Just in time for football season, cookbook author Melissa Clark scores a touchdown with a recipe for a one sheet pan meatball sub. Photo by Linda Xiao.
Melissa Clark was an early adopter of using a single sheet pan to whip up a meal, but she says it’s not the only way to keep dinner and clean up simple. According to Clark, many cultures use a soup pot or Dutch oven as a time-honored way of cooking.
Adding ingredients at different times to maintain the integrity of their texture is half the battle. “It’s about how to apply heat in a smart way that gets you to this end result,” she says about frying chickpeas or bacon and removing from a skillet or pot to use for a crispy garnish later in the dish.
With meat-free meals, easy baking, and quick suppers, Clark’s latest collection of recipes is “Dinner in One: Exceptional and Easy One-Pan Meals: A Cookbook.”
Meatball Sub Sandwiches on Garlic Bread Serves 2 to 4
“Reprinted from Dinner In One. Copyright © 2022 by Melissa Clark. Photographs copyright © 2022 by Linda Xiao. Published by Clarkson Potter, an imprint of Random House.”
Beets and Greens Phyllo Pie with Feta Serves 4
This take on a spanakopita includes beets for sweetness that matches up against a salty cheese. Photo by Linda Xiao.
Not a beet fan? Substitute 1 cup of any cooked, leftover vegetables you have around: sautéed mushrooms, peppers, or onions; roasted butternut squash, eggplant, broccoli, or cauliflower; steamed green beans or sugar snap peas. Or use some cooked sausage or ham in place of the beets to make this heartier. If you’re starting with raw beets, you’ll need 12 ounces raw beets. Drizzle with olive oil, sprinkle with a little water, wrap in a double layer of foil, and place on a roasting pan. Roast at 350ºF until tender, 1 to 2 hours, depending on the size of the beets. Peel while still warm.
“Reprinted from Dinner In One. Copyright © 2022 by Melissa Clark. Photographs copyright © 2022 by Linda Xiao. Published by Clarkson Potter, an imprint of Random House.”
Queen of the Sheet Pan, cookbook author Melissa Clark is making everything from pound cakes and meatball subs using one cooking vessel. Photo by Amy Dickerson.
Melissa Clark’s latest cookbook keeps dinner and clean up simple. Photo courtesy of Penguin Random House.
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