I’ve read a lot of hot takes about food and recipes over the years, but one genre that boggles my mind is when people argue that all recipes prepared with a certain type of equipment taste the same. I have seen this complaint leveled at the Instant Pot as well as the sheet pan.
Today I’m going to focus on the ubiquitous sheet pan, which can hold a world of flavors on its modest 13-by-18-inch dimensions. Plus, these kinds of meals often require less cleanup. No matter how many recipes we’ve shared, there are always more to consider. Here’s a roundup of some recent highlights from our archives that cover a wide range of flavors, ingredients and techniques.