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Southern Cast IronSouthern Cast Iron

Southern Cast Iron September/October 2019

From skillet suppers to classic sides, Dutch oven dinners to mouthwatering pies, Southern Cast Iron delivers the beloved flavors of classic home cooking. Southern Cast Iron highlights unique collectibles, shares tips for caring for your favorite pans, and gives in-depth stories of collectors, chefs, and foundries. Take a look inside the world of cast-iron cooking and history. Beautifully photographed and printed on high-quality paper, it’s a magazine to share with friends and family, and return to each time you pull your favorite skillet out of the cupboard.

United States
Hoffman Media
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Offre spéciale : Get 40% OFF with code: BLACK40
9,55 €(TVA Incluse)
28,67 €(TVA Incluse)
6 Numéros


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southern cast iron

September/October 2019 Volume 5, Issue 5 EDITORIAL EDITOR Nancy Meeks MANAGING EDITOR Mary-Kate Tucto FOOD EDITOR Sarah Ward ASSISTANT EDITOR Georgia Clarke RECIPE EDITOR Fran Jensen SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITORS Meg Lundberg, Barbara McCarthy EDITORIAL ASSISTANT Daniel Dubuisson CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, William Dickey, Nicole Du Bois, Stephanie Welbourne Steele SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore GROUP CREATIVE DIRECTOR Deanna Rippy Gardner STYLISTS Caroline Blum, Sidney Bragiel, Lucy Finney, Mary Beth Jones, Beth K. Seeley TEST KITCHEN DIRECTOR Irene Yeh ASSISTANT TEST KITCHEN DIRECTOR Melissa Gray FOOD STYLISTS/RECIPE DEVELOPERS Laura Crandall, Kathleen Kanen, Tricia Manzanero, Vanessa Rocchio, Elizabeth Stringer ASSISTANT FOOD STYLIST/RECIPE DEVELOPER Anita Simpson Spain DIGITAL MEDIA MARKETING DIRECTOR Tricia Wagner Williams MARKETING COORDINATOR Vicky Lewis SENIOR ONLINE EDITOR Courtney duQuesnay DIGITAL DESIGNER Stephanie Lambert ADMINISTRATIVE HUMAN RESOURCES DIRECTOR Judy Brown Lazenby IT DIRECTOR Matthew Scott Holt DEALER PROGRAM MANAGER Janice Ritter ADMINISTRATIVE…

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hello, fall!

As the early days of fall bring us a welcome break from summer’s heat, we’re bringing you this incredible new issue of Southern Cast Iron. Although I personally embrace the motto of “endless summer,” all the scrumptious autumn eats are just too tempting for me to resist. We have a little bit of everything going on in this issue. Pay homage to a seasonal delicacy with our stunning fig feature starting on page 71, and find ways to enjoy apples, the most popular of the harvest fruits, beginning on page 31. Put your Dutch ovens and braisers to work with hearty one-pan dinners starting on page 51, and break out your cast-iron chicken fryer because we’ve taken fried chicken to the next level with crispy, crunchy recipes starting on page 87. This is…

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classic chicken fryer

PRODUCT SPOTLIGHT There are few things Southerners love more than crispy fried chicken. Every bite sparks memories of our family members standing over the stove, cooking each piece to golden perfection. But sometimes a standard skillet is just too shallow for frying, so we often turn to the ever-versatile cast-iron chicken fryer. Combining a deep skillet with a tight-fitting lid, its ample space and superb heat maintenance make the process more manageable. It’s our go-to for deep frying—especially the fried chicken recipes starting on page 87—but that’s not its only use. Let it stand in for your Dutch oven the next time you bake a beautiful loaf of bread, or take it out to your grill to get a sizzling supper over the flame. Whether indoors or out, the castiron chicken…

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served in cast iron

TUPELO HONEY CAFÉ LOCATIONS ACROSS THE SOUTH Coated in gooey cheese and topped with warm, buttery biscuit crumbles, this gratin takes simple potatoes to a new level. It's the ultimate Southern side, though we wouldn’t turn down a dinner-sized portion. @tupelohoneycafe FARM BLUFFTON BLUFFTON, SOUTH CAROLINA The Cajun and Creole holy trinity of onions, bell peppers, and celery adds delicious flavor to the bed of locally grown rice beneath this juicy roast chicken that’s topped with a fried egg for good measure. @farmbluffton PARKWOODS ATLANTA ATLANTA, GEORGIA This cast iron spread is classic comfort food to the max. From extra crispy fried chicken and rich gravy to the hearty greens and fluffy biscuit, this meal is as Southern as it gets. @parkwoodsatl SHOW US WHAT YOU’RE COOKING IN CAST IRON BY POSTING ON SOCIAL MEDIA WITH #SOUTHERNCASTIRON AND TAGGING…

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check it out

YADKIN VALLEY PUMPKIN FESTIVAL ELKIN, NORTH CAROLINA SEPTEMBER 28, 2019 Starting with the Annual Great Pumpkin Weigh-Off where growers come from far and wide to see whose pumpkin or melon will reign supreme (last year’s largest pumpkin came in at just over 1,500 pounds), this festival is one of Historic Downtown Elkin’s biggest events of the year. Featuring everything from barbecue and baked goods to antiques and hand-crafted gifts, there’s something for everyone at this extravaganza.…

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tastes & tools

1. FLORIDA PURE SEA SALT Seasoning makes all the difference in crafting a truly delicious dish. And with numerous flavors of finishing sea salt to choose from, this Southern company is making perfect seasoning attainable. Made in small batches with only the cleanest water, these quality salts ensure your next meal is one to remember. $10–$22 per jar | 2. HORNSBY FARMS PEPPER JELLY Handcrafted with fruits and peppers grown primarily from their own farm, the Hornsby family’s pepper jellies are a dream spread onto cream cheese and served with crackers or paired with any of your favorite fall feasts. No matter how you use them, these sweet and savory jellies are guaranteed to bring the heat. $8 per 9-ounce jar | 3. THE TINY HOUSE FINE SOUTHERN FOODS APPLE CIDER SYRUPS Of all the…