes, until the onions and tomatoes are
soft and the salmon is cooked through.
6. Serve side by side.
DOUBLE IT UP: This recipe makes for good leftovers. If I make it on the weekend, the
leftover salmon goes wonderfully with poached eggs and hollandaise for brunch the next
day.
LEMON-DIJON TILAPIA WITH
SMASHED BABY POTATOES
Serves 4 | Prep time: 10 minutes | Cook time: 30 minutes
A mayo-based coating turns plain tilapia (or any mild, white fish) so
tender and moist you’ll think it was gently poached, not roasted on a
pan for a quick meal. The heat of the potatoes wilts the spinach just
enough, making this a well-rounded, deceptively easy meal.
QUICK PREP
Cooking oil spray
1 pound baby yellow potatoes, halved
¼ cup olive oil
2 teaspoons kosher salt
¼ cup fresh lemon juice
3 tablespoons mayonnaise
2 tablespoons whole-grain Dijon mustard
4 skinless tilapia fillets (about 4 ounces each)
2 handfuls fresh baby spinach
1. Preheat the oven to 450°F. Spray a sheet pan with cooking oil.
2. In a large bowl, toss the baby potatoes with the olive oil and
salt, taking care to coat them well. Pour the potatoes onto the
pan in an even layer.
3. Roast for 20 minutes, until they have started to soften.
4. Meanwhile, in a small bowl, combine the lemon juice,
mayonnaise, and mustard.
5. When the potatoes reach 20 minutes, remove the pan from the
oven and use a wooden spoon or the bottom of a glass to gently
“smash” each potato, leaving them partially intact. Push the
potatoes over to one end of the pan.
6. Line the tilapia on the other end of the pan and divide the
mayonnaise mixture among the fillets, using a spoon to spread
the mixture and coat the fish.
7. Bake for another 15 minutes, until the fish is cooked through
and the potatoes are soft and have crisped at the broken edges.
8. Transfer the potatoes to a large bowl and add the spinach, using
tongs to toss and wilt the spinach with the heat of the potatoes.
9. Serve side by side on a platter.
INGREDIENT TIP: For extra creamy potatoes, skip the first 20-minute roast and parboil
them in salted water for 12 to 15 minutes, until they are easily pierced with a fork. Then
drain the potatoes and toss with oil and salt before placing them on the pan. With this
method, the potatoes will take a little longer than the fish to cook, but the end result is a dish
that really wins!
BAKED CRAB CAKES WITH PEACH,
CORN, AND RED ONION SALSA
Serves 4 | Prep time: 15 minutes | Cook time: 10 minutes
Crabmeat pairs really well with the sweetness of corn and peach in
the salsa. You can serve the salsa fresh and cold, but I like the depth
of flavor that comes from roasting the peaches and corn on the pan
alongside the crab cakes as they cook. The heat of the oven
mellows the sharp bite of onion, too.
30 MINUTE
1 pound lump crabmeat, drained
1 large egg
¼ cup seasoned bread crumbs
½ cup mayonnaise
1 tablespoon smoked paprika
2 tablespoons chopped fresh parsley
1 small red bell pepper, seeded and minced
1 teaspoon Old Bay seasoning
Dash Worcestershire sauce
2 tablespoons fresh lemon juice, divided
2 peaches, diced
1 cup corn kernels, fresh or frozen
1 small red onion, chopped
1 tablespoon minced fresh basil leaves
2 tablespoons olive oil
30 MINUTE
⅓ cup honey
4 tablespoons olive oil, divided
1 tablespoon apple cider vinegar
2 teaspoons garlic powder
2 pounds shrimp, peeled and deveined
1 pound thin spring asparagus stalks, trimmed
½ teaspoon kosher salt
2. Set up three shallow bowls: Put the flour in one, the eggs in the
second, and the panko and oregano in the third.
3. Slice the fish into strips and dredge each in the flour, then the
egg, then the bread crumbs and place on the cooling rack.
4. Bake for 15 to 18 minutes, until the bread crumbs have browned
and the fish is cooked through.
TO MAKE THE APPLE AND FENNEL SLAW
5. While the fish is cooking, use a box grater to grate the apple
and fennel bulb into a large bowl. Stir in the mustard, maple
syrup, and vinegar until combined.
6. Serve side by side on a platter.
INGREDIENT TIP: This recipe makes a vinegary slaw, but if you like yours a little creamy,
just stir in a few tablespoons of mayonnaise. If you have leftovers, the slaw should keep in
the refrigerator for 4 or 5 days.
BACON, SHRIMP, EGGPLANT, AND
PINEAPPLE SKEWERS WITH LIME-
COCONUT GLAZE
Serves 4 | Prep time: 20 minutes | Cook time: 12 minutes
Skewers are super fun, and you don’t have to make them outside on
the barbecue: A sheet pan topped with an oven-safe cooking rack
mimics a grill. The coconut glaze in this recipe is sweet without being
cloying. If you don’t have eggplant, red bell peppers work as a great
substitute.
FOR THE SKEWERS
Cooking oil spray
1 pound bacon, cut into 2- to 3-inch lengths
1 small eggplant, cut into chunks
1 pound shrimp, peeled
1 (14-ounce) can juice-packed pineapple chunks, drained
1. Preheat the oven to 400°F. Spray a sheet pan with cooking oil.
2. In a large bowl, toss the turnips with the olive oil, salt, and
pepper. Transfer to one end of a sheet pan. On the other end,
arrange the cod fillets.
3. In another large bowl, mix together the artichokes, olives,
capers, vinegar, and sugar. When the sugar has started to
dissolve, pour over the fish.
4. Bake for 15 to 18 minutes, until the turnips are soft and starting
to brown and the fish is cooked through.
5. Serve the cod topped with the artichoke mixture, with the turnips
on the side.
VARIATION TIP: I like this dish with roasted turnips, which have a mild and nutty flavor, but
if you want to go knife-free, use baby carrots instead. The sweetness of the carrots is a
great foil to the briny flavor of the topping.
SESAME-SOY SHRIMP AND SNAP
PEAS
Serves 4 | Prep time: 10 minutes | Cook time: 12 minutes
With just a handful of ingredients that come together quickly, this
shrimp dish couldn’t be easier to make, and it reheats nicely for next-
day leftovers. For a larger meal, serve it with a side of white rice and
a salad. It makes a surprisingly good filling for tacos, too!
30 MINUTE
FOR THE SAUCE
6 tablespoons fresh lime juice
2 tablespoons peanut or vegetable oil
1 tablespoon fish sauce
¼ cup packed light brown sugar
2 tablespoons lemongrass paste
1 teaspoon Thai chili paste (optional)
4 garlic cloves, minced
6 fresh basil leaves, roughly chopped
FOR SERVING
8 to 12 Boston lettuce leaves
2. In a medium bowl, combine the lime juice, oil, fish sauce, brown
sugar, lemongrass paste, chili paste (if using), garlic, and basil,
stirring well until the sugar is dissolved.
TO COOK THE CHICKEN
1. Preheat the oven to 350°F. Line a sheet pan with aluminum foil
or parchment paper.
2. Spread the couscous over the bottom of the sheet pan and pour
chicken broth over it. Toss lightly to coat.
3. In a large bowl, combine the sweet potatoes, red onion, turkey,
olive oil, vinegar, and honey and toss to combine.
4. Spread the turkey mixture on top of the couscous.
5. Cover the pan tightly with foil and bake for 20 to 25 minutes,
until the couscous is tender and the turkey reads 165°F on a
meat thermometer.
6. Remove and stir, then serve.
VARIATION TIP: For a slightly different flavor, try swapping out one of the sweet potatoes
for two peeled, sliced apples.
CHICKEN AND LEMONY POTATOES
Serves 4 | Prep time: 10 minutes | Cook time: 35 minutes
For this recipe, I like to use the back of a spoon or the bottom of a
glass to smash the potatoes halfway through cooking. It makes the
ends crispy and crunchy—and a great combination of textures with
the creamy baked insides.
2. In a small bowl, combine the olive oil, oregano, salt, pepper, and
paprika and stir to combine.
3. Rub the spice mixture all over the chicken pieces, and place
them on one end of a sheet pan.
TO PREPARE THE POTATOES
4. In a large bowl, toss together the potatoes, lemon juice, olive oil,
and salt. Turn the potatoes out onto the other end of the pan.
5. Roast for 35 minutes, until the potatoes have browned and the
chicken is cooked through and reads 165°F on a meat
thermometer. Halfway through cooking, press the potatoes to
gently smash, taking care to keep them intact.
6. Serve side by side.
VARIATION TIP: If you love crispy skin, try this recipe using the spatchcocking technique
on a whole roasting chicken. It offers more surface area for the hot air of the oven, so lots of
skin gets crackly and crisp. First, rinse and pat dry the chicken. Using poultry shears, cut
along each side of the backbone and remove it. Turn the chicken breast-side up and press
on the breastbone to flatten. (Your butcher can also do this for you.) Follow the rest of the
recipe but roast longer: A 4-pound chicken will take close to 1 hour to get up to temperature.
CHICKEN PICCATA
Serves 4 | Prep time: 10 minutes | Cook time: 18 minutes
The easy sheet pan version of this classic Italian dish includes fresh
spinach, which wilts as it cooks, and cheesy orzo, which adds bite.
The flour coating on the chicken adds a richness to the entire pan as
it cooks. If you can’t get your hands on fresh spinach, use thawed
frozen spinach instead.
1. Preheat the oven to 450°F. Line a sheet pan with aluminum foil.
2. In a medium bowl, mix together the cilantro, garlic, olive oil, and
lime juice.
3. Arrange the chicken and tomatillos on a sheet pan and pour the
lime juice mixture over the top. Cover with an even layer of
cheese.
4. Bake for 18 to 20 minutes, until the chicken is cooked through
and the tomatillos are soft and falling apart.
5. Serve side by side.
VARIATION TIP: You can also make salsa verde in a blender, either for use in this recipe or
simply enjoyed with tortilla chips. Just roast the tomatillos first, then blend with the cilantro,
garlic, olive oil, and lime juice.
PLUM AND ROSEMARY CHICKEN
Serves 4 | Prep time: 10 minutes | Cook time: 35 minutes
The fresh plums are the real stars of this simple, comforting chicken
dish. If you want more sweetness, add 1 or 2 extra cups of other
stone fruits such as apricots, pluots, or cherries.
1. Preheat the oven to 375°F. Line a sheet pan with aluminum foil
or parchment paper.
2. Season the chicken with salt and pepper and place in the center
of the pan.
3. In a large bowl, toss together the plums, onion, olive oil, broth,
and rosemary. Spread evenly on top of the chicken.
4. Bake for 35 minutes, until chicken is cooked through and reads
165°F on a meat thermometer.
5. Serve the chicken with sauce spooned over the top.
VARIATION TIP: This dish is lovely when cooked at the time and temperature listed in the
recipe, but if you have more time, you can get a richer, full-bodied sauce by slow-roasting at
300°F for 2 hours, until the plums have broken down and the chicken is easily shredded.
PESTO CHICKEN AND PARSNIP
FRIES
Serves 4 | Prep time: 10 minutes | Cook time: 18 minutes
My kids love this recipe. The prosciutto bakes into a crackly, salty
wrap. Sometimes I’ll sneak a slice of mozzarella on top of the
chicken, too, for extra flavor.
1. Preheat the oven to 400°F. Line a sheet pan with aluminum foil
or parchment paper.
2. On a large plate, spread out 1 large or 2 small slices of
prosciutto and place a piece of chicken in the center. Top each
piece of chicken with 1 tablespoon of pesto and spread it out,
then line 4 to 5 tomato halves across the top, cut-side down.
Wrap the prosciutto around the chicken and place on one end of
the sheet pan. Repeat with the remaining chicken, prosciutto,
and pesto.
3. In a medium bowl, toss the parsnips with the olive oil and salt to
taste. Arrange them on the other end of the sheet pan.
4. Bake for 18 to 20 minutes, until the chicken is cooked through
and reads 165°F on a meat thermometer.
5. Serve side by side.
VARIATION TIP: Don’t have prosciutto? The same amount of thinly sliced bacon will work
just as well.
MOROCCAN-INSPIRED CHICKEN
THIGHS
Serves 4 | Prep time: 10 minutes | Cook time: 18 minutes
Inspired by the fragrant and tender tagine-roasted chicken of the
Middle East, this dish comes together quickly and makes fabulous
leftovers the next day. I love serving this with a big salad tossed with
an oily dressing to cut through the sweetness of the sauce.
3. Place the chicken between two sheets of plastic wrap and use a
mallet to pound it to 1-inch thickness.
4. Set up three shallow bowls. Place the flour in one, the eggs in
the second, and the panko and parmesan in the third. Dredge
the chicken, one piece at a time, in the flour, then the egg, then
the panko mixture. Place the chicken on one end of a sheet
pan.
5. Bake for 10 minutes, until the bread crumbs have started to
crisp.
TO COOK THE BROCCOLI
6. Remove the pan from the oven and spoon the sauce over the
top of the chicken. Top each piece with mozzarella. Place the
broccoli on the other end of the pan and drizzle with the olive oil
and sprinkle with the salt. Use tongs and lightly toss to coat.
7. Return to the oven and bake another 10 minutes, until the
broccoli has softened and is starting to brown, and the cheese
has melted.
8. Serve side by side.
INGREDIENT TIP: For almost all breaded meats, I recommend using panko bread crumbs,
because they crisp up so nicely in the oven. If you can’t find any (they are often sold in the
international aisle), regular bread crumbs are fine.
CHICKEN PAPRIKASH
Serves 4 | Prep time: 10 minutes | Cook time: 20 minutes
This simple, warming chicken dish is inspired by Hungarian
paprikash. A paprikash is usually cooked for a long time in
simmering liquid, but this version comes together more quickly
because it’s spread thin on a sheet pan. I highly recommend having
crusty, buttered bread on hand to sop up every last bit. For a heartier
meal, paprikash is great with a side of egg noodles, fava beans, or
mashed potatoes.
30 MINUTE
2 tablespoons olive oil
¼ cup paprika
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons tomato paste
2 pounds boneless, skinless chicken thighs
1 large yellow onion, diced
3 garlic cloves, minced
2 red bell peppers, seeded and diced
1 (14.5-ounce) can diced tomatoes
1 bay leaf
Crusty bread, such as sourdough boule (optional)
30 MINUTE
FOR THE MEATBALLS
2 pounds ground turkey
10 garlic cloves, minced
¼ cup chopped fresh cilantro
1 teaspoon kosher salt
2 large eggs
½ cup fine dried bread crumbs
5. In the same large bowl, with the sauce remnants, combine the
long beans, olive oil, and salt and toss until coated. Scatter the
beans over the meatballs.
6. Bake for 15 to 18 minutes, until the meatballs are cooked all the
way through and read 165°F on a meat thermometer.
7. Serve the meatballs and beans with the sauce spooned over the
top.
VARIATION TIP: If you’re unable to find long beans, regular green beans (fresh or frozen)
will work just as well. Ground chicken is also a great substitute for ground turkey.
CHICKEN SAUSAGE WITH POTATOES
AND APPLES
Serves 4 | Prep time: 5 minutes | Cook time: 12 minutes
Chicken sausage is a great alternative to beef or pork, and a lot of
sausage makers get really creative with their seasonings, too. You
can find sausages packed with minced bell pepper, for example, or
in sweet or spicy variations. Chicken sausage roasts up fabulously
on a sheet pan, and with this meal, you’re tossing apples and
potatoes together for a hearty base. I love green or Gala apples, but
any variety will work. I do recommend using yellow-fleshed potatoes,
because their creamy centers go really well with the other textures in
this dish.
NO KNIFE NECESSARY
FOR THE TURKEY
2 pounds turkey cutlets
½ cup all-purpose flour
2 large eggs, whisked
2 cups panko bread crumbs
½ cup grated parmesan cheese
2. Place the turkey between two sheets of plastic wrap and pound
thin.
3. Set up three shallow bowls. Place the flour in one, the eggs in
the second, and the panko and parmesan in the third. Dredge
the turkey cutlets in the flour, then the eggs, and then the panko
and arrange on a sheet pan.
4. Bake for 15 to 18 minutes, until the turkey is cooked through.
TO MAKE THE SAUCE
1. Preheat the oven to 400°F. Line one end of a sheet pan with
aluminum foil, scrunching up the free end of the foil to make a
fourth wall to act as a barrier dividing the pan in half.
TO PREPARE THE POTATOES
2. In a large bowl, toss the sliced potatoes with the olive oil, salt,
garlic, and two-thirds of the grated cheese.
3. Pour the potatoes in the foil “bowl” end of the sheet pan, then
top with the milk and heavy cream. Sprinkle the remaining
cheese over the top.
4. Bake for 15 minutes.
TO PREPARE THE STEAK
5. While the potatoes are cooking, season the steak with the salt
and pepper, rubbing it into all sides of the meat.
6. Remove the pan from the oven and add the steak to the empty
end.
7. Bake another 8 to 10 minutes, until the steak is cooked to your
desired doneness, the potatoes are cooked through and falling
apart, and the cheese has begun to brown.
8. Slice the steak and serve side by side with the potatoes.
FLAVOR BOOST: Jazz up the steak with a zesty dry rub. Combine 1 teaspoon each of
smoked paprika, cumin, oregano, and garlic powder, then rub onto the steak before putting
it in the oven.
SKIRT STEAK WITH SUN-DRIED
TOMATOES, MOZZARELLA, AND
FRESH BASIL
Serves 4 | Prep time: 10 minutes | Cook time: 15 minutes
Fresh, Italian-inspired flavors bring this easy skirt steak dish to life. I
love little bocconcini, with their pop of salty cheesiness, and the big,
robust flavor of sun-dried tomatoes really makes the dish. While this
dish is filling on its own, it’s also great paired with a side salad—toss
with an Italian vinaigrette to stick with the Italian theme.
30 MINUTE
1 tablespoon cornstarch
¼ cup soy sauce
1 tablespoon rice vinegar
1 tablespoon vegetable oil
12 ounces sirloin steak, trimmed and sliced against the grain into strips
1 large onion, cut into thin strips
1 bell pepper, seeded and sliced into thin strips
½ teaspoon freshly ground black pepper
Red pepper flakes (optional)
30 MINUTE
FOR THE BEEF
12 ounces beef tenderloin, thinly sliced
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon unseasoned Shaoxing wine (Chinese rice wine)
30 MINUTE
3 tablespoons vegetable oil
12 ounces strip steak, thinly sliced
1 small red onion, thinly sliced
3 garlic cloves, minced
1 tablespoon minced fresh ginger
⅓ cup reduced-sodium soy sauce
3 tablespoons light brown sugar
2 tablespoons unseasoned rice vinegar (see Tip)
2 tablespoons sesame oil
¼ cup unsweetened applesauce
⅛ teaspoon freshly ground black pepper
1 tablespoon white sesame seeds
4 large eggs
1. Preheat the oven to 450°F and drizzle the cooking oil on the
pan, rolling it around to coat evenly. Place the pan in the oven
for 5 minutes.
2. In a large bowl, toss the beef with the onions, garlic, ginger, soy
sauce, brown sugar, rice vinegar, sesame oil, applesauce,
pepper, and sesame seeds until coated.
3. Carefully remove the pan from the oven and arrange the beef
mixture on the pan in an even layer. Use a spoon or tongs to
create 4 wells, then carefully crack an egg into each well.
4. Return the pan to the oven and bake 5 to 8 minutes, until the
onions have softened, the beef is cooked to your desired
doneness, and the egg whites are set.
5. Serve with the egg visible on top.
INGREDIENT TIP: If you only have seasoned rice vinegar (which has sugar in it), cut the
brown sugar to 2 tablespoons—or the dish will be too sweet.
FLAVOR BOOST: While this dish is great as is, consider serving it with rice and kimchi. To
get close to an authentic bulgogi-style texture as well as flavor, once the rice is cooked,
toast it lightly with a bit of oil in a hot pan. Just let it start to get a bit brown, then remove it
from the heat so it doesn’t get too browned.
SHEET PAN CHEESESTEAK
SANDWICHES
Serves 4 | Prep time: 15 minutes | Cook time: 10 minutes
Philly cheesesteaks are usually made on a big, open griddle, but—
surprise—that’s not the only way to make this delicious sandwich. If
you’ve just got to satisfy a cheesesteak craving, a sheet pan version
works perfectly. I like using boneless short ribs for this recipe
because they hold their own when tossed with peppers and onions,
but most cuts of beef, sliced thin, will work just as well.
30 MINUTE
1 sweet yellow onion, thinly sliced
1 red or green bell pepper, seeded and cut into thin strips
2 teaspoons olive oil
1 teaspoon red wine vinegar
Kosher salt
Freshly ground black pepper
1 pound boneless beef ribs, shaved super thin (see Tip), no more than ⅛ inch
thick
8 slices white American cheese or sliced provolone
4 hoagie rolls, split (buttered and toasted, if desired)
1. Preheat the oven to 375°F. Line a sheet pan with aluminum foil
or parchment paper.
2. In a large bowl, combine the chopped kale, onion, mustard,
olive oil, oregano, salt, and paprika. Toss to coat, massaging the
kale lightly to break down some of its tough fibers.
3. Add the potatoes to the bowl and gently toss to coat.
4. Pour the contents of the bowl onto a sheet pan and top with the
sausage.
5. Bake for 12 to 15 minutes, until the sausage is cooked through
and the potatoes have softened.
6. Slice the sausages into ½-inch-thick coins, toss with the rest of
the ingredients, and serve on a plate.
VARIATION TIP: Turn up the heat by swapping out the sweet Italian sausages for spicy
sausages.
PORK STRIPS AND BOK CHOY WITH
PEANUT SAUCE
Serves 4 | Prep time: 15 minutes | Cook time: 10 minutes
This Thai-inspired dish comes together quickly and is one of my
favorite types of recipes: one that can be repurposed in myriad ways
as leftovers. These are the meals that do double duty in a busy
kitchen! The peanutty flavor is a hit with kids, too.
30 MINUTE
¼ cup creamy peanut butter
½ cup full-fat coconut milk
2 tablespoons reduced-sodium soy sauce
2 tablespoons fresh lime juice
2 tablespoons warm water
1 tablespoon light brown sugar
1 or 2 teaspoons Thai chili-garlic sauce
4 garlic cloves, minced
1 tablespoon minced fresh ginger
2 pounds boneless pork chops, sliced into thin strips
4 heads bok choy, trimmed and roughly chopped
30 MINUTE
FOR THE CABBAGE
¼ cup rice vinegar
2 tablespoons soy sauce
1 teaspoon sugar
1 head napa cabbage, shredded
2. In a large bowl, mix together the vinegar, soy sauce, and sugar.
Add the cabbage and toss to coat. Pour the contents of the bowl
onto a sheet pan in an even layer.
TO MAKE THE MEATBALLS
30 MINUTE
2 pounds lamb tenderloin, cut into strips
12 ounces golden potatoes, diced
3 garlic cloves, minced
2 tablespoons minced fresh ginger
3 tablespoons Thai red curry paste
2 teaspoons dark brown sugar
2 teaspoons paprika
1 (14-ounce) can full-fat coconut milk
1 cup chicken broth
5. Rub the chimichurri all over the pork and place it on one end of
a sheet pan. Place the potatoes on the other end of the pan and
toss with the olive oil and salt.
6. Bake for 30 to 35 minutes, until the pork is cooked through and
reads 145°F on a meat thermometer.
7. Serve side by side.
DOUBLE IT UP: We sometimes make twice the amount of chimichurri. It’s a great marinade
for grilled meats and vegetables. Store it in a container with a tight-fitting lid for up to 1 week
in the refrigerator or 3 months in the freezer.
CRISPY PORK CUTLETS WITH
ROASTED MUSTARD CAULIFLOWER
Serves 4 | Prep time: 15 minutes | Cook time: 15 minutes
The nutty flavor of caramelized cauliflower pairs well with the sharp
flavor of mustard and crispy pork. If you can’t find panko bread
crumbs, regular bread crumbs are fine—but I really recommend the
former. They add crunch. For a no-knife dish, use a 12-ounce bag of
precut fresh cauliflower florets.
30 MINUTE
FOR THE PORK
½ cup all-purpose flour
2 large eggs, whisked
2 tablespoons whole-grain mustard
1 cup panko bread crumbs
2 pounds boneless pork cutlets, thinly sliced
2. Set up three shallow bowls. Put the flour in one. In the second
bowl, whisk the eggs and mustard together. Put the panko in the
third. Dredge the pork cutlets in the flour, then the egg mixture,
then the panko. Lay the cutlets on the cooling rack.
TO PREPARE THE CAULIFLOWER
3. In a small bowl, mix together the olive oil, vinegar, and mustard.
Add the cauliflower and use tongs to gently toss and coat. Pour
the cauliflower onto the other end of the sheet pan.
4. Bake for 15 to 18 minutes, until the cauliflower is tender and the
pork is crispy and cooked through.
5. Serve side by side.
PREPARATION TIP: This recipe calls for a small cooling rack that covers only half the
sheet pan. If you only have a large cooling rack that covers the whole pan, both the pork
and the cauliflower can go on it. And if you don’t have a cooling rack at all, that’s okay: The
pork just won’t be as crispy.
BUTTERMILK-BRINED PORK CHOPS
WITH ROASTED BRUSSELS
SPROUTS
Serves 4 | Prep time: 10 minutes, plus 1 hour to overnight to marinate | Cook time:
18 minutes
Buttermilk adds richness to pork chops, and its acidity keeps them
incredibly juicy. If you don’t have time to marinate the chops for the
recommended time, don’t worry. In the 10 minutes that it takes to
preheat your oven, the buttermilk mixture will tenderize and flavor
them. Roasted Brussels sprouts add a nutty, caramelized flavor to
the dish.
FOR ASSEMBLY
8 (6-inch) flour tortillas
1 (15.5-ounce) can vegetarian refried beans
8 ounces pepper jack cheese, shredded
5. Remove the pan from the oven but leave the oven on. Transfer
the cooked beef and peppers to a bowl and set the sheet pan
aside.
6. Spread the tortillas with refried beans. Divide the beef and
peppers among the tortillas. Roll up each tortilla and place next
to each other, seam-side down, on the reserved sheet pan.
7. Pour the mole sauce over the enchiladas and sprinkle with the
pepper jack. Return the pan to the oven and bake for 10 to 12
minutes, until the cheese has melted and is starting to brown.
8. Serve.
DOUBLE IT UP: Enchiladas are super kid-friendly and make great leftovers. Sometimes I’ll
make double of the mole sauce and freeze half for an easy meal down the road.
BLACKBERRY BBQ PORK RIBS AND
PARSNIP FRIES
Serves 4 | Prep time: 10 minutes | Cook time: 35 minutes
The sweet, tangy flavor of blackberries is the perfect foil to the earthy
flavor of parsnip fries. To make your parsnip fries extra crispy, bake
them on a separate pan with an oven-safe cooling rack underneath.
QUICK PREP
2 cups blackberries
½ cup ketchup
¼ cup honey
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
2 pounds pork baby back ribs
2 pounds parsnips, cut into sticks ½ inch thick
3 to 4 tablespoons olive oil
1 teaspoon kosher salt
30 MINUTE
¼ cup olive oil
¼ cup balsamic vinegar
2 pounds sweet Italian sausage links, halved lengthwise
2 large red bell peppers, seeded and sliced
2 red onions, sliced
4 large portobello mushrooms, stemmed and sliced
5 garlic cloves, roughly chopped or crushed with the side of a knife
1. Preheat the oven to 425°F. Line a sheet pan with aluminum foil
or parchment paper.
2. In a medium bowl, mix together the apples, maple syrup, 2
tablespoons of oil, the garam masala, allspice, ginger, and ¼
teaspoon of salt.
3. Add the pork chops to the bowl and toss to coat. Transfer to one
end of a sheet pan. Drizzle any sauce remaining in the bowl
over the pork.
4. In a large bowl, toss the diced potatoes with the remaining 2 to
3 tablespoons of oil, enough to lightly coat the potatoes, and ½
teaspoon of salt. Arrange the potatoes in a single layer on the
other end of the pan (or a second pan if you need more space).
5. Bake for 12 to 15 minutes, until the pork is cooked through and
the potatoes are tender and starting to brown.
6. Serve side by side.
FLAVOR BOOST: Sometimes I’ll top these pork chops with croutons, or flash-fried “straw”
onions for an extra crunch.
STEAK STRIPS WITH ROASTED
ARUGULA AND TOMATO SALAD
Serves 4 | Prep time: 15 minutes | Cook time: 10 minutes
The fresh flavors of this Greek-inspired steak dish will have you
thinking you’re sitting on a balcony overlooking the Ionian Sea.
Arugula can be strong and slightly bitter, but the heat of the oven
softens its edges. I sometimes serve this salad with a dollop of
Greek yogurt to complement the salty brine of the crumbled feta.
1. Preheat the oven to 500°F. Line a sheet pan with aluminum foil.
TO PREPARE THE STEAK
30 MINUTE
2 pounds ground lamb
2 teaspoons ground thyme
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
1 pound parsnips, peeled and cut into sticks ¼ inch thick
2 tablespoons olive oil
4 tablespoons mayonnaise
¼ teaspoon garlic powder
1 tablespoon grated lemon zest
4 hamburger buns (optional)
Toppings of choice
1. Preheat the oven to 375°F. Line a sheet pan with aluminum foil.
2. In a large bowl, combine the lamb, thyme, salt, and pepper and
mix with your hands to combine. Form into four patties and
arrange them on one end of the pan.
3. In a medium bowl, toss the parsnips with the olive oil and salt to
taste until coated. Arrange them in a single layer on the other
end of the pan.
4. Bake for 8 to 10 minutes, until the burgers are cooked to your
desired doneness and the parsnips are tender and beginning to
brown on the edges.
5. In a small bowl, mix together the mayonnaise, garlic powder,
and lemon zest to make an aioli (see Tip).
6. Top each patty with aioli. Serve on a bun (if using) with your
favorite toppings.
VARIATION TIP: The aioli in this recipe is made with jarred mayonnaise. The dish is even
better with homemade mayo. Whisk together 1 large room-temperature egg, 1 room-
temperature egg yolk, and ¼ cup neutral-flavored oil such as avocado oil. Slowly add
another 1 cup oil, whisking constantly, until the mixture is thick and creamy, 5 to 8 minutes.
Add 1 tablespoon lemon juice and stir to combine. You can also make this in a food
processor or blender. It will keep for up to 5 days in the refrigerator in a container with a
tight-fitting lid.
MEASUREMENT Co NVERSIONS
FAHRENHEIT (F) CELSIUS (C) (APPROXIMATE)
250°F 120°C
300°F 150°C
325°F 180°C
OVEN TEMPERATURES 375°F 190°C
400°F 200°C
425°F 220°C
450°F 230°C
RESo URCES
Amazon.com
The world’s largest online retailer has a wide selection of sheet pans,
wooden spoons, tongs, and everything else you might need to find
for the recipes in this book. I’ve assembled a virtual storefront
showcasing my favorite products, which you can find at
Amazon.com/shop/percolatekitchen .
Anolon
This is my go-to brand of kitchen gear. Anolon’s sheet pans have
stood the test of time in my kitchen and were used in the testing of
many recipes in this book. For information on their products, visit
Anolon.com .
The Kitchn
This is the cooking and recipe website I trust most. It’s full of well-
tested sheet pan recipes, meal plan and meal prep tutorials and
ideas, and helpful instruction from brilliant culinary minds. Find it at
TheKitchn.com .
Percolate Kitchen
My own website is chock-full of easy recipes, with plenty of
additional sheet pan recipes for you to check out. Find it at
PercolateKitchen.com .
Thrive Market
My favorite online grocer, with many options for all-natural and
organic products. For information, visit ThriveMarket.com .
ACKNo WLEDGMENTS
This book would not be possible without the support and guidance of
the people I am blessed enough to have in my life. Thank you . . .
To my husband, Colm, who has backed me up on every crazy
idea I’ve ever had. Thank you for continuing every day to hold up the
foundation of our family and for being the best teammate I could
have ever asked for. Everything wonderful in the kids’ lives and my
own is because of you.
To my parents, who encouraged me every step of the way and
have enthusiastically been my taste testers and cheerleaders since I
started taking cooking seriously at age 15. They taught me the
importance of a shared family dinner, no matter how simple, and how
that helps bind a family together.
To my kids, Niamh and Frank, who bring me joy and teach me to
live more in the moment, and for having zero filter when it comes to
telling me exactly what they think of my food—no matter what.
To my network support of moms and friends in Sunnyside and
Woodside, Baltimore, Ireland, Michigan, and beyond.
To the readers of Percolate Kitchen, for whom every recipe in this
book is written.
ABo UT THE AUTHOR
Ruthy Kirwan is a cooking instructor, recipe
developer, and blogger obsessed with creating simple
weeknight recipes and routines for working parents
who are sick of battling the weeknight dinner rush. A graduate of the
Great Lakes Culinary Institute, she grew up in Traverse City,
Michigan. She started her website, PercolateKitchen.com , in 2016.
She lives in New York City with her husband, Colm, and her kids,
Niamh and Frank.