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category_outlined / Cuisine et Vin
Southern Cast IronSouthern Cast Iron

Southern Cast Iron Cook: Real Food Every Day - Winter 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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from the editor

I’M A BELIEVER IN MAKING NEW YEAR’S RESOLUTIONS that you can actually keep, and this year, I’m vowing to cook smarter on the weekends to keep my freezer stocked for busy weeks and to try my hand at new dishes and cooking endeavors outside of my normal routine. I’m guilty of going on autopilot with my seasonal weeknight favorites and not pushing myself out of my comfort zone. To get me started on the path to a well-stocked freezer, I’ll be turning to our Freezer Stash story on page 83. The Moroccan Chicken Stew and Greek Stuffed Shells are flavorful and comforting and will save more than a few Monday nights at my house. And you can bet I will be taking on the Dry-Brined Tri-Tip Steak with Herb and Garlic Butter…

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roasted vegetables

There’s no easier side than roasted vegetables. We like to start out by placing our veggies on a sheet pan and drizzling them with 2 tablespoons olive oil, 1 teaspoon kosher salt, and ¼ teaspoon ground black pepper. Then we roast them at 425° for about 20 to 25 minutes, turning once, until tender and lightly brown. The grouping and flavoring options for your vegetables are almost endless, but here are a few of our favorites. Spicy Roasted Carrots and Turnips VEGETABLES: 1 pound baby carrots (peeled and cut in half crosswise) and 4 small turnips (about 1 pound, peeled and cut into ¾-inch wedges) ADDITIONAL SPICES: 1 teaspoon ground coriander and ¼ teaspoon ground red pepper Smoky Roasted Red Bell Peppers and Cauliflower VEGETABLES: 3 small red bell peppers (about 1 pound, halved and seeded)…

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new year’s cooking resolutions

TIFFANI THIESSEN @tiffanithiessen “My cooking resolution for 2019 is to conquer the turducken!” Tiffani Thiessen has a long list of acting credits that include Saved By The Bell and Beverly Hills 90210. In 2009 Tiffani produced her cooking show for Cooking Channel/Food Networked titled Dinner at Tiffani’s which aired for three seasons. She currently stars in the Netflix series Alexa & Katie. Tiffani just published her first cookbook, Pull Up A Chair (Houghton Mifflin Harcourt, 2018). She resides in Los Angeles with her husband, Brady Smith, and her two children, Harper (7) and Holt (2). ERIN CLARKSON @cloudykitchen “My cooking resolution is to learn how to pickle and can so that I can preserve the best of the seasonal vegetables to use year-round! That, and getting over my fear of crimping piecrust!” Erin Clarkson is a Kiwi-born…

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make your own vegetable broth

We’ll always prefer the flavor of homemade vegetable broth over its canned or boxed counterpart, and you’ll be surprised by how simple it is to make your own. We suggest starting with a base of onion, carrot, and celery, and then adding any bits and bobs of vegetables and herbs that are leftover in your refrigerator—leeks, green onions, and thyme work well. So next time you need a delicious base for soup, you’ll have one ready to go in your fridge or freezer. FOR BROTH: In a large stainless-steel pot, bring vegetables, herbs, and water to a boil over high heat. Cover and simmer until vegetables are tender and liquid is flavorful, about 1 to 2 hours. Remove from heat and pour mixture in batches through a fine-mesh sieve lined with cheesecloth.…

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instant favorite

We’re already a fan of the Instant Pot, so it’s no surprise that we’ve fallen in love with the INSTANT POT ACE MULTI-USE COOKING & BEVERAGE BLENDER. It contains various blending speeds and cooking temperatures, allowing you to transform raw vegetables into piping hot soups with the press of a button. But its capabilities extend far beyond soups—it also quickly blends together ice-cold smoothies, creamy nut butters, your favorite rice, soy, and nut milks, and even ice cream, making it a cinch to prepare wholesome food and beverages at home. Available at walmart.com for just $99.…

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pantry-worthy pasta sauces

While we love to cook with fresh ingredients as often as possible, we do reach for our favorite store-bought pasta sauce from time to time. We taste tested and rounded up a few of our preferred brands, along with CUCINA ANTICA GARLIC MARINARA SAUCE, which you’ll find in our Stuffed Spaghetti Squash on page 24. Tuck these away in your pantry for a busy week when homemade sauce just isn’t on the agenda. For a true Sicilian taste, grab a jar of VICTORIA TOMATO BASIL SAUCE. Victoria’s premium quality allows ingredient count to stay at a minimum, letting the imported Italian tomatoes and fresh torn basil shine through. victoriafinefoods.com Perfected over generations and comprised of clean, thoughtful ingredients, RAO’S HOMEMADE MARINARA SAUCE is slow cooked and has great texture, making it our go-to…

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