Sheet-Pan Dinners

In this simple chicken bake, the skin gets good and crispy, and the juices make the vegetables extra-succulent.

Roasted root vegetables and spicy greens complete the meal.

Oltranti and his family prepare this dish with rabbit, but it's equally appealing with chicken. Roasted with super-savory pancetta and olives, the garlicky meat stays moist in a shallow bath of white wine.

Topping the chicken with pancetta slices before roasting adds a rich flavor.

Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.

Simple to prepare but impressive when served, this is spring elegance at its best. The salad is shown with purple watercress, a beautiful, rare variety you might find at farmers' markets. Green watercress works great, too.

The whole beet—greens and all—is used in this clever, elegant main. Gremolata—a mixture of chopped herbs, garlic, and citrus peel—is the classic topping for osso buco. This garlic-free variation gives bright, fresh flavor to the halibut.

A shot of vinegar enlivens the concentrated sweetness of roasted parsnips—a perfect complement to simple roast chicken.

Don't worry if the fat seems a bit high—it's mostly the heart-healthy kind from the fish.

Moderately priced avruga caviar (smoked herring roe from Spain) gives cooks a chance to throw caution to the wind and experiment. Stephen Harris purées it into a slate-gray emulsion, bringing visual drama and a smoky flavor to delicate salmon. Fleur de sel is a good substitute for his house-made sea salt.

The buttery sauce that coats the crabmeat and the shells is part of the pleasure of this dish; to really enjoy it, dispense with the utensils and just eat the crab with your hands. Serve with a green salad dressed with tarragon vinaigrette and plenty of crusty sourdough bread.

We've substituted Cornish game hens (which are much easier to find) for the squab used at Gary Danko in San Francisco. At the restaurant, the squab is stuffed with a mixed-grain pilaf. We suggest serving this with couscous or rice pilaf.

Can be prepared in 45 minutes or less.

This pizza's topping is inspired by the traditional Swedish casserole known as Jansson's Temptation. Can be prepared in 45 minutes or less.

Although it would be years before most Greek cooking would become familiar to Americans, one Greek dish, moussaka, did catch on in the seventies.

This recipe can be prepared in 45 minutes or less.

Most Moroccan fish specialties are prepared with a marinade called charmoula. Paprika, cumin, cilantro and garlic usually form its base, with other seasonings-such as the saffron and turmeric here-added for variation.

Can be prepared in 45 minutes or less.