At ckbk we are enthusiastic proponents of sheet pan cooking. It makes so much sense, especially when you are short on time and want to minimize cleanup. Here's the basic formula. Prep your protein, chop and slice your vegetables and aromatics, next pile everything onto a sheet pan. Drizzle with your oil of choice, follow with liquid seasonings and an acid (perhaps soy or tamari, Worcestershire sauce, tarragon vinegar or a splash of lemon juice) then sprinkle generously with salt, freshly-cracked black pepper and spices- if you like. Toss the entire mixture with some herbs if you have them on hand. Then set a timer, put your feet up and let the oven do the work for you. Roasting is a superior way of extracting the natural sweetness from vegetables. Keep the heat high and cook briefly for tender and juicy meat, poultry, or fish with a caramelized, crusty exterior. Sound enticing? Try out the recipes in this collection and we promise this method won't let you down.