Cooking
Sheet-pan chicken with spicy corn, roasted fish with cherry tomatoes and shrimp enchiladas verde showcase summer’s flavors with minimal cleanup.
By now you know that we here at New York Times Cooking love a one-pot meal, any day, any way, any season. Winter’s obviously one-pot prime time — think bubbling stews and soups that come together after hours of low heat. But one-pot simplicity is just as handy in these hazy, lazy dog days of summer, when you can showcase the bounty of summertime fruits and vegetables.
Case in point, sweet roasted corn kernels will show at their very best in this easy sheet-pan dinner, which also features golden chicken thighs and plenty of jalapeños, both pickled and fresh, for a full-spectrum chile kick. It’s a five-star vehicle for summer corn that’s light, colorful and easy to make.
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Sheet-Pan Chicken Thighs With Spicy Corn
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For a milder dish that nixes the chiles but still wins all the stars, Lidey Heuck’s one-pan roasted fish with cherry tomatoes calls on sliced shallots, lemon zest and herbs to season the delicate filets of cod or halibut. Serve it with bread for mopping up the jammy tomatoes that collapse into a fragrant pool of olive oil in the pan.
Tomato season also means it’s tomatillo time. These husk-wrapped green nightshades are ripe and ready to be turned into salsas and soups, braises and pickles. Sarah Copeland’s ready too, puréeing them with jalapeños and onions to make a tart, cilantro-flecked sauce for her amazing one-pan shrimp enchiladas verde.
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