I hesitate labeling myself as a “foodie.” I think Yelp lead me to find it douchey. Don’t get me wrong; I used to use it. No more.
That said, I certainly love food blogs and magazines. Like my dad. Bon Appetit was probably his favorite. I used to associate it with impossibly difficult food. To this day, I feel a special pride when I tackle their recipes.
Before learning how to cook, in my 30’s, I also got a journalism degree. Therefore, I also feel a special pride when our own “paper of record” writes about things I already knew or already do. This week, their food column professed its love to my most-used cookwear…the cookie sheet. Half sheet pan, to be more specific.
What haven’t I made with these? Yes, I have two. Cookies are the least of this pan’s duties.
I’ll roast salmon and broccoli florets TOGETHER:
I’ll make crunchy chickpea snacks:
I’ll make croutons with leftover sour or rustic baguettes:
Or a spatchcocked chicken and vegetables:
And, of course, a sheet-sized cookie:
Thank you, NYTimes, for validating my love of the humble sheet pan.