Comida & Vinho
Southern Cast Iron

Southern Cast Iron

May/June 2020

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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1 minutos
southern cast iron

EDITORIAL EDITOR Nancy Meeks MANAGING EDITOR Whitney Durrwachter FOOD EDITOR Sarah Ward ASSOCIATE EDITOR Georgia Clarke 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 CONTRIBUTING PHOTOGRAPHER Alison Miksch 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, Melissa Sturdivant Smith, Dorothy Walton CONTRIBUTING STYLIST Christina Brockman TEST KITCHEN DIRECTOR Irene Yeh 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 CONTRIBUTING FOOD STYLIST/RECIPE DEVELOPER Erin Merhar DIGITAL MEDIA MARKETING DIRECTOR Kristy Harrison SENIOR ONLINE EDITOR Courtney duQuesnay DIGITAL DESIGNER Stephanie Lambert ADMINISTRATIVE HUMAN RESOURCES DIRECTOR Judy Brown Lazenby IT DIRECTOR Matthew Scott Holt DEALER PROGRAM MANAGER…

1 minutos
sweet summertime

Without a doubt, summer is my favorite time of year. From being outdoors in the sun and working in my garden (all in containers, I freely admit) to contemplating all the ways to enjoy the fruits and veggies making their way into local markets, summer is the season that inspires me most. And I know I’ll be making the most of all the summer staples in this issue of Southern Cast Iron. If you’re looking for a new main course this season, give our one-pan Barbecue Pork Tenderloin and Vegetables on page 17 a try. It will definitely be a go-to dinner for me. We go far beyond frying in our green tomatoes feature with recipes like the mouthwatering Green Tomato Tart with Cheese Straw Crust on page 60 and bring…

2 minutos
cast iron cupboard

PRODUCT SPOTLIGHT LODGE BACON AND EGG GRIDDLE When Lodge announced this year’s resurrected addition to its cast-iron Legacy Series, we knew we had to get our hands on it as soon as possible. Their original Bacon and Egg Griddle is sought after by many cast iron enthusiasts, and the new design will surely be no different. They’ve added more surface area within a curved, ergonomic design so you can cook up a feast of your morning favorites. $55; lodgemfg.com SHOW US WHAT YOU’RE COOKING! POST ON SOCIAL MEDIA WITH #SOUTHERNCASTIRON FOR A CHANCE FOR YOUR CAST IRON CREATIONS TO BE FEATURED IN A FUTURE ISSUE OF SOUTHERN CAST IRON. Mushroom and Leek Frittata @campyum TAMPA BAY, FLORIDA Rosemary Roasted Spatchcock Chicken and Grapes @peanutbutterandfitness SAN ANTONIO, TEXAS Mojo Shrimp Alfredo @tennessee_mojo_bbq SELMER, TENNESSEE CHECK IT OUT For your calendar and taste buds BEER CHEESE FESTIVAL WINCHESTER, KENTUCKY JUNE…

6 minutos
brian riggenbach

Just steps from the hustle and bustle of Broadway in Nashville sits a chic diner painted a vivid shade of green to stand out against the gray brick surrounding it. A quick glimpse up at the simple gold lettering heralds your arrival at The Mockingbird. The logo—an insignia of the restaurant’s namesake finished in that same golden hue—hanging just to the right of the front entrance offers a taste of the whimsical dishes and décor awaiting within. Once inside, this modern Southern diner becomes an art deco-inspired paradise with a dedicated team turning out fresh twists on regional classics that have earned acclaim throughout the Music City’s food scene. The incredible attention to detail both in and out of the kitchen is something Chef Brian Riggenbach has prided himself on since…

3 minutos
prizeworthy pie

Every year for the past four years, Rhonda Hull has packed up her pie-baking essentials and traveled from her home in Little Rock, Arkansas, to the American Pie Council’s annual National Pie Championship in Orlando, Florida. In that time, she’s consistently taken home first, second, and third place for her one-of-a-kind creations—sometimes entering up to 10 pies at a time across different categories. Her bubbling cherry pie took the top prize, but Rhonda has no plans to slow down now that she’s a winner. Check out piecouncil.org for more of the winning recipes. CHUCKLING CHERRY PIE Recipe adapted from Rhonda Hull, winner of the American Pie Council’s 2019 National Pie Championship in the cherry pie category. Makes 1 (10-inch) pie This triple-cherry treat will be your new favorite sweet to make for any occasion. Old-Fashioned…

2 minutos
convenience is key

BARBECUE PORK TENDERLOIN AND VEGETABLES Makes 4 to 6 servings Don’t let the simplicity of this recipe fool you. Using shortcut ingredients, like your favorite barbecue sauce and preserves, makes this dish easy enough for a weeknight meal and tasty enough to please any crowd. 1 pound baby yellow potatoes, halved3 tablespoons olive oil, divided2½ teaspoons kosher salt, divided¾ teaspoon ground black pepper, divided1 (1½-pound) pork tenderloin½ sweet onion, sliced1 red bell pepper, seeded and sliced1 zucchini, cut into half moons½ cup barbecue sauce*¼ cup cherry or other fruit preserves1 tablespoon apple cider vinegar 1. Preheat oven to 375°. 2. In a large bowl, toss together potatoes, 2 tablespoons oil, ½ teaspoon salt, and ½ teaspoon pepper until well combined. Arrange potatoes, cut side down, on a cast-iron baking pan. 3. Bake for 20 minutes. 4. Meanwhile,…