Southern Cast Iron

’Tis the season! Pull out your trusty skillet, do-it-all Dutch oven, and any other favorite cast-iron pieces (we’re looking at you, Turk’s head pan on page 95) because they’re sure to serve as the workhorses for every holiday party and get-together n

New from KitchenAid, this cast-iron Dutch oven is going to be one of your favorite kitchen items. Choose from two enameled cast-iron options or go with the classic seasoned version. Complete with a self-basting lid and able to withstand oven temperat

Chef Jordan Herndon’s New Orleans restaurant, Palm & Pine, is nestled in the French Quarter. Dedicated to honoring the heritage of Louisiana cuisine, their restaurant proudly explores “the South, and south of that,” which ranges from the Southern reg

WHEN IT COMES TO CHILI, everyone has their preference. Typically, the dish incorporates many kinds of beans and spices, tomatoes, and a hearty helping of meat, but Texans will argue that chili con carne, which translates to chili with meat, should al

Makes 10 servings Starting with dried beans gives a bit of extra hands-off time but results in a chunkier stew, as the beans don’t break down as much during cooking. To save time, substitute three (9.15-ounce) cans beans, drained. 1 pound dried great

Makes 10 to 12 servings The spicy bourbon-honey glaze does double duty to help brown the skin while enhancing the overall flavor. 1 cup honey¼ cup bourbon2 tablespoons unsalted butter1 teaspoon orange zest2 cloves garlic, grated½ teaspoon kosher salt

Makes about 8 servings Rich spices and thick molasses add a depth of flavor to this easy skillet cake. ½ cup unsalted butter½ cup firmly packed dark brown sugar1 teaspoon vanilla extract1 large egg1½ cups self-rising flour1 teaspoon ground ginger½ te

Makes 8 to 10 servings Make your morning easy with this one-skillet meal full of Southern flavor. The biscuits can even be made ahead of time, so all you have to do is pop them on the gravy before baking. 2½ cups self-rising flour*½ cup cold salted b

Makes 1 (8-inch) loaf This crunchy-topped banana bread puts one of the season’s most beloved flavors on parade: molasses. ¼ cup whole buttermilk1 teaspoon baking soda½ cup unsalted butter, softened¾ cup granulated sugar⅓ cup molasses2 large eggs2¼ cu

Makes 8 A favorite French snack gets the Southern treatment with this fried delight. You might even enjoy it more than your original batch of mashed potatoes! Vegetable oil2 cups cold thick mashed potatoes3 large eggs, divided1 tablespoon thinly slic

When thinking through the ultimate comfort foods, homemade chicken and dumplings is likely at the top of the list for many folks, young and old alike. Nothing is quite as satisfying as a warm, savory broth layered with velvety goodness and tender bit

I started my journey in the kitchen when I was just a young girl, maybe around 6 or 7 years old. It was a time when I would eagerly help my mother in the kitchen, from stirring pots of steaming soups to ensuring the perfect amount of water for rice.

WHETHER YOU’RE A BEGINNER BAKER OR SEASONED PROFESSIONAL, your sugar stash is likely well stocked, and if it’s not yet, it soon will be. Sugar, which is a type of carbohydrate, derives mostly from sugar beets and sugarcane, a crop that grows in many

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

A TURK’S HEAD PAN, ALSO KNOWN AS A GEM PAN, is a fluted design that’s highly prized among those who collect vintage cast iron bakeware. Around the 1920s, this unusual pan became popular among companies such as Lodge, Wagner, and Griswold, as they sou

Bread Dough 83 Browned Butter & Thyme Cornbread 64 Buttermilk Pie Dough 57 Cherry Sweet Rolls 56 Chocolate-Cranberry Monkey Bread 83 Classic Cinnamon Rolls 57 French Toast Casserole 69 Molasses Walnut Banana Bread 78 Nutella S’mores Sweet Rolls 81 Ov