Skillet & Sheet Pan

One pan, high heat and good timing: this chapter collects the dinners that depend on a hot skillet or a crowded-but-not-too-crowded sheet pan. Each recipe explains what the heat is doing, from the browning that builds flavor in a pan sauce to the steam that softens a breaded crust, so the method makes sense the next time it is cooked from memory. Temperatures are given in both °F and °C, with the food-safe internal readings for poultry, pork and fish stated plainly. Expect seared chicken cutlets with a crust that stays crunchy, thick pork chops pulled at the right moment, garlic butter steak bites in about 15 minutes, a salmon glaze that never burns, budget sheet pan fajitas and a whole roast chicken for first-timers.