Results tagged pan from David Lebovitz

I’m a random collector of Le Creuset. When rifling through a random box at a flea market in France, a hint of one of their trademark colors may catch my eye. I’ll pull out the pot, inspect it (never with too much excitement because if I plan to bargain for it, I need to keep my cards close to my chest), then either make an offer…

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One of the best ways to ensure that baked goods will come out of a pan, especially sweet treats that tend to have sticky edges, it to line a baking pan with aluminum foil. Bar cookies and brownies are very good candidates for baking in foil-lined pans. I recommend using the heaviest aluminum foil you can find as the flimsy stuff tears easily. Here’s how…

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Spain isn’t quite known for its breads. It’s probably because bread is more used as a vehicle for eating other foods – like pan con tomate (toasted bread with olive oil, then rubbed with fresh tomato and a bit of salt) or as a resting place for marinated sardines, or another tapas, rather than enjoyed on its own. To make a little confession; when I…

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A while back, someone posed the question on Twitter, asking it was okay to bring your own knives if you’re a houseguest for the weekend. It’s a question I didn’t think was all that odd, since I do it all the time. Then a friend of mine also noted recently that, like me, he brings red pepper powder with him, when he’s cooking in an…

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Last summer when I was in New York, a French acquaintance sent out a missive, looking for an Angel Food Cake pan in Paris. I’ve been thinking about making one for a number of years. But there are a number of American baked goods that don’t quite translate, and this classic cake – made like a big, baked meringue – well…I was pretty certain this…

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