Easy - Extra Helpings

How to Use Extra Garlic

When we make dinner, we put garlic in everything. That’s no accident! European, Mediterranean, and Asian cuisines all have used the alium bulb to season food for millennia. When a Blue Apron box arrives, it will almost always include a whole head of garlic, but most recipes only use a couple of cloves. If you’ve gotten a few boxes, you might have leftover garlic piling up. This isn’t a problem, it’s an opportunity. Here’s how to use extra garlic to create flavorful meals all week long.

The flavor of garlic changes drastically depending on how it is prepared. Raw garlic adds spiciness; gently cooked garlic becomes fragrant, and roasted garlic becomes sweet and melt-in-your-mouth tender.

Watch the video below to see how Chef Lili Dagan uses extra garlic to make spicy garlic bread, sweet garlic confit, garlicky roasted tomatoes, and chewy garlic chips.

How to use extra garlic

Make spicy garlic bread

Vampires beware: raw or lightly cooked garlic adds extraordinary flavor! Even a little bit will add a big bite to salad dressings or roasted vegetables. We’re not talking about chomping on uncooked whole cloves here. To make garlic spicy, not overwhelming, we start by mincing each clove, then keep chopping until the cloves resemble a paste. You can speed things up with a food processor, like chef Lili does while making spicy garlic bread.

Make sweet garlic confit

Slow heat turns garlic soft and sweet. Using low heat to make a garlic confit will create cloves so mild that you can eat them whole. To try this at home, you’ll need a lot of peeled garlic and olive oil. Try our hack for peeling multiple cloves at once: just separate the cloves, put them in a sealed container, and shake until they slip right out of their skins.

Make savory tomatoes with garlic

If separating all those cloves sounds like too much work, try this recipe for slow-roasted garlic and tomatoes. Just chop a whole head of garlic in half and send it into the oven. The garlic will infuse the tomatoes and oil with flavor. After it’s cooked, the cloves will pop right out of their skins.

How to remove garlic odors

After you’ve chopped it, the odor of garlic can linger on your fingers for the rest of the evening. Here’s a trick for removing the scent: just rub lemon or another citrus fruit on your hands. This works particularly well if your dish just so happens to have orange or lime in it, in which case prep the garlic first, then prepare the citrus and vanquish the garlicky odors once and for all.

How to Make the Perfect Cheese Board

Creamy brie, salty gouda, and funky blue cheese make a balanced board.

Nothing gets a party going like a cheese board: it breaks the ice, provides a place to congregate, and gets the people snacking. While no one will turn her nose up at a box of crackers and block of extra sharp cheddar, a truly next-level cheeseboard is both impressive and easy to put together—so long as you’ve got a game plan. Read on for our guidelines and watch the video few pro tips.

The Best Cheese for a Cheese Board

The cheese is the reason we’re all here, but the best advice is to keep it simple. Odd numbers tend to look best on a board, so pick three delicious, interesting, eclectic cheeses. Age, texture, and origin are they key factors to consider: one creamy, one crumbly, and one funky cheese is a good place to start.

PRO TIP: Cut small pieces or slices into your cheese before you put the board out for guests; this is a great way to suggest a serving size, create motion in your presentation, and make people feel comfortable to dive right in. No “first person to cut into the cheese” jitters.

What is a Charcuterie Board

Charcuterie is the French word to describe cured and cooked meats like pâté, bacon, and cured salami. Incorporating some charcuterie into your cheese board, or building a separate charcuterie board with an array of cured meats, will add luxurious flavor and texture to your spread. Try visiting a local butcher to what’s in stock. Freshly shaved prosciutto and whole dried sausages will beat the precut stuff at the supermarket any day.

Picking Meats for a Charcuterie Board

Balance is key when it comes to the carnivore-friendly part of your cheese board. Texture and flavor are the most important variables: try pairing delicate prosciutto (a fan favorite) with one hard, cured salame (such as chorizo) and one soft salame (like soppressata). Avoid overkill on salt or spice. If you’ve loaded up on powerful flavors, add a slice of pâté or terrine to provide a mild foil for them.

PRO TIP: Lili Dagan, Culinary Manager, is the resident cheese board expert in the Test Kitchen after years perfecting the craft while working in events. Her signature move? A meat river. Fanning out delicately rumpled prosciutto or slices of salami into a ribbon that travels from one end of the board to the other makes the arrangement feel ample and deliberate.

Other Additions to a Cheese & Charcuterie Board

A cheese board goes from good to great with the addition of a few *extras* — some crunchy, tender, sweet, and pickly bits to cut through the salt and fat of the main event. Little bowls of one-biters like roasted nuts or olives, provide necessary textural contrast. Briny bites like a cornichons or gherkins refresh your palate. Finish things off with a few condiments. Grainy mustard, honey, and jam all adds a spreadable or drizzly pop of flavor. The sweet and salty contrast of jam or honey will work will with almost any cheese.

Best Crackers for Cheese

PRO TIP: Don’t forget the carbs. Your cheeses and spreads will be SO lonely without something to put them on. Simple crackers will do the trick, providing a dependable base without overpowering any exciting flavors. For a gourmet touch, try this: thinly slice a baguette, brush it with olive oil, sprinkle with salt, and toast in a 400ºF oven for 15-20 minutes, flipping once.

Charcuterie & Cheese Board Tips

Fruit is your friend! Celebrate the time of year by adding some seasonal produce to your board. Concord grapes and stone fruit in the summer or citrus and pears in the winter add color, freshness, and a welcome respite from cheese.

PRO TIP: Temperature matters. Take your cheese out of the refrigerator at least 1 hour before you plan to serve it, to come to room temperature. A cheese’s flavor, smell, and texture changes in the cold (and not in a good way), and you want those wedges and wheels to shine!

Charcuterie & Cheese Board Pairings

Cheese’s best friend? Wine, of course. Check out the Blue Apron collection of food-friendly white wines, six wines to pair with your festive holiday cheese board.

Five-Ingredient Lemon Croissant Bread Pudding

Five-ingredient recipes can be a lifesaver when you want a simple treat. When you keep the shopping list this short, each ingredient really has to hold its own. We used flaky pastry as the base of this croissant bread pudding to create an impressive dessert (or breakfast) that will make it seem like you spent hours in the kitchen.

The key to good bread pudding is starting with stale bread (or croissants). The slightly dry pastry does a better job of absorbing flavor and moisture from the custard. This croissant bread pudding is a great way to use up day-old pastry leftover from breakfast.

To start, all you do is cut your croissants into pieces like the ones you see above. You can also just pull them apart if you don’t want to deal with a cutting board.

In order to give your bread pudding a little bit of a twist, add some lemon juice and lemon zest to the custard mixture of eggs, cream, and brown sugar.

Pour that over your baking dish full of croissant pieces, let the custard mixture sink into the croissants for half an hour, and put the whole thing into the oven. The croissants will puff up and brown on top.

Lemon Croissant Bread Pudding

INGREDIENTS

2 eggs
2 cups half-and-half
1/2 cup light brown sugar
4 croissants (stale if possible – stale bread always works better for bread pudding)
1 lemon

Preheat the oven to 325°F.

Cut or break the croissants into medium-sized pieces and place into an approximately 10-by-7-inch baking dish.

Using a peeler, take the skin off the lemon and mince the zest. Cut the lemon into quarters.

Whisk the eggs, half-and-half, light brown sugar, lemon zest and the juice from 2 lemon wedges (or all 4, if you’d like it to be more lemony), until thoroughly combined.

Add the egg mixture to the baking dish. Let this mixture soak for at least 10 minutes or up to 30 minutes.

Bake the pudding for 1 hour or until the middle is set. Remove and let cool and completely set for about 20 minutes. Serve your croissant bread pudding plain, with a scoop of vanilla ice cream, or with a dollop of whipped cream.

For more five-ingredient recipe ideas, try these easy brownies.

How to Make the Best Grilled Cheese Sandwich

Grilled cheese is delicious any time of day. Two slices of white bread with gooey American cheese is a perfect lunch order at your favorite diner. Whole wheat toast with melted slices of Swiss makes a perfect snack after a stressful day. For a full-on dinner, we love to create gourmet sandwiches with great artisan bread, imported cheese, and fresh vegetables.

For example—try pairing sourdough bread with Danish fontina cheese, which melts into an extraordinarily gooey filling. For veggies, try adding a few summer heirloom tomatoes, spicy leaves of rocket, and rings of red onion.

Once you’ve picked your ingredients, it’s time to focus on technique. The goal is to crisp the bread at the same rate that the cheese melts. You’ve got to use enough fat—butter olive oil, or mayo—in the pan so that the bread gets really golden. Below, we’ve rounded up some of our favorite tips for making great grilled cheese sandwiches. Read on to become a sandwich pro!

Our Tips for Making the Best Grilled Cheese

The Best Cheese for Grilled Cheese

Cheese is arguably the most important ingredient in this sandwich. Use a melty cheese for the best results. For a flavor, fontina and gruyere are two of our favorite options. For pure meltiness and nostalgia, American Cheese is the answer. Avoid soft cheeses like goat cheese and feta, which don’t melt easily.

The Best Bread for Grilled Cheese

When it comes to bread, any loaf that you like will work well. What matters most is how you prepare if. For the best results, toast your bread first. A quick toast will help your bread develop the golden edges and luscious crisp that you’re after. It’ll also help prevent the bread from getting soggy, no matter how many fillings you add.

Apply Pressure

Press down on the sandwich with your spatula. This flattens the exterior against the hot pan, ensuring even cooking.

Fillings for Grilled Cheese

Add flavor with great filling ingredients, like fresh or sautéed vegetables, avocado slices, bacon, or pesto. Hearty fillings can transform this simple sandwich from snack into dinner. Try the recipes below for inspiration.

Recipes

Caramelized Onion Grilled Cheese with Butter Lettuce Salad & Creamy Fig Dressing

Sweet Pepper & Fig Grilled Cheese with Butter Lettuce & Peach Salad

Muffuletta-Style Grilled Cheese Sandwiches with Baby Romaine & Pistachio Salad

Fan Favorite tips

The best version has a THIN layer of mayo on the grilled-sides of both pieces of bread instead of butter. No grease, crispier bread, and meltier cheese! —Alyssa Kevlahan

Melt butter in the microwave, then brush the bread before putting it on the pan. Makes for the perfect medium browning throughout. Can use olive oil, in place of butter. But butter is better! — Christopher Perusse

Sounds weird but bread and butter pickles and potato chips- on the sandwich. Yum! — Danni Skaricki

Dijon mustard and multi-grain or sourdough bread. —Jane Rizza Scammon

My son’s grilled cheese trick, at the age of 8, was to toast his bread in the toaster. Butter both sides of both bread slices, place cheese between the bread slices and microwave for 40 seconds. He made me one once, it was actually pretty good. — Doug Riggle

How to Tame a Raw Onion’s Bite

This post was contributed by Lori Yates from Foxes Love Lemons. Today we’re talking raw onions, one of the most common, most flavorful ingredients in our pantry.

I have a love-hate relationship with red onions. My grocery store sells the most amazing chicken salad sandwiches. They’re made with just a few simple ingredients—chicken, celery, dried cherries, red onions, and mayonnaise. One day I attempted to save money by making them myself at home. Unfortunately, my first attempt was a disappointment. The problem? The harsh flavor of the raw onion overpowered everything else in the sandwich, even when I significantly reduced the amount. The whole thing just tasted like an onion salad sandwich, and it left my breath in a sad state of affairs for hours after.

My struggles came to an end in culinary school. During several of my classes, the students were in charge of running the restaurant at the front of the school. One of the most boring (but necessary) tasks was prepping ingredients for side salads. We peeled and thinly slice red onions and then soak them in a big bowl of ice water. The onions soaked in the water at least 10 minutes, but they can really sit in there for several hours while you finish the rest of your daily tasks. After soaking, the onions were drained, patted dry, and refrigerated until lunch service started.

The sulfur compounds that give the raw onions their pungent, harsh flavor dissipate in the bowl of water, leaving the resulting onion with a more mellow flavor. When you use cold water, the onion remains super crunchy. In fact, if you have a slightly older onion that is getting a bit soft, the cold water will make it crunchy again.

I’ve had hundreds (thousands?) of simple restaurant side salads in my life, but none are as good as the ones we made at my school. The harsh bite of the red onion was completely tamed by the cold water. The flavor of the onion came through without that spicy, burning feeling in your mouth and nose. Better yet, there was no terrible onion aftertaste for the rest of the day.

Try this trick for salads, sandwiches, tacos, or any dish where you want a little flavor of onion, but don’t want that to be the only thing you taste.

How To Slice Meat Against the Grain

When you’re serving beef dish, like zippy flank steak tacos or rich sirloin with a side of potatoes, you goal is tender meat with an enjoyable bite. To achieve the perfect texture, you need to do more than cook your protein correctly. You also need to slice the meat against the grain. This final step can make a huge difference when it comes to the overall quality of your meal. It’s not difficult—it’s just a matter of learning how to identify the grain in a piece of meat.

What is the grain in meat?

Meat is a muscle. The ‘grain’ refers to the muscle fibers, and the direction in which they run. For a tougher piece of meat, like flank or hanger steak, the grain is fairly pronounced. Tender cuts like fillet mignon have a finer grain, which can be more difficult to identify. You don’t want a long and stringy bite of meat. When you cut against the grain of the muscle, you get hundreds of tiny fibers instead of one long one. That makes the meat melt in your mouth.

How to find the grain on a piece of meat?

If you look closely at your meat after it has been cooked, you’ll see little lines running across it. That’s the grain we’re talking about. To slice meat against the grain, just hold your knife perpendicular to the grain and cut thin slices.

Next time you cook a flank, hanger, or skirt steak, check out the grain in the meat before you sear it. The grain won’t always be obvious, but if you look carefully you’ll find it. Now you’re on the path to tender, satisfying bites.

Check out a few more of our favorite steak recipes:

Ready to get cooking? Learn how to make the perfect steak.

How To Make Restaurant-Style Crispy Hash Browns at Home

Lori Yates, from Foxes Love Lemons has worked with some of the country’s best chefs. Her tips will help make you a faster, better, and more confident cook. Her post today is all about mastering the process of making crispy hash browns at home–exactly the type you’d get in a diner. Pair them with one of our homemade breakfast recipes.

grated potatoes for hash browns — Grated russet potatoes

Before I went to culinary school, I was just terrible at making breakfast. I could cook a perfect steak, make salad dressings from scratch, and bake a homemade chocolate cake. But ask me to cook breakfast, and you’d get a comically, ridiculously bad meal. Eggs were overcooked. Toast was burnt. And the biggest offense: hash browns were soggy. I now know that my problem was stirring. You shouldn’t stir if you want crispy hash browns.

My school must have realized that lots of cooks struggle with the first meal of the day, as the second class in my curriculum was “Breakfast & Pantry.” The “pantry” portion was a quick week of making salads and sandwiches, but breakfast cookery was the main event.

The hash brown station came with a handout that said “HASH BROWNS: Daily Required Objectives.” In the interest of saving breakfast nationwide, let’s walk through them so you, too, can make restaurant-quality breakfast spuds at home.

Steps to Make Crispy Hash Browns

Pre-Cook the Potatoes

Your first task is to pre-cook the potatoes. Allow for one large Russet potato for every two people you need to serve. Leave the skin on, wash them, poke a few holes with a fork, and either bake them in the oven or zap them in the microwave until they are just tender. This step can be done a few days in advance. When they’re tender, just throw them in the fridge, uncovered.

Prepare Potatoes for Frying

When you’re ready to get your hash browns on, peel the cooled potatoes (or leave the skin on if your prefer) and grate them on the largest opening of a box grater. Grab a nonstick skillet and coat it with a little bit of olive oil or butter.

crispy hash brown ingredients — Grated potatoes, ready to fry

How to Cook the Hash Browns

Heat the skillet to medium-high heat, then sprinkle in your grated potatoes in one even layer. You want to make a layer that is no more than 1-inch thick, so work in batches (or multiple skillets) if necessary.

As soon as your potatoes are in the skillet, sprinkle them with salt and pepper, and reduce the heat to medium-low. Do not disturb them until they are dark golden brown on the bottom. NO STIRRING. You can gently lift up one edge of the potatoes to check on them occasionally.

Using a large plate that covers the skillet, flip the potato cake and return it to the pan.

Increase the heat to medium-high again. Sprinkle with salt and pepper, cook 2 minutes, then reduce the heat to medium-low. Continue cooking until this side is dark golden brown, and you’re done!

Transfer to a serving plate (or use the plate you utilized for the flip). Garnish with parsley if you desire, but I’m usually way too lazy on Sunday morning for that. Cut into wedges and serve your guests restaurant-quality crispy hash browns.

Five-Ingredient, Super-Easy Brownies

Brownies — universally beloved, endlessly adaptable — can be cleanly divided into two categories: fudgey and cakey. The variety made with melted chocolate yields a dense, fudge-y bar that begs for a glass of milk. The other, the kind made with cocoa powder, comes out moist and cakey with a crackly top. We love both versions equally and could not possibly pick a side, but when we find ourselves in the middle of a chocolate emergency (you’ve had one of those before, right?), we always go the cocoa powder route. These five-ingredient brownies will scratch your chocolate itch in a hurry.

Cocoa powder-based brownie recipes are notoriously simple, requiring only a handful of ingredients and about five minutes of active work before the pan goes in the oven. Our favorite iteration requires no fancy equipment, no waiting for butter to soften, and nothing more than a few pantry and fridge staples:

That’s it. Seriously. All-purpose flour, white granulated sugar, unsweetened cocoa powder, a pair of eggs, and a bit of unsalted butter — a collection you very well may have at the ready at this very moment, just begging to become a pan of brownies. Scroll down to read Blue Apron’s Five-Ingredient, Super-Easy Brownie recipe in full and never panic during a chocolate emergency again.

Five-Ingredient Brownies

Brownie Ingredients

½ cup all-purpose flour
1 cup granulated sugar
½ cup salted butter, melted and cooled, plus more for greasing the pan
2 large eggs
1/3 cup unsweetened cocoa powder

Method

Prepare the pan:
Place an oven rack in the center of the oven, then preheat to 350°F. Grease a 9-by-9-inch baking pan across the bottom and up the sides.
Make the batter:
In a medium bowl, whisk together the flour, sugar, and cocoa powder. In separate bowl, whisk together the melted butter and eggs. Add the wet mixture into the dry mixture, stirring until just combined.
Bake the brownies:
Transfer the batter to the prepared pan and smooth the top into an even layer. If you’re into it, you can scatter the top of the brownies with flaky sea salt before sticking them in the oven. The salt adds a bit of crunch to each bit, as well as highlights the full flavor of the chocolate. Bake 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool 5 minutes before slicing. Enjoy!

If you’re hungry for even more dessert, try these five-ingredient blondies.

How to Cook Rice Like Pasta

rice cooked like pasta — Straining brown rice

Honestly, rice makes us a little emotional. Rice was one of the first cultivated foods in the world, and it’s the fundamental base of many different cuisines that we love. Rice has spread all over the world since it was first cultivated over 13,000 years ago. Today, there are nearly 40,000 cultivars of rice, and almost as many cooking methods. If you have a tried and true rice method that you love, stick with it! If you’re never happy with the way your rice turns out, consider this tip: try cooking rice like pasta.

Well-cooked rice should be soft, but not mushy. Each grain should retain its individual structure, but it shouldn’t be too dry. Overcooked rice will boil apart into a soupy mess. Undercooked rice won’t absorb sauce as well, and can cause digestive issues. We have six different types of rice in our pantry: white long grain, jasmine, brown, carnaroli, sushi, and a red rice blend. These rices all have slightly different husks, starches, and protein content. All of this affects the cooking time and technique.

How to cook rice like pasta:

Fill a medium pot ¾ of the way full with water
Add a generous pinch of salt
Bring the water to a boil over medium-high heat
Add rice and cook, uncovered, until tender
Turn off the heat, drain the rice thoroughly, and return to the pot for seasoning, or serve

This takes about 10-13 minutes for long grain white rice, but will take less time if the rice has been parboiled. Check the instructions on the packaging to confirm.

The advantage of this method is clear. When you cook rice like pasta you don’t have to double check the ratio of water to rice, or measure the water. You also don’t have to watch the stove quite as closely, since there’s no risk of the bottom burning. If you’ve had trouble with steamed rice in the past, give this technique a spin with one of these recipes:

Chicken & Coconut Curry over Brown Rice

Togarashi Chicken & Brown Rice Bowls with Roasted Squash & Miso-Sesame Dressing

Chicken & Brown Rice Bowl with Marinated Vegetables & Sambal Sauce

How to Make Baked Potatoes

future baked potatoes — Five potatoes, endless possibilities

A potato can make any meal complete. Whether your salmon and broccoli are looking lonely, or you’re looking for something to bury under chili, a humble baked potato is the way to make an average dinner into a filling feast. When it comes to actually baking a potato, you have a few options.

Making a Baked Potato in the Microwave

There’s no doubt that microwaving a baked potato will save you time. Depending on the size of your spud, it probably only needs about 5 minutes to cook completely in the microwave.

To try this method at home, start with a clean potato. Using a fork or knife, poke several holes all over the surface of the potato. Don’t skip this step! Ventilating the potato will keep it from exploding in the microwave.

Place the potato on a plate, and microwave it for 5 minutes. Test for doneness by inserting a knife into the potato. It should be easy to insert the knife all the way to the center. If the potato still feels hard in the middle, microwave in 30 second increments until it is soft. Let the potato rest for 5 minutes before attempting to cut open and eat. The inside of the potato will be piping hot. Steam generated during cooking also creates pressure, so the potato could actually burst open if punctured suddenly.

The obvious downside here is that a microwave simply cannot make things crispy. If your favorite part of a baked potato is the crispy skin, then a microwave alone will not yield the results that you want.

baked potato with sour cream — Can’t go wrong with sour cream and chives

Making a Baked Potato in the Oven

This method takes significantly longer. You’re looking at about 1 hour before that potato reaches your plate, but you’ll be rewarded with a soft potato covered in crispy skin. To make a baked potato in the oven, start by preheating your oven to 450°F. Use a fork to pierce the skin of the potato several times to create vents for escaping steam. Place the potato on a tray and bake for 1 hour. Remove the potato, slice open, and top as you see fit.

Quick & Crispy Skin Baked Potato

If you’re looking for speed and cripiness, your best bet is a combination method. To do this, preheat your oven to 450°F. While the oven is heating, poke holes all over your potato and microwave for 5 minutes.

Remove the potato and brush the surface with olive oil. Transfer the potato to the oven, and leave until the skin reaches your desired crispness.

Baked Potato Toppings

A baked potato is like a blank canvas. They’re delicious with just butter and salt, but if you’re feeling inspired you can top yours off with chili, sour cream, cheese, or just about anything.

Sheet Pan Dinner Recipes

Sheet pan dinners are nothing short of a cultural revolution. There’s so much to love about these easy techniques. If you use a good recipe, you’ll end up with a flavorful main and side, but you’ll only do the work (and dishes!) of making a single dish. Look for Blue Apron sheet pan dinners on our hassle free menu, and get a jump start with these ideas below.

10 Sheet Pan Dinners That Deliver All the Flavor Without the Work

1. Sheet Pan Pork Roast with Roasted Vegetables & Fig-Dijon Sauce

A pork roast, paired with a hearty trio of brussels sprouts, carrots, and sweet potatoes makes a satisfying dinner. Toss them in balsamic-marinated shallot, and top with mustard sauce for a zesty finish.

2. Sheet Pan Honey-Chipotle Pork Roast with Potatoes, Butternut Squash & Brussels Sprouts

Serve this heart pork roast with tender vegetables all prepared on the same tray. Topping with a creamy, bold glaze of sweet honey, spicy chipotle chile paste, and mayonnaise makes this dish unforgettable.

3. Sheet Pan Salmon & Olive Vinaigrette with Roasted Vegetable & Arugula Salad

Roasted salmon with green beans and arugula makes a light dinner that doesn’t skimp on flavor. This recipe was inspired by a classic salade Niçoise.

4. Sheet Pan Pork & Sour Cherry Sauce with Potatoes & Green Beans

A tangy sour cherry spread makes this dish super lively. Fill out your plate with roasted potatoes and green beans for a dinner that’s both easy and luxurious.

5. Crispy Curry Chicken & Roasted Vegetables with Coconut Rice & Creamy Tomato Chutney

The purple cabbage makes this dish healthful and beautiful. Top it off with crispy panko-coated chicken for a curry-inspired weeknight meal.

6. Sheet Pan Panko-Crusted Chicken with Vegetables & Maple-Mustard Sauce

A little bit of breading makes everything better. The panko crust on this chicken takes this from a standard meat and vegetables affair to a crowd-pleasing dinner full of interesting texture. The sauce brings a delightful tangy mustard flavor.

7. Sheet Pan Italian Pork with Roasted Vegetables & Spicy Lemon Dressing

After it’s all roasted, this dish gets topped off with a spicy garlic dressing that you’ll want to make again and again.

8. Sheet Pan BBQ Pork with Roasted Vegetables & Maple-Mustard Sauce

This dish roasts spice rubbed pork alongside a medley of brussels sprouts, carrots, and potatoes. It all comes together with a drizzle of maple-sweetened creamy mustard sauce for a dish that’s sweet, savory, smokey, and simple.

9. Sheet Pan Chipotle Pork Roast with Butternut Squash & Brussels Sprouts

A bold glaze of fresh lime juice and smoky chipotle chile paste makes this pork dish unbelievably flavorful. Hearty squash and brussels sprouts round out this satisfying dinner.

10. Sheet Pan Cilantro Chicken with Shawarma-Spiced Vegetables & Tahini Sauce

This irresistibly-tender dish uses a mix of creamy labneh and cilantro sauce as a marinade for chicken breasts. To fill up your plate, it’s paired with a trio of hearty vegetables—all topped with a drizzle of rich tahini sauce, crunchy almonds, and sweet dates.

Try These Faster Cooking Techniques for Easy Dinners

Are you ready for home cooking to get even easier?

Meet the techniques you’ll love. These simple cooking methods will help you get dinner on the table with less prep, and less cleanup. It’s all the flavor with a fraction of the work. You’ll feel like a kitchen genius, and by simplifying dinner, you’ll have more time to focus on the things that matter most.

Read about these easy cooking methods, and sign up here to get all the ingredients you’ll need to create these dinners delivered to your door.

One Pot Dinner Recipes

One pot, zero problems. These recipes will help you create flavorful, filling dinners with just one sturdy pot on the stovetop. This method is perfect for noodle and rice-based dishes, soups, stews, and more.

One-Pot Chicken & Creamy Spinach Rice

Stainless Steel Stockpot

Sheet Pan Dinner Recipes

Sheet pan dinners are the ultimate simple meal. They don’t need a million pots and bowls, or any expensive equipment, they just require one simple rimmed baking sheet. You’ll use that pan to cook a protein and a side dish in the oven at the same time. That means you’ll get a whole flavorful meal with no multi-tasking and limited cleanup.

Sheet Pan Chipotle Pork Roast

A Classic Sheet Pan

Skillet Dinner Recipes

Skillet dinners can go from the stovetop to the oven. If you’re looking for a saucy dinner with a satisfying crunchy top, this is the perfect choice for you. Best of all, you can serve it right out of the skillet, making cleanup seriously minimal.

Italian Chicken & Yellow Tomato Skillet

The Field Skillet

Oven-Baked Dinner Recipes

An oven-baked dinner is just what it sounds like: everything is baked in the oven in a baking or casserole dish. These recipes may display a longer cooking time, but don’t worry, most of it is inactive. Just assemble the ingredients in the pan, toss it in the oven, and do something else while it bakes.

Oven-Baked Cheesy Chicken

French Baking Dish

Look for the “easy prep and cleanup” badge to find delicious meals with fewer dishes and minimal stress. Sign up here to try these easy cooking methods in your home.