"I don’t have a go-to meal, but I have a go-to technique.You start off with a big empty 12-inch pan. You can have four chicken breasts, season with salt and pepper, skin side down. You get a really gorgeous sear, nice and crunchy and then flip it over and you can just take fresh vegetables, amazing Summer beans and corn, and cherry tomatoes, lay them in the corners. Stick the whole thing in the oven for 12-15 minutes, and when it’s cooked all the way through, all the flavors really pull together. Let the oven do the hard part and create these one-pan meal, which is really something extraordinary.
Or as a busy mom, how many times have you built a lasagna. You bake it and you scoop it, and what does it look like? A mess. This (One Pan Lasagna) kind of re-engineers the whole thing."