LCBO Food and Drink Holiday 2015

TREND SPOTT ING

CLASSIC CAST IRON While she’s happy to try new gadgets, recipe developer Joanne Yolles likes to go back to basics on her stove, with classic cast-iron pans by Lodge (lodgemfg.com). “They hold the heat really well,” she points out, “and if they’re seasoned properly, things don’t stick.” The heavy pans help make latkes and fish skin crispy, and can go in the oven for dishes like skillet cornbread, too. To care for them, simply wash without soap, dry and rub in a bit of vegetable oil. A classic 9-inch pan, paired with a hot handle holder (also available through website), would make a welcome gift for the cook on your list. “You have to look after them,” Joanne adds, “but they’re inexpensive and they work really well.” JOANNE BASED THE RedWine-Poached Pear andHazelnut Torte she developed for “Just Desserts” (page 144) on an almond cake recipe she learned in cooking school in 1982—and has used ever since. “It’s just one of those recipes you come back to,” she says.

32  FOOD & DRI NK HOLIDAY 2015