Hot sheet : sweet and savory sheet pan recipes for every day and celebrations / Olga Massov and Sanaë Lemoine ; photographs by Johnny Miller.

Enhanced descriptions from Syndetics:

Transform everyday meals into extraordinary ones, with more than 100 recipes harnessing the power of your sheet pan, including breakfasts, starters, dinners, and desserts. Say goodbye to boring food and hello to flavor-packed dishes for weeknight dining as well as special occasions.

The sheet pan hardly needs an introduction--every kitchen should have one. The underappreciated cooking workhorse, sheet pans are versatile, practical, inexpensive, durable, stackable, and easy to clean--and you're probably already using them regularly for quick-and-easy chicken and veg or staple treats like chocolate chip cookies. But Hot Sheet offers a more creative approach with elevated yet accessible recipes spanning from breakfast to dinner to desserts--and every course in-between--that will take you from weeknight suppers to celebratory meals.

Cookbook authors and editors Olga Massov and Sanaë Lemoine lean into their respective backgrounds to showcase the sheet pan's full potential with more than 100 elegant and surprisingly achievable recipes, including:

Giant Buttermilk-Cornmeal Pancake with Blueberries Open-Face Croque Monsieur for a Crowd Oven Ratatouille with Eggs Chicken Faux-gine with Olives, Dates, and Preserved Lemons Dumpling Filling Meatloaf with Sweet Potatoes and Quickles Coconut Fish en Papillote with Cherry Tomatoes All-the-Crispy-Bits Mac and Cheese Paella with Chorizo and Peas Cauliflower Steaks with Parsley-Shallot Sauce Sheet Pan "Fried" Rice Strawberry Snacking Sheet Cake Labneh Cheesecake Bars with Berry Compote Caramelized Bananas with Ice Cream

You'll need nothing other than Hot Sheet for exciting weeknight dinners and special meals that don't take much time to clean up. As Olga and Sanaë write, having a quick and easy meal doesn't have to mean sacrificing taste or sophistication.

Table of contents provided by Syndetics

• Introduction
• How This Book Came to Be and Why (We Believe) You Need It (1)
• Let's Talk About Ovens (5)
• Sheet Pan 101, Plus How to Care for Them (5)
• Our Favorite Kitchen Tools Besides (Obviously) Sheet Pans (7)
• Our Must-Have Pantry Items (9)
• Our Favorite Kitchen Tricks (12)
• Chapter 1 Breakfast and Brunch (14)
• Oven Ratatouille with Eggs (17)
• Roasted Strawberries with Yogurt and Sumac (19)
• All-the-Herbs Frittata (23)
• Savory Bread Pudding with Leeks and Pancetta (24)
• Sweet Coconut Bread Pudding with Lime (25)
• Giant Buttermilk-Cornmeal Pancake with Blueberries (28)
• Pecan-Ginger Granola Bars (31)
• Sanaë's Sweet and Salty Granola with Pistachios and Figs (33)
• Olga's Birdseed Granola with Fennel and Dried Cherries (36)
• Puff Pastry Danishes (39)
• Chapter 2 Appetizers and Small Bites (42)
• Focaccia with Olive Oil and Soy Sauce Dip (44)
• Chaat Masala "Nachos" (47)
• Sugar-and-Spice Candied Nuts (50)
• "Better than Chex" Party Cereal Snack Mix (52)
• Phyllo-Wrapped Feta with Tahini-Honey (53)
• Roasted Cherry Tomatoes with Whipped Ricotta (57)
• Roasted Dates with Blue Cheese and Hot Honey (58)
• Ham and Cheese Puff Pastry Tart (60)
• Roasted Shallots with Maple-Miso Butter (63)
• Ginger-Lemongrass Meatballs (64)
• Roasted Carrots with Avocados and Furikake Seeds (67)
• Potato and Ricotta Galette (69)
• Scallion and Cheddar Tart with Honey (72)
• Chapter 3 From the Low Sky: Poultry (74)
• Roasted Chicken with Vegetables and Dijon Mustard (77)
• Chicken with Clementines, Dates, and Capers (79)
• Spiced Yogurt Chicken with Chickpeas and Eggplant (82)
• Chicken Legs with Carrots, Potatoes, and Apricots (84)
• Homemade Shake 'n Bake (86)
• Chicken Legs with Prunes, Pancetta, and Potatoes (89)
• Crispy Chicken Paillards with Cucumber Salad (90)
• Chicken Faux-gine with Olives, Dates, and Preserved Lemon (93)
• Roasted Duck with Salted Maple Butter (95)
• Chicken "Stir-Fry" with Green Beans and Bell Peppers (98)
• Chapter 4 From the Land: Beef, Lamb, Pork (100)
• Cuban-Style Roast Pork with Mojo (103)
• Sausages with Fennel, Peaches, and Spinach (105)
• Gochujang Steak Fajitas with Kimchi, Onions, and Peppers (108)
• Dumpling Filling Meatloaf with Sweet Potatoes and Quickles (110)
• Japanese Oven Burgers with Cabbage Salad (111)
• Oven Milanesas with Tomato Salad (114)
• Merguez Meatball Pitas with Herby Yogurt (117)
• Open-Face Croque-Monsieur (120)
• Rack of Lamb with Baby Potatoes (123)
• Lamb-Stuffed Tomatoes with Fancy Hats (Tomates Farcies) (124)
• Quick Sheet Pan Chili (128)
• Crispy Ramen with Cabbage and Bacon (129)
• Roasted Cabbage with Sausages and Orange (132)
• Vietnamese Caramel Pork Chops with Snow Peas (134)
• Chapter 5 From the Sea: Fish and Shellfish (136)
• Hot Maple-Coconut Shrimp with Mango and Broccoli (138)
• Oven Fish Tacos with Avocado, Radishes, and Cumin-Lime Crema (141)
• Oven Paella with Chicken, Chorizo, and Shrimp (145)
• Fish over Cabbage with Sambal Oelek Sauce (148)
• Branzino with Asparagus and Scallions (151)
• Salmon with Baby Bok Choy and Soy-Ginger Sauce (152)
• Whole Fish with Chermoula and Baby Potatoes (155)
• Lemony Cod over Pommes Anna (156)
• Ritzy Fish and Chips (158)
• Coconut Fish en Papillote with Cherry Tomatoes (161)
• Arctic Char with Buttery Herb Sauce, Broccolini, and Potatoes (164)
• Baked Potatoes with Smoked Trout Crème Fraîche and Trout Roe (167)
• Roasted Red Peppers and Onions with Tuna and Feta (168)
• Chapter 6 From the Garden: Plant-Based (170)
• Arrabbiata and White Bean Cheesy Ravioli (173)
• Cauliflower Steaks with Parsley-Shallot Sauce (174)
• Crispy Tofu with Turnips, Shiitakes, and Carrot-Ginger Dressing (176)
• Curry Gratin Dauphinois (179)
• Quesadilla for a Crowd (or Hangry Kids) (180)
• Eggplant with Grapes, Feta, and Lemony Tahini (183)
• Halloumi Kebabs with Grapes and Chile-Mint Sauce (186)
• All-the-Crispy-Bits Mac and Cheese (189)
• Mushroom Parmigiana (190)
• Twice-Baked Potatoes with Shiitakes and Miso (192)
• Cheesy Orzo with Mushrooms (195)
• Roasted Greek-ish Salad with Halloumi (196)
• Vegetable Rice Bowls with Sweet Gochujang Sauce (199)
• Sheet Pan "Fried" Rice (200)
• Gnocchi with Broccoli and Lemony Ricotta (203)
• Stewy Chickpeas and Tomatoes in Coconut Curry (204)
• Slab "Bee Sting" Pizza (205)
• Sweet Potatoes, Onions, Dates, and Pistachios on Yogurt (208)
• Dilly Feta-Stuffed Zucchini with Mint and Pine Nuts (211)
• Chapter 7 Sweet Treats (212)
• Orange-Fennel Shortbread (215)
• "Make Someone Happy" Cake (217)
• Caramelized Bananas with Ice Cream (221)
• Sour Cherry Slab Pie (222)
• Salted Honey Apple Tarts (226)
• Broiled Peaches with Mascarpone, Honey, and Black Pepper (228)
• Summer Plum Tarts with Cardamom Sugar (229)
• Butterscotch Saltine or Matzo Brittle (232)
• Brownies with Mint Cream (235)
• Lemon Bars for Winter Blues (238)
• Labneh Cheesecake Bars with Berry Compote (241)
• Granola-Topped Apple and Pear Crisp (244)
• Chocolate Layer Cake with Cherry Preserves and Mascarpone Whip (246)
• Rhubarb-Frangipane Galette (249)
• Blackberry-Lemon Clafoutis (252)
• Peanut Butter-Chocolate Crispy Rice Treats (255)
• Strawberry Snacking Sheet Cake (257)
• XL Galette des Rois (258)
• Matcha Swiss Roll with Mascarpone Whip and Strawberries (262)
• Giant Mille-Feuilles with Walnuts, Pistachios, and Cream (265)
• Chapter 8 Simple Pantry Recipes (268)
• On Rice (270)
• Short-Grain White Rice (271)
• No-Rinse Basmati-Cumin Rice (272)
• Quickles (273)
• Simplest Arugula Salad (274)
• Fennel and Citrus Salad (277)
• On Toasting Nuts (278)
• Acknowledgments (279)
• Index (283)

Reviews provided by Syndetics

Publishers Weekly Review

Lemoine (Make it Japanese) and Washington Post food editor Massov join forces in this inspiring collection to extol the sheet pan as a versatile "kitchen superhero." The 106 inventive recipes range from traditional oven-baked fare (roasted chicken with vegetables and dijon mustard) to creative translations, such as oven ratatouille with eggs and an "exceedingly simple" chicken "stir-fry" with greens and bell peppers. While quick sheet pan chili is similar to a stovetop recipe, the addition of amber ale, brewed coffee, and cocoa powder intrigues. Flavor experiments also show up in chaat masala "nachos"; curry gratin dauphinois, which combines curry and cream in a potato gratin; and gochujang steak fajitas with kimchi, onions, and peppers. For easy weekday meals, there's fish and chips with a Ritz cracker coating, homemade Shake 'n Bake, and "quesadilla for a crowd" (which promises to be a hit with "hangry kids"). Lively intros explain the inspiration behind each recipe: butterscotch saltine or matzo brittle is based on a treat from Massov's sixth grade teacher, while the Japanese oven burgers with cabbage salad are inspired by Lemoine's mother. A fennel and citrus salad that's "more of a framework than a recipe" and "quickles" (quick pickles) are among a handful of tasty side recipes. Home cooks interested in exploring and expanding their sheet pan repertoire will find this invaluable. (Mar.)

Booklist Review

Massov and Lemoine, who have years of food-writing, recipe-developing, and cookbook-editing experience (and friendship!) between them, help readers turn out mouthwatering sheet-pan dishes, catering to both sweet and savory tastes. They begin the book with a heap of helpful information about sheet-pan cooking, such as sizes of sheet pans and how to care for them, along with other tools and equipment that might be needed. Readers will find recipes for omnivores, like roasted chicken with vegetables and Dijon mustard or ritzy fish and chips, as well as plant-based meals, like mushroom parmigiana and gnocchi with broccoli and lemony ricotta. Sure to surprise some readers, the authors even explain how to cook rice on a sheet pan. Sheet-pan dishes are known for being efficient with time and crowd friendly, and this book makes more than good on that promise.