Crispy Base + Melty Sauce + Flavorful Topping = Nachos make a perfect sheet pan dinner! It's like a dream come true!

Written by the irrepressible Dan Whalen, Nachos for Dinner combines the mad-genius spirit of his previous books, S'mores and Tots!, with the practical brilliance of Sheet Pan Suppers. First Whalen breaks down the nacho's intrinsic appeal to its three essential components--a crispy base, a melty sauce, and a flavorful topper.

And then he gives you the three flavor profiles--a lot of umami, a little

heat, and something bright-tasting, whether pickled or fresh. From there the

world is your nacho plate. Of course there's the chips-and-cheese classic, but then the nachos veer decidedly into dinner, with favorites from every part of the meal from French Onion Nachos, Buffalo Chicken Nachos, and Cobb Salad Nachos to Fish Taco Nachos, Banh Mi Nachos, and Shrimp and Grits Nachos. And there are plenty of not-chos (that is, nachos that use other ingredients for the chips)--like Lasagnachos, Scallion Pancake Nachos, and Pretzel and Brat'chos. Even Apple Pie Nachos for dessert.

酥脆的底料+融化的酱汁+美味的浇头=墨西哥玉米饼，一道美味的平底锅晚餐！如同美梦成真！

丹·惠伦（Dan Whalen）结合他以前的作品《牛轧糖饼干块！》的疯狂天才精神和《平底锅晚餐》的实用智慧，满腔热情地撰写了这本书。首先，惠伦将玉米饼分解为三个基本组成部分——酥脆的底料、融化的酱汁和美味的浇头。然后无论是腌制的还是新鲜的，都提供了三种风味——鲜味、辣味和甜味。从此，这盘玉米饼就是你的世界。当然，还有经典的薯片和奶酪，但晚餐显然以玉米饼为主，从法式洋葱玉米饼、布法罗鸡肉玉米饼、科布沙拉玉米饼到鱼肉卷玉米饼、越南三明治玉米饼和鲜虾玉米饼，每一种都非常受欢迎。还有很多用其他成分作为薯片的玉米饼，如烤宽面条玉米饼、葱油玉米饼以及椒盐卷玉米饼，甚至还有苹果派玉米饼作为甜点。