Smidgen Podcast Episode 002: It's Called Baking

Posted on June 20, 2019 by Anne Milneck | 1 comment

Your eyes eat first, right? Wrong. Today, our phones eat first. And for at least 6 years (an eon in social media years,) our phones have been eating Sheet Pan Suppers. Anne shows her cranky side and frustration over this “new” way of cooking—it’s called baking. While we are, in all seriousness 100% behind this cooking method, we did want to find out why the Sheet Pan Suppers “trend” caught on and keeps on keeping on. Anne covers this Phone to Fork movement with lots and lots of deliciousness along the way.


After talking with our guests, Anne heads to the Red Stick Spice test kitchen with store staffer and fellow plant eater Sara where they put a rainbow of veggies on multiple sheet pans then lose all their manners and talk with their mouths full of Sheet Pan Carrot tacos with Big Batch Restaurant Style Salsa.   

Before you listen or watch, print out our shopping list for this episode!


Here’s a list of the links we mentioned in the podcast:

  • First up, be sure you have several 18X13 inch sheet pans in your cupboard. In Baton Rouge, you can stock up on sheet pans at Ducote’s Restaurant Supply. They’re also available at Sam’s Club or online.
  • Sheet Pan Suppers author Molly Gilbert was a world of information. Molly and Anne talked about several recipes including Dorie Greenspan’s Sheet Pan Chicken with Apples along with Molly’s recipes for Baked Brie & Strawberries (page 9,) Crispy Mushrooms & Burrata Crostini (page 28,) Roasted Crisp Topped Eggplant with Chickpeas (page 150,) Greek Stuffed Roly-Poly Squash (page 166) and Orange Cardamom Pound Cake (page 246.) New to sheet pan suppers? Molly recommends that you start with Quick Chicken & Baby Broccoli with Spicy Peanut Sauce on page 52 of her book. Head over to Molly’s blog Dunk & Crumble for more recipes, and be sure to give her podcast And Eat It Too a listen—big, big fun!
  • Anne then chats with cooking instructor Lili Courtney about how the secrets to successful sheet pan suppers. Check out Lili’s Tarragon Mustard Sheet Pan Chicken Thighs. Be sure to keep an eye on our cooking classes and grab a seat in Lili’s next Skillets & Sheet Pans class.
  • Anne and social media manager Chelsey chatted about all things photo-worthy including her boutique Sosis. Be sure to check it out! We also filled our heads with more social media knowledge with local influencer Erin Bowling. Be sure to follow her on Instagram: @eatbatonrouge.
  • Anne & Sara head to the test kitchen to cook up Sheet Pan Carrot Tacos. We used our Taco Tuesday Blend and Garlic Jalapeno Extra Virgin Olive Oil. Then we blitzed up a blink-and-you’ll-miss-it Restaurant Style Big Batch Salsa. Whether you’re feeding carnivores or veggie eaters, this recipe satisfies 100% of the time.
  • Sara, our test kitchen sidekick, is also a professional organizer. You can find her over at South Coast Organizers


    Listen to Smidgen on the podcast player above or on Apple PodcastsSpotifyGoogle Podcasts, or your favorite podcast app.



    1 Response


    June 25, 2019

    Ann, I’ve learned a lot by listening to your podcasts. I think the whole idea about baking not being new is correct. But when I learned to cook years ago, we might bake the chicken in one pan and cook the vegetables in several pots on the stove. I think what makes this appealing is the one dish for cooking and serving. Also the versatility that the process lends itself to so many different foods. This one dish cooking is different from the casserole or crock pot that we grew up with, which are also fine but take more time. I’m checking the cook book out from our library to try some of the other recipes you mentioned. Keep Smidgen coming. Jo

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