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

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.

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

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

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

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,

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

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

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

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

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

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

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

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 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 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

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 4 to 6 servings 1 tablespoon vegetable oil1 pound ground beef½ cup chopped onion1 tablespoon all-purpose flour2 teaspoons garlic powder1½ teaspoons kosher salt1 teaspoon chili powder½ teaspoon ground cumin¼ teaspoon ground black pepper1½ cups w

BARBECUE IN THE CAROLINAS IS LIKE GUMBO IN LOUISIANA: It’s a big deal, and everyone does it differently. In the eastern parts of North Carolina, whole hogs cooked over oak hardwood dominate the scene, and the sauce (a thin, peppery vinegar sauce) add

Makes 1 (8x4-inch) loaf 2½ cups halved and hulled fresh strawberries1 cup firmly packed light brown sugar½ cup unsalted butter, melted2 large eggs, lightly beaten2¼ cups all-purpose flour1 teaspoon baking powder1 teaspoon kosher salt1 teaspoon ground

FATS ARE AN INTEGRAL PART OF COOKING. Beyond the basics like butter and olive oil, generations of Southerners have known the value of making treasured recipes with rendered fats like bacon drippings and lard, as well as the ever-divisive vegetable sh

Chef Joe Cervantez’s journey into the culinary world began at the age of 15, working in a small mom-and-pop Mexican restaurant in his hometown of Pearland, Texas. His fascination with the kitchen, particularly with the art of cooking, ignited a passi

If you’ve been itching to add a new pan to your cast iron collection or simply to find a project to distract you from the impending heat, it’s time to embark on a cast iron road trip across the Southeast. We hit the road to explore bits of Mississipp

Makes about 18 Vegetable oil, for frying2 cups all-purpose flour2 tablespoons granulated sugar1 tablespoon baking powder1 teaspoon ground ginger½ teaspoon kosher salt¼ teaspoon ground allspice2 tablespoons vegetable shortening½ cup whole milk, divide

Makes 1 (10-inch) cake ⅔ cup unsalted butter, melted2 ounces bittersweet chocolate, melted3 tablespoons unsweetened cocoa powder½ cup whole buttermilk2 large eggs½ teaspoon vanilla extract1 cup all-purpose flour⅔ cup granulated sugar⅔ cup firmly pack

The skillets that come out of this third-generation foundry are must-haves for any modern cast iron collector. Austin Foundry Cookware got its start when owners Sean and Lisa decided to use their already-operating foundry to also produce cast-iron sk