Southern Cast Iron

With a new season upon us, what better way to celebrate all things summer than by getting your hands on fresh produce and creating delicious meals in cast iron for you and yours? Harvest-fresh peaches are always a must this time of year in the Deep S

The latest griddle from Fredericksburg Cast Iron Co. will be your new favorite cast-iron product. The large size of this 14-inch griddle lends itself perfectly for making pizzas and tortillas and for searing meat. Taking inspiration from the Aztecs,

Makes 4 servings Beef up your standard BLT with a well-seasoned patty and a generous slather of house-made Bacon Mayo for an extra punch of flavor. 1½ pounds sliced bacon, divided½ cup minced onion⅓ cup mayonnaise1 tablespoon Dijon mustard1 tablespoo

UNLIKE TOMATO-BASED BARBECUE SAUCES THAT YOU FIND THROUGHOUT THE SOUTH, Alabamians have an affinity for a tangy, mayonnaise-based concoction that they know as Alabama white sauce. It was invented by Bob Gibson of Big Bob Gibson Bar-B-Q in Decatur, Al

Makes 10 This delicious flavor combination is right at home in these pillow-soft sweet rolls that can be enjoyed at any time of day. 1 cup warm water (105° to 110°)⅔ cup plus 2 tablespoons granulated sugar, divided1 (0.25-ounce) package active dry ye

There was no way for Georgia-based chefs Tia and Matthew Raiford to know that the brief relationship they began and ended 25 years ago while attending the Culinary Institute of America (CIA) in Hyde Park, New York, would ever become what it is today.

Makes 4 to 6 servings Our take on this Big Easy favorite is a recipe you’ll turn to time and time again. 4 dried bay leaves3 garlic cloves, thinly sliced¼ cup Worcestershire sauce¼ cup fresh lemon juice1 tablespoon kosher salt2 teaspoons smoked papri

Makes about 8 cups This fruity, nutty from-scratch chicken salad can be enjoyed on top of a bed of greens and bread, on its own, or with crackers. 2 cups sliced yellow onion½ cup unsalted butter, softened1 tablespoon lemon zest, lemon reserved2 teasp

Makes about 8 servings Using a vanilla bean adds a rich, sweet flavor, but you can substitute a teaspoon of vanilla extract. 1 cup plus 1 tablespoon water, divided1 (6-inch) vanilla bean, split lengthwise, seeds scraped and reserved½ cup granulated s

Makes 6 Liven your breakfast or breakfast-for-dinner lineup with one (or two) of these gravy-covered beauties. 3 cups self-rising flour3 tablespoons sugar2 teaspoons fresh thyme¾ teaspoon kosher salt½ cup cold unsalted butter, cubed1½ cups shredded G

Tucked between the soaring Cumberland Plateau and Tennessee River sits the small town of South Pittsburg, Tennessee, best known as the home of the longtime king of Southern-made cast iron. There, Lodge, first known as the Blacklock Foundry, was start

Makes 4 servings A tender cast-iron-cooked steak in a creamy pan sauce can only be made better by being crusted with fragrant peppercorns—they pack on flavor and add a welcomed crunch to every bite. 4 (6- to 8-ounce) beef tenderloin filets, cut 2 inc

IF YOU WANT THE BEST FRENCH FRIES, FRY THEM TWICE The classic French fry is known for the contrast between its delightfully crisp exterior and its fluffy interior. In France, they are called pommes frites, and they are pure technique. By first frying

Growing up, my time was spent split between two homes, and I was lucky enough to have amazing cooks on both sides of my family. My grandfather on my dad’s side was always cooking wild game and meat dishes, and I was encouraged to try everything he co

THIS FAMILIAR PANTRY STAPLE IS MADE FROM FERMENTING LIQUIDS CONTAINING ALCOHOL, SUCH AS WINE OR CHAMPAGNE, AND FERMENTING FOODS WITH NATURALLY OCCURRING BACTERIAL CULTURES. While the process of creating it may sound unappealing, vinegar is widely use

Be sure to clean your pans as soon as they’re cool enough to handle. Scrub gently with a stiff-bristle brush or a non-scratch scouring pad. Water leads to rust, so avoid submerging your cast-iron cookware. As to whether to use soap—that’s up to you.

CAST-IRON FRENCH ROLL PANS CAN BE FOUND IN A NUMBER OF DESIGNS BY A VARIETY OF MAKERS. While the maker behind this particular 12-well gem pan is unknown, Griswold made a similar New England-style no. 11 pan, and foundries such as Wagner, Piqua-Ware,