Hot Sheet: Sweet and Savory Sheet Pan Recipes for Every Day and Celebrations by Olga Massov & Sanaë Lemoine

Lots of fresh new ideas for sheet pan cooking and baking in this beautifully photographed cookbook. Olga is a food editor at the Washington Post while Sanaë is a cookbook editor at Phaidon Press who took over Olga’s desk and files. They became friends and love to discuss recipes.

I tried three of the savory recipes, and would happily make all of them again. First, I made Roasted Greek-ish Salad with Halloumi, which includes a cucumber yogurt dip made with grated Persian cucumbers and chopped parsley. We’re roasted halloumi cheese fans here, but the cucumber yogurt dip stole the show. Next, I made Roasted Cherry Tomatoes with Whipped Ricotta, which features a honey drizzle and optional endive leaves, and was excellent on crusty bread. Finally, I cooked Sausages with Fennel, Peaches, and Spinach. I substituted Field Roast veggie sausages, which worked well, and skipped the fresh basil. The roasted peaches, made with sliced frozen fruit, were an awesome touch.

Directions were clear and the flavors were delicious. Besides the savory sheet pan recipes there are also desserts, breakfast dishes, and simple pantry recipes. Many other recipes look enticing. If you enjoy sheet pan recipes, Deb Perelman’s Smitten Kitchen also has plenty. Enjoy!

Brenda