| Hi, everyone. Hope your weekend is off to a peaceful, restorative start. We've got a busy few days of baseball on deck for our family, and the logistics of getting everyone to and from the tournament, cleaning the uniforms, and figuring out when we're shopping and what we're eating are already making my head spin. Days like these prompt me to think about how I can get a home-cooked meal on the table in as little time with as little effort as possible. And like Daniela Galarza, I have often asked myself, "Will it sheet pan?" In her new recipe for Sheet Pan Gnocchi With Leeks, Cherry Tomatoes and Gouda, Daniela follows the lead of our colleague Olga Massov, who wrote an entire book devoted to everything you can cook on the kitchen workhorse. This all-in-one meal features store-bought refrigerated gnocchi tossed on the pan with plenty of olive oil, leeks and cherry tomatoes, then topped with planks of Gouda cheese. Serve the whole shebang over a bed of arugula, and you have a well-rounded dinner in 45 minutes (only 15 minutes active!). If you need more sheet-pan inspiration, here's a selection of my favorites: There are other times you might ask yourself, "Will it potato?" And the answer is probably yes. Your choice of spud, whether white or sweet, can be the ideal vessel for any of your preferred toppings. It's the kind of dish that can be put together in a batch for a crowd or scaled down to serve one, and use up bits of this and that. Bake the potatoes in the oven or the air fryer. And, of course, you can eat a potato for any meal, including the first one of the day. That's what Ellie Krieger did with her Loaded Breakfast Potatoes, which feature Canadian bacon, broccoli, cheese and a fried egg. It sounds decadent, but Ellie has carefully calibrated this recipe to make sure it's good for you, too. Eggs — the yolks specifically — play a starring role in Garlic and Bread Soup, which Aaron Hutcherson shared from Christopher Kimball's cookbook "Milk Street Shorts." Based on Spanish sopa de ajo (garlic soup), this version uses the traditional bread for thickening the broth, as well as those yolks, which are tempered with a bit of the hot liquid before going into the pot. The most exciting part of this recipe for me might be the croutons, which come from the same loaf of sourdough as the bread used in the soup. They're fried up with scallions for a crispy, visually arresting topping you'll want to bust out for all your fall and winter meals in a bowl. What else can we help with to jazz up your cooking routine? Aaron and I will be glad to help in the live weekly chat we host with readers every Wednesday at noon Eastern. Send along your questions now, then plan to come back when we start the conversation in real time. Until next week, happy cooking. |
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