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category_outlined / Cuisine et Vin
Southern Cast IronSouthern Cast Iron

Southern Cast Iron November/December 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.

Pays:
United States
Langue:
English
Éditeur:
Hoffman Media
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6 Numéros

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access_time1 min.
southern cast iron

EDITORIAL EDITOR Nancy Meeks MANAGING EDITOR Mary-Kate Tucto FOOD EDITOR Sarah Ward ASSISTANT EDITOR Georgia Clarke SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR 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 SENIOR STYLIST Sidney Bragiel STYLISTS Caroline Blum, Courtni Bodiford, Lucy Finney, Mary Beth Jones, Beth K. Seeley, Melissa Smith 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, Taylor Franklin Wann ASSISTANT FOOD STYLIST/RECIPE DEVELOPER Anita Simpson Spain DIGITAL MEDIA MARKETING DIRECTOR Kristy Harrison 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 ASSISTANT/EDITORIAL Alex Kolar INTEGRATED…

access_time2 min.
tis the season for cast iron

I’ll share a little secret about magazine publishing with you: we get to celebrate Christmas twice each year. Given that we need to work three to four months in advance (and sometimes even a year ahead) to complete all the recipe development, photography, and everything else that goes into producing each issue, our holiday fun begins in July. The one thing that’s guaranteed to get us all in a festive mood no matter the season is—you guessed it—food. Food is at the center of all our holiday celebrations, and whether you stick to your family’s classic recipes or you love trying new dishes to add to your traditions, there are options for everyone inside this issue of Southern Cast Iron. Looking to wow your crowd with a stunning spread? Check out the…

access_time2 min.
cast iron cupboard

PRODUCT SPOTLIGHT SMITHEY IRONWARE TWO-HANDLE SKILLET Since its start in 2015, this South Carolina brand has been making a name for itself among high-end cast iron companies. Inspired by the traditional methods of vintage foundries, Smithey’s skillets are known for their sturdy design and exquisite finish. Just in time for the holiday rush, this new 14-inch workhorse is hitting the shelves. With two helper handles and deep walls, this stylish new cast-iron pan will make cooking up generous portions of your favorite comfort foods even easier. $250; smitheyironware.com SERVED IN CAST IRON RED DOG DINER NEW ORLEANS, LOUISIANA This fresh-from-the-oven Hot Skillet Apple Pie Gratin is the decadent, perfectly portioned dessert you need to treat yourself to this holiday season. Grab a spoon and dive in before the ice cream has time to melt. @reddogdiner CORNER AUSTIN, TEXAS The crispy crust…

access_time6 min.
mike lata

Gaining culinary acclaim in a city with an always-bustling food scene like Charleston, South Carolina, is no easy feat. But James Beard Foundation Award-winning chef Mike Lata has become synonymous with top-quality Carolina cuisine by bringing bright, satisfying flavors to classic Southern recipes. He has an extensive history of training in professional kitchens around the world that he channels regularly for inspiration, but it’s his emphasis on using quality cookware and sourcing produce from local vendors that continues to set his two restaurants apart. “What speaks to me the most as a chef is being able to tie a menu to the seasons through the people who grow and gather the food I cook with,” he explains. “Realizing that may have been the genesis of my career, and I haven’t really…

access_time2 min.
sweet swirls

ORANGE BUTTERMILK SWEET ROLLS Makes 12 Rolls can be baked a day ahead and left unfrosted; to reheat, cover the skillet with foil, and place in a 3500 oven for 15 minutes. Frost the rolls when warm. 3½ to 3⅔ cups all-purpose flour, divided1 cup granulated sugar, divided1 (0.25-ounce) package active dry yeast1½ teaspoons kosher salt1 cup whole buttermilk⅔ cup unsalted butter, softened and divided1 large egg1½ tablespoons packed orange zest (about 2 large oranges)Buttermilk Frosting (recipe follows)Garnish: orange zest 1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups flour, ¼ cup sugar, yeast, and salt. 2. In a medium saucepan, heat buttermilk and ⅓ cup butter over medium heat until mixture registers 120° to 130° on an instant-read thermometer. Add warm buttermilk mixture to flour mixture, beating…

access_time8 min.
winter squash

FRIED ACORN SQUASH WITH GARLIC-ROSEMARY SAUCE Makes 4 to 6 servings Beer creates the most delicate and delicious batter for the acorn squash. This is a recipe that’s worth breaking out the frying oil. Vegetable oil, for frying1 cup mayonnaise1 tablespoon chopped fresh rosemary1 tablespoon Creole mustard1 tablespoon apple cider vinegar3 cloves garlic, grated3½ teaspoons kosher salt, divided¾ cup all-purpose flour½ cup cornstarch¾ teaspoon ground black pepper1 cup cold beer1 pound acorn squash, halved, trimmed, seeded, and cut crosswise into ¼-inch-thick slices 1. Fill a large Dutch oven halfway with oil; heat over medium-high heat until a deep-fry thermometer registers 375°. 2. In a small bowl, whisk together mayonnaise, rosemary, mustard, vinegar, garlic, and ½ teaspoon salt; cover and refrigerate. 3. In a large bowl, whisk together flour, cornstarch, pepper, and remaining 3 teaspoons salt; whisk…

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