Southern Cast Iron

With its rich culture, Louisiana is a major player when it comes to Southern food traditions. It’ll always hold a special place in our hearts, and one of our very own team members even called New Orleans home for many years. If you love Cajun and Cre

The spirit of Southern hospitality runs as deep in Andy Marshall’s home state of Tennessee as it does anywhere else in the region. His culinary journey has not only carved a niche for itself but has also become a savory tale of success in the process

South Carolina-based Smithey Ironware further expanded its impressive lineup with this No. 12 Grill Pan, and we think it was certainly worth the wait. It features Smithey’s characteristic beautiful pre-seasoned finish, a classic square shape, high wa

Like many tales regarding the origin of treasured Southern dishes, there’s often a dispute about who or what place put it on the map. When it comes to fried dill pickles, one thing that isn’t questioned is who helped popularize the dish, and in this

Makes 6 to 8 servings 1 (4-pound) boneless Boston butt, untrimmed3 tablespoons Cajun seasoning, divided2 tablespoons kosher salt, divided2 tablespoons ground black pepper, divided3 tablespoons olive oil10 ounces tasso, chopped1 cup brown Stovetop Rou

Makes 4 servings ½ cup mayonnaise1 tablespoon Creole seasoning1 tablespoon sweet pickle relish2 teaspoons red wine vinegar1 teaspoon chopped fresh parsley1 teaspoon hot sauce2 tablespoons vegetable oil1 tablespoon Blackening Rub (recipe on page 33)4

Makes about 8 cups 1 tablespoon canola oil1 pound andouille sausage, cut crosswise into ¼-inch-thick slices½ cup chopped yellow onion½ cup chopped red bell pepper½ cup chopped celery2 cups chicken stock2 (14-ounce) cans light red kidney beans, rinsed

The scenic Highway 30A corridor situated on Florida’s Gulf Coast—simply known as 30A to generations of visitors—has long been one of the state’s most beloved vacation destinations. Renowned for pristine white sand beaches, the more than 20-mile-long

Makes about 30 6 tablespoons warm water (105° to 110°)1½ teaspoons active dry yeast3 cups all-purpose flour, plus more for dusting2½ tablespoons granulated sugar¾ teaspoon kosher salt¼ teaspoon ground nutmeg⅛ teaspoon baking soda¾ cup whole buttermil

Makes about 8 servings 4 cups chicken broth1½ teaspoons kosher salt, divided1 cup yellow grits2 cups shredded fontina cheese½ cup half-and-half2 large eggs, lightly beaten1 (10-ounce) can tomatoes with mild green chiles, drained2 tablespoons unsalted

Makes about 8 servings 6 cups fresh strawberries, sliced⅓ cup plus ¼ cup granulated sugar, divided2 tablespoons fresh lemon juice1 tablespoon cornstarch2 cups cake flour, plus more for dusting2½ teaspoons baking powder½ teaspoon kosher salt6 tablespo

Growing up in south Louisiana afforded me certain traditions that many folks would consider to be not just unique but a luxury. By “luxury,” I don’t mean monetarily expensive or lavish but luxury in the small, everyday moments, which, as a young man,

ASK ANY SOUTHERNER AND THEY’RE LIKELY TO PUT GRITS AT THE TOP OF THEIR COMFORT FOOD LIST. When made correctly, they’re creamy, sometimes cheesy, and certainly something every home cook should know how to whip up. But what are grits exactly? While the

Growing up in a middle-class family in Chicago, Illinois, my five siblings and I, along with my parents and my grandmother, all lived under one roof in a modest three-bedroom home. My father worked for an hourly wage for his entire career as a factor

Marg and Larry O’Neil have amassed a collection of vintage cast iron exceeding 13,000 pieces, housed in their home and an unassuming pole barn on the Pacific Northwest plains, leading up to the slopes of Mt. Rainier. And they want you to come see it

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.

Beignets with Chocolate-Orange Sauce 52 Cinnamon-Sugar Beignets 53 Cinnamon-Sugar Puffs 74 Classic Beignets 52 Creamy Crawfish Beignets 57 Crumble Topping 74 Praline Cream-Filled Beignets 56 Raspberry Beignets 58 Blackening Rub 33 Candied Pecans 55 C

AB&I 1960S OR '70S This 12-inch skillet was made by AB&I, a pipefitting company in Oakland, California, and they produced a few skillets each with a different American scene on the back. AB&I is still around today, but they don’t make the skillets an