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INTRODUCTION

They call me the Sheet Pan Queen.

I mean, okay, I don’t have a shiny crown or anything, and truth be told, I’ve only been called that once in my life (and it was by a family member, so I’m not even sure it counts), but for a few years now, cooking meals on a sheet pan has kind of been my thing. My first cookbook, Sheet Pan Suppers, focused on simple, flavorful meals pulled straight from the oven on a sheet pan. No mess, no fuss, plus the easiest cleanup on the block. Sounds pretty nice, right? (It is.) But can I tell you a secret?

I have more than one kind of pan in my kitchen. Oh, and also? Sometimes I want to eat soup. . . .

. . . STOP THE PRESSES AND CALL OPRAH, PLEASE.

But really, why should sheet pans have all the fun? Doesn’t your mom’s old Dutch oven deserve some glory? Doesn’t that trusty glass baking dish work hard for the money? The answers are: They definitely shouldn’t. It does. And yes, it really does. So this go-round, we’re focusing on simple, flavorful meals pulled straight from your oven . . . on a sheet pan, in a Dutch oven, a cast iron skillet, a glass or ceramic baking dish, even cake pans and muffin tins! We’ve got a whole arsenal of cooking vessels to work with—and after years of straight sheet pans, I feel like a sophomore on spring break in Cancún . . . with a muffin tin. Or something. The point is, in One Pan & Done you’ll find a cache of simple, smart, and flavorful dishes that use just ONE pot or pan, in a totally fuss-free and (mostly) hands-off method. Because who has time for fussy? Not me. In truth, I cook this way because it’s how I like to eat—simply, elegantly, heavy on comfort but also on health, without too much cleanup. And I find that most people, whether overscheduled parents, busy young professionals, or even the accomplished cooks I know who are well versed in the art of the dinner party, agree. Because, at its heart, food is about comfort, nourishment, family, and community. It’s about bringing people to the table and enjoying a shared experience. And even when I’m eating alone, I think it’s important to take time to savor and enjoy. So making an elaborate meal, pulling out ALL of my kitchen equipment, trying to tame four pots at once, and still keep the kitchen clean, all while simultaneously charming my dinner guests or chasing after my son or just debriefing the day’s events with my husband, just doesn’t work. In my mind, a handful of great ingredients treated simply and respectfully, one pot or pan, and the occasional helpful shortcut (like store-bought biscuit dough) are where is at.

In One Pan & Done I will show you how to use your oven to your advantage, letting it do most of the work to turn out juicy, crispy roasts, succulent vegetables, rich stews, flaky fish, and, of course, the occasional (likely chocolaty, maybe fruity, possibly crumbly, probably buttery) sweet treat. Covering everything from brunch, starters, and snacks and sides to vegetarian main dishes, meat, fish, poultry, and sweets, my goal here is to give you the best of both worlds—the deeply roasted goodness of sheet pan suppers plus the rich comfort of soups, stews, and pasta, too. And the loveliest part is that with our simple, hands-off approach, you’ll be able to take time to hang out with your family (or catch up on Game of Thrones) during weeknight dinner prep, and actually enjoy the company of your guests at the party you’re throwing. Sheet Pan Queen? I’ll take it. But I’d rather be One Pan & Done.