Some cutting-edge appliances like the air fryer may have become popular in recent times, but the simple sheet pan has become as essential as a cast iron pan. Formerly often called a rimmed baking sheet and used for chocolate roll cake, the pan, always a restaurant workhorse, is now all you need for a meal. New York Times Cooking lists nearly 1,000 recipes with leaves, many of them dinners. As Olga Massov and Sanaë Lemoine demonstrate in their cheekily titled new cookbook, Hot Sheet, you can make almost anything but soup in a pan. They take you through breakfast, lunch, dinner and dessert using mostly half sheets (18 by 13 inches) but also quarters. They discuss the materials but, strangely, never mention the issue of warping, which cheaper non-reinforced pans are prone to. All-in-one recipes like fish over cabbage. chicken with olives, dates and preserved lemon; and also fried rice in a sheet pan; roasted carrots; and granola, they are the best. While you can use a pan to cook a whole chicken, duck, or rack of lamb, other tools could do the job just as well or better, especially when a recipe calls for two pans, which seems like a no-brainer. As for a clafoutis, a pie plate works just fine. Photos of well-used pans smudged with dark residue may resonate with home cooks.
“Hot Sheet: Sweet and Savory Sheet Pan Recipes for Every Day and Celebrations” by Olga Massov and Sanaë Lemoine (Harvest, $32.50).
Teas inspired by Frank Lloyd Wright
Tea Forté, the whole-leaf tea company with its signature pyramid packaging, pays homage to architect Frank Lloyd Wright. In collaboration with the Frank Lloyd Wright Foundation, he presented five teas inspired by the architect, who would have tea with apprentices in the afternoon. There are also teaware in burgundy-brown stone, cup and saucer and teapot that reflect the architect’s designs. Teas include Ceylon black tea, dark oolong and honey hojicha with hints of citrus. A tea gift set with cup and tea tray costs $65. The cup and saucer is $30, the teapot is $45 and the teas start at $28 for 10. A portion of the price supports the foundation. and Mother’s Day is approaching.
Frank Lloyd Wright Collection by Tea Forté, teaforte.com.
The Pasta Queen’s New Empire
Nadia Caterina Munno, known as the Pasta Queen on social media, has introduced a line of jarred sauces. Hers fit right in with an already crowded world where the trend is toward products with short and recognizable ingredient lists, no sugar or additives. The red sauces, Marinara, Spicy Arrabbiata and Spicy Vodka, are easy to like paired with pasta or on top of dishes like Eggplant Parm. More unusual are the white sauces, a rich four-cheese option that can shorten your mac and cheese when mixed with cooked penne and baked with slaw, and a creamy Parmigiano-Reggiano-infused lemon sauce that’s great mixed with tagliatelle or reheated for spoon over them. seafood such as crab cakes or sauteed flounder;
Pasta Queen Marinara, Spicy Arrabbiata and Spicy Vodka, $6.47 for 24 oz. Lemon Temptress, Four Cheese, $6.47 for 14 ounces, walmart.com, thepastaqueen.com.
Learn to cook Punjabi cuisine
Last year, Baar Baar, the creative Indian gastropub in the East Village, opened a sibling in the theater district, Gulaabo. It features classic Punjabi cuisine. Early next month, its chef, Paramjeet Bombra, will welcome a group of students into his kitchen for a hands-on class based on the traditions of his homeland, including how to use spices. The course will conclude with a meal paired with wines.
Param Bombra — Gulaabo, April 6, 9:30 am. to 1:30 p.m., $300, De Gustibus Cooking School, Gulaabo, 250 West 47th Street, degustibusnyc.com.
Here come the Easter Chocolate Bunnies
Harbor Sweets in Salem, Massachusetts was founded by Ben Strohecker. Robert L. Strohecker’s grandfather famously created a five-foot-tall chocolate Easter Bunny in 1890 that sat in the window of a drugstore in Reading, Pa., and is thought to have inspired chocolate Easter bunnies ever since. Harbor Sweets’ Easter collection for the holiday, out March 31, includes milk and dark chocolate bunnies, replicas of the original 4 ¾-inch tall. They contain some sweet treats and nuts inside.
The Robert L. Strohecker Chocolate Rabbit Collection, milk and dark with assorted chocolates, $59. individual rabbits, milk or dark, $19.75; harborsweets.com.
Bourbon With a Wine-Barrel Twist
This is not your grandfather’s bourbon. Great Jones Distilling Co. in Manhattan headed to the Hamptons to work with Wölffer Estate Vineyard, in Sagaponack, to acquire the winery’s Caya barrels, used for one of its Cabernet Francs, to age this new bourbon for more than a year. The spirit blend, made with 80 percent corn, 12 percent malted barley and eight percent rye, all grown in the north, was first aged four to seven years in new American oak, as required for bourbon. The result is an amber whiskey with an unmistakable pink cast, caramel and raisins on the nose and a silky, lingering, lightly spiced palate with dried citrus notes. Drink it or give this Derby Day julep a new dimension. It is bottled at 88 proof.
Great Jones x Wölffer Estate Cask Finished Bourbon, $59.99 for 750 milliliters; greatjonesdistillingco.com.
Follow along The New York Times Cooking on Instagram, Facebook, YouTube, Tik Tok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping tips.