Cowboy steaks are traditionally thick-cut bone-in rib eyes that are grilled over a hot fire, and they are known for their big, beefy, smoky flavor.
Typically, for a great charred exterior we turn to the grill, but we knew our cast-iron skillet was up to the challenge.
During the Depression, enterprising cooks in Oklahoma discovered they could use less meat without reducing portion size by mashing thinly sliced onions into beef patties.
Pan-searing a thick-cut steak presents a real challenge: How do you keep the perimeter from overcooking while the center of the steak reaches the desired temperature for the perfect balance of crisp crust and tender, juicy interior?
Steak tips smothered with mushroom and onion gravy is a classic combination.
Steak frites is a classic bistro dish, but cooking up a steak in one pan while simultaneously deep-frying potatoes in another is a recipe for disaster in a home kitchen.
The preparations required for chicken pot pie have largely relegated it to a Sunday treat, but moving this dish to a cast-iron skillet sped up the process and also improved the results.
Roast chicken is often described as a simple dish, but the actual process—brining or salting, trussing, and turning—is anything but easy.
Juicy, crisp bone-in fried chicken is a cast iron classic. We wanted to come up with a foolproof recipe that would ensure chicken with a moist, perfectly seasoned interior and a supercrunchy crust.
Fried chicken sandwiches look appealing, but too often they fail to deliver on flavor, leaving you with an overcooked chicken breast and a greasy, bland crust.
Bone-in, skin-on chicken breasts are more flavorful than boneless, skinless breasts, but getting the skin to crisp without overcooking the delicate meat can be a challenge.
Outside of Thanksgiving and other crowd-worthy gatherings, roasting an entire turkey seems excessive. Downsizing to a turkey breast is a more practical option; the challenge is to get moist, juicy meat and crisp skin on this smaller cut.
Boneless turkey breast offers all the hearty flavor of turkey without the challenges of cooking and carving a giant bird or bone-in breast, making it a quicker and more approachable everyday meal.
Italians have it right when it comes to sandwiches: They load meat, cheese, and flavorful condiments between slices of crusty bread and then compact the whole thing in a heated, ridged press for dense, melty grilled packages called panini.
While boxed or frozen mac and cheese from the supermarket can certainly be a convenient family favorite, it just doesn't hold the same allure for adults as for kids.
For this version of classic roast chicken and vegetables, we knew we could use our cast-iron skillet to get a great seared crust on the chicken, but could we cook the vegetables in sync—and not dry out the chicken?
To spice up a simple weeknight dinner, we looked to the South for inspiration, where seared pork chops and rice spiked with sausage, aromatics, and Cajun seasoning (called dirty rice) is a classic supper.
Chilaquiles is a Mexican comfort food favorite made from fried tortilla wedges tossed in a deeply flavored chile sauce.
A strata is a layered dish of bread, eggs, cheese, and milk that bakes up into a hearty, savory bread pudding that can be served for breakfast or brunch.
A big, bubbling lasagna is the pinnacle of comfort food.
The ideal quiche has tender, flaky pastry and velvety custard.
This dish features flaky, moist fish atop a bed of crisp, creamy potatoes for a fresh take on a classic flavor combination.
When they're done right, pan-fried pork chops feature a crisp exterior and moist, juicy meat.
Saffron-infused paella is a popular Spanish rice and seafood dish that's packed with flavor, but unusual ingredients and complicated preparations can make it intimidating to tackle at home.
Baked ziti, a hearty combination of pasta, tomato sauce, and gooey cheese, can be time-consuming and fussy between making the sauce, boiling the pasta, and then assembling and baking the dish. We were looking to streamline this dish, achieving the same delicious results in less time and without watching over, and dirtying, a multitude of pots.
For a flavorful take on basic dinner rolls, we wanted to develop a version with a rich, buttery, garlicky profile.
To bring pizza party flavor to a fun, easy appetizer, we turned classic pepperoni pie into a rich, cheesy dip that we could bake and serve right in the skillet.
Chicago-style deep-dish pizza is known for its special tender crust, which is crisp on the bottom and chewy in the middle.
We're not quite sure how sliders became all the rage, but for burger lovers this is one party snack that is far from waning in popularity.
Who doesn't like nachos? A heaping pile of warm tortilla chips loaded with flavorful, spicy beef and gooey cheese holds undeniable appeal.
While cool and creamy seven-layer dip holds lots of appeal, we wanted to heat things up and make a sizzling-hot take on this classic that was layered with beans and spicy ground meat, plus a variety of fresh toppings.
Getting crisp pizza crust from your oven can be a challenge, but with just a few tweaks and the right tools, you'll have homemade pizza that's miles better than offerings from the freezer case or the delivery guy.
For a bread that was reminiscent of cinnamon buns but more elegant in presentation, we started with a slightly sweet base that was rich enough to stand up to a hearty filling.
Unlike its sweet, cakey Northern counterpart, Southern cornbread is thin, crusty, and decidedly savory.
Good focaccia should have soft, chewy insides and a crisp exterior.
Fluffy, golden-brown cinnamon buns with sweet filling and gooey icing are the ultimate treat, but between mixing, kneading, rising, shaping, rising again, baking, and icing, they can take a whole lot of effort and time—usually more than 3 hours for a batch.
Packaged English muffins are a fine way to start the day, but our from-scratch version is truly a breakfast treat—and easy to make.
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“The book makes the case for cooking in cast iron, including the fact that it is one of the few kitchen tools that get better with age.”
There is nothing quite like a perfect apple pie.
For an easy, rustic dessert, you really can't beat a cobbler.
Apple fritters should be crisp on the outside and moist within, and their primary flavor should be pure apple.
Hot fudge pudding cake is a magical dessert; what starts out looking like a child's baking experiment gone wrong turns into a two-layered treat that any adult would eagerly tuck into.
A cookie in a skillet? We admit this Internet phenom made us skeptical. . . until we tried it.
Adding rich chocolate flavor to a traditional bread pudding sounds like a winning proposition, but the reality isn't always so great.