Less cleanup means more time to spend getting out and about. Hence, a raft of one-pan recipes from new spring cookbooks.
Mediterranean Sausage and Grapes. The addition of cooked-polenta half moons makes this a meal.
Pear, Brie and Arugula Quesadillas. These are light and elegant; serve as appetizers or a main course.
15-Minute Flounder. Layering fillets and pesto helps keep the fish moist as it roasts in the oven.
Sumac Roast Chicken With Carrots and Chickpeas. A quick spice paste delivers deep flavor.
Sriracha-Roasted Cauliflower. Hot, crispy and juicy — what more do you want?
Spiced Carrot, Leek and Lentil Soup. Common vegetables combine with spices to make something special; serve it chunky or pureed.