Southern Cast Iron

It’s about time we leaned in to some of our favorite styles of cooking: Cajun and Creole. So, we’re taking you all the way down south to Louisiana for a Cajun- and Creole-inspired issue. Think: po’ boys, shrimp Creole, jambalaya, breakfast dishes tie

The latest addition to the Lodge cast-iron collection is the 13.25-inch pan. The dual-handle design makes it easy to maneuver from oven to table, and its size lends itself for everything from hefty roasts that’ll feed a family to simple one-pan recip

While many people can recall fond childhood memories of preparing meals with family, for Chef Sedesh Boodram Wilkerson, his love for cooking came about shortly after dinner with his husband, Jason, at an acclaimed restaurant in New York City. Little

THE POSSUM PIE IS A DELIGHTFUL CONFECTION THAT RARELY SHOWS UP OUTSIDE ARKANSAS, and like many regional treasures, its exact origin is unclear. However, there’s a general acceptance that it was first seen in the early 1970s and may have earned its ni

Each year in the South, we wait in eager anticipation for Mayand June when Creole tomatoes start appearing in markets and atroadside stands. The term “Creole tomato” means that the tomato, usually beefsteak variety, was grown in south Louisiana’s ric

Makes 4 to 6 servings (photo on page 28) This veggie-packed potato salad is a must-make side for your next potluck. 1 pound tricolor baby potatoes, quartered1 tablespoon plus 1 teaspoon kosher salt, divided1 (12-ounce) package fresh green beans, trim

As iconic Southern foods go, few are as recognizable and beloved as the po’ boy. The surf, turf, and fixin’s spilling from between those slices of airy, crusty French bread have won hearts for almost a century, but the tale behind its conception is c

Makes 4 servings Cozy, morning comfort foods don’t get more Southern than this flavor-packed Cajun favorite. ½ pound sliced bacon2 cups stone-ground cornmeal*2 tablespoons firmly packed light brown sugar1½ teaspoons baking powder1½ teaspoons kosher s

Makes 4 Vinegary pickled shrimp is the perfect foil for the mellow, creamy avocado slaw. 10 cups water2 tablespoons Cajun seafood boil1½ pounds large fresh shrimp (shell on)1½ cups distilled white vinegar2 tablespoons sugar2 tablespoons kosher salt1

Makes 6 servings This one-pot wonder with crawfish tails and andouille will become a family favorite in no time. 1 tablespoon canola oil1 (16-ounce) package andouille sausage, cut into ¼-inch slices1 cup sliced yellow onion1 cup chopped green bell pe

When New Orleans was a young city and salespeople roamed the streets selling produce, calas (sweet rice fritters), and pralines, there were also vendors plying Creole cream cheese, a tart farmer cheese that made its way from France to the New World.

When people think about New Orleans, Louisiana, the first flurry of images that come to mind will inevitably include Mardi Gras, lumbering streetcars, brass bands, Bourbon Street, and stately paddle wheelers on the Mississippi River. Boisterous crowd

By the time you wait in line at your favorite burger joint or food truck, you could be enjoying these delectable burgers at home. Some say the magic started 60 years ago in Ashland, Kentucky, where a restaurant worker smashed the first burger using a

Alliums can be found in just about every dish imaginable, no matter the type of cuisine (but especially Creole and Cajun cooking, where they are an indispensible seasoning element). They all have a distinct aroma, range of flavor, and vary in shape,

I’m a firm believer that you need to use the right tool to get any task done correctly. In my case, food and cooking have always been a part of me, but everything I thought I knew about it changed the day I came across my first cast-iron skillet. I w

THIS VINTAGE STOVETOP WAFFLE IRON IS THOUGHT TO HAVE BEEN MADE BY A.G. PATTON. While the piece lacks a definitive name, the interior markings and the prominent numbers on the pan’s bottom point to the maker’s style. Regardless, a well-oiled antique l

If you take the time to properly care for your cast-iron cookware, it will reward you and your family with generations of loyal service. Follow these tips to keep your heirlooms—whether seasoned or enameled iron—in tip-top shape. Be sure to clean you

Beignets 55 Caramel Banana Baked French Toast 56 Herb and Cheese Drop Biscuits 33 Blackberry and Almond Crostata with Whipped Creole Cream Cheese 70 Blueberry Swirl Freezer Pie 71 Lemon-Lime Mayo Cupcakes 33 Mini Creole Cheesecakes 71 Possum Pie 17 B