There’s really a lot to love about sheet-pan dinners. As a category, these recipes tend to be pretty hands-off, easy to assemble, and have minimal clean-up. When the day has been busy or I just don’t want to have to fuss over the stove, sheet pan recipes are my go-tos. While dinner roasts in the oven, the table can be set, a DuoLingo streak can be managed, or a cocktail can be mixed. If I am feeling industrious, I can quickly clean up the cutting board and any bowls I may have used.

A simple yet mouthwatering salmon dish featuring a savory blend of olive oil, lemon juice, and seasonings. Baked or pan-seared, it yields flaky, flavorful fish perfect for weeknight meals.

Since the moment I discovered that raw broccoli is absolutely delicious, I've riffed on this raw slaw so many times that I probably couldn't pick the original out of a line-up. Thin slices of broccoli go with literally every other salad-friendly ingredient—from citrus, to dried fruit, to hearty, cooked grains, to pickles, to breadcrumbs, to canned or fresh legumes, to cheese. And best of all, broccoli stands up well to time. Meaning a salad made from broccoli is a make-ahead-lunch (or dinner) dream. This version, which pairs broccoli simply with sliced apple, chopped walnuts, and a flavorful pesto dressing, is my favorite of the bunch. I eat it year-round, on its own for a meal, or as a side.

Juicy salmon patties infused with lemon zest, fresh herbs, and garlic, grilled to perfection. Topped with crisp lettuce and tangy yogurt sauce, they’re a fun, healthy twist on classic burgers.

Pan-seared or poached salmon served with a silky dill-yogurt sauce, brightened with lemon juice and chives. Light yet satisfying, this dish melds fresh dill’s earthy tang with creamy richness.

Salmon fillets coated in a sweet and sticky glaze of brown sugar and maple syrup, broiled until caramelized. Balances salty-fish flavor with irresistible sweetness in one glossy, crave-worthy bite.

In the late 90s and early 2000s, Tuscany reigned supreme in the American kitchen. (Remember "Under the Tuscan Sun"?) Its aesthetic embraced a rustic, Old World charm, featuring warm earthy colors, natural materials like stone and wood, and decorative touches inspired by the Tuscan countryside. Popular Tuscan flavors at the time emphasized fresh, seasonal ingredients, showcasing the region's natural bounty through simple preparations. These dishes were abundant in olive oil, garlic, and focused on hearty vegetables, meats, and beans. After a recent TikTok deep-dive into the "Tuscan Kitchen aesthetic" and its undeniable grip on us all, I found myself yearning for those flavors! This roast pork tenderloin, slathered in the fresh herbs and garlic we all associate with Tuscany, is nestled (not sandwiched!) between slices of crusty bread and cheese, then baked until the bread is slightly toasted and the pork is perfectly pink in the middle.

Soft tortilla wraps filled with flaked salmon, crisp greens, sliced avocado, and a tangy creamy dressing. Light, portable, and bursting with fresh flavors—a perfect wholesome lunch or picnic treat.

This recipe is inspired by the lively, fragrant grilled eggplant dishes in Vietnamese cuisine. Here, spongy eggplants are grilled until silky and tender, and then tossed with nearly nước chấm, my piquant, vegan take on this foundational Vietnamese sauce. If you are grilling, the eggplant could also be cooked on a griddle for a smoky edge.

Flaky croissants stuffed with smoked salmon, fresh dill, and creamy cheese. Golden and buttery on the outside, tender and savory inside—ideal for a fancy brunch or elegant appetizer.

This bright, saucy comfort from Sami Tamimi’s childhood in Palestine, modernized with a little Ottolenghi family flair, is one example of a lesser known style of shakshuka that’s nearly impossible to mess up. If you’ve ever felt anxious about poaching eggs, you needn’t: The eggs here are scrambled into the sauce, much like in Yemeni shakshuka and Turkish menemen, so they gently cook through and let you know when they’re done, without any guesswork.

From Hannah Bronfman's Do What Feels Good| New Window: "When I made this mousse for Action Bronson on his VICELAND show, The Untitled Action Bronson Show, he was totally freaked about the idea of avocados for dessert. Once he tasted it, though, he was blown away. This mousse is super light and fluffy, and if you use a good-quality cocoa powder, you will never taste a hint of avocado (not to hate on avocados—you know I love you—but I love chocolate more). If you don’t want to use honey or agave to sweeten it, you can substitute 6 to 8 drops of liquid stevia. The key here is to whip the silky blend by hand to achieve the mousse-like consistency| New Window."

This recipe is reprinted with permission from "Tu Casa Mi Casa: Mexican Recipes For The Home Cook" by Enrique Olvera with Luis Arellano, Gonzalo Goût, Daniela Soto-Innes: "The first recipe any Mexican will cook as soon as they move out of their parents’ home and live on their own is chicken tinga. It is easy, reminds everyone of home, and the ingredients are very accessible. Although it is better made with dried chipotle chiles, canned chipotles work if in a pinch. It can be a soupy stew served over white rice and with tortillas. If you cook it down to thicken a bit more, it is a great topping on a tostada with fresh shredded lettuce, some crema, cheese, and fresh salsa."

Grilled salmon topped with a bright, herby sauce featuring lemon, tarragon, garlic, and butter. Light yet decadent, marrying smoky grill flavors with fresh herbal tangs effortlessly.

As anyone who has ever met me can confirm, I don't like to go a day without eating peanut butter. This warm sweet potato salad from Deliciously Ella makes that so, so easy. I love to add the optional chopped radicchio, for crunch and for a subtle bitterness that balances the dish beautifully.

As legend would have it, the world’s very first mimosa debuted in 1925 at the Ritz Carlton Hotel in Paris. Which seems fitting for a cocktail that’s effervescent, equal parts sweet and tart, and unapologetic about its ABV at brunch. (The mimosa was, apparently, a riff on a cocktail called The Buck’s Fizz, invented in London some years earlier.)