This sheet pan bibimbap is the easiest way to bring some serious flavor to a weeknight dinner. It's packed with crispy tofu, ...

These tender and juicy Sheet Pan Chicken Thighs with roasted peppers, mushrooms and onions is a super easy recipe that uses ...

Once butter is melted, toss vegetables to coat, and roast until glazed, about 5 minutes. Arrange roasted vegetables on a platter, top with watercress, and season with flaky sea salt to taste ...

1 pound wild mushrooms, such as oyster, shiitake (stems removed) and chanterelle, torn into bite-size pieces 5 large scallions, cut into 3-inch lengths Olive oil ...

¼ teaspoon black pepper. Preheat oven to 400 degrees. Coat two rimmed sheet pans with cooking spray; set aside. In a small bowl, whisk together vinegar, brown sugar, oil, garlic, rosemary, thyme ...

Roast for about 30 minutes, until the mushrooms and lemon are browned and the chicken is cooked through. Meanwhile, in a small bowl, mix the remaining 6 tablespoons of olive oil with the 1/2 cup ...

1. Whisk the marinade ingredients in a large bowl. Add the chicken and turn to thoroughly coat. Cover and refrigerate for at least 1 hour or up to 24 hours.

Extra-virgin olive oil. 2 large garlic cloves, minced or pushed through a press. 2 tablespoons tomato paste. 1 teaspoon ground cumin. 1 teaspoon sweet paprika ...

Turn out onto a rimmed sheet pan (save the bowl) and roast for 20 minutes. Stir and continue to roast until vegetables are browned and tender, 10 to 15 minutes more. 3 ...

1 pound wild mushrooms, such as oyster, shiitake (stems removed) and chanterelle, torn into bite-size pieces 5 large scallions, cut into 3-inch lengths Olive oil ...