Spatchcocked Chicken is one of our favorite techniques for evenly cooked, deliciously crispy whole roast chicken. We’ve done it with our Peruvian Spatchcocked Chicken. We’ve even turned to the technique for our Thanksgiving Turkey! Spatchcocking provides for lots of skin surface area and makes it easy to season the bird evenly. This Piri Piri (or...
Greek yogurt marinades are a great way to bring big flavor and tender texture to chicken. For this drumstick sheet pan supper, we load up the yogurt marinade with Garam Masala, Kashmiri Chile Powder and lots of garlic and ginger. We roast these alongside cauliflower and serve them up with herbed yogurt and our Quick...
This pork tenderloin sheet pan supper is all about ease and delicious flavor. We love what our French Mustard & Herb Blend and Porcini Extra Virgin Olive Oil bring to this lean cut of pork. Make a paste with apple cider vinegar and French Mustard & Herb Blend and coat the pork tenderloin early in...
This quick and easy sheet pan supper is all about versatility. Serve this one over polenta or pasta. Stuff into hoagies. Top with sunny side up eggs. Just a handful of ingredients leads to so many possibilities. We use Italian Herbs Extra Virgin Olive Oil and our classic Italian Blend to bring big flavor to...
Pasta from the pantry. Sausage from the freezer. A few veggies. 15 minutes and dinner is served! We love the original version of one-pot pasta, and we couldn’t wait to try our spice blends in variations. This Pastalaya received rave reviews, and it’s no wonder with salt-free Jambalaya Seasoning taking the wheel in this delicious dish. Add...
Remember that time we made Slab Grilled Cheese? We put that same DIY panini press ingenuity to work here. We sandwich these sandwiches between two USA Pan sheet pans and let the oven do the rest. Salami, pepperoni, provolone plus our Sun-dried Tomato & Olive Tapenade are pressed together in one big golden brown, melty...
Square pizza. Lunchroom pizza. Rectangle pizza. Lunch lady pizza. No matter the name, this old school pizza brings up so many memories. Jokes aside, this pizza has Sicilian roots and is known as Grandma Pizza. Crispy thin crust with sauce, toppings and cheese spread to the edge – so good! Admit it. Pizza day was...
Game night, girls night, date night, any night is right for these sheet pan nachos! We love how the sheet pan allows for an even layer of chips and maximum topping coverage – no naked chips on the bottom. All toppings are supported by chippage (is that a word?) While we may not be using...
This recipe is a two-pan, sheet pan situation. Loading everything onto one sheet pan would cause steaming when what we are looking for is GBD = Golden, Brown, Delicious roasted veggies. The solution is all in the planning. Load up two pans and plan to “burp” your oven midway to release the steam. The pan...
Dry Brining, aka early salting, we talk about it often in the shop and in our Teaching Kitchen. It’s one of the techniques we teach in our Cook the Book classes that feature Salt, Fat, Acid, Heat by Samin Nosrat. Bone-in, skin-on chicken thighs are the perfect protein for this technique. The early salting makes...