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Southern Cast Iron

Southern Cast Iron May/June 2019

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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.

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United States
Hoffman Media
US$ 29,99
6 Edições

nesta edição

2 minutos
a berry good season

Summer has always been my favorite season—especially the first few months when temperatures aren’t as punishing. Fruits are sweeter, vegetables are brighter, and the garden is the place to be. Come late-June, you’ll find me plucking pound after pound of plump, juicy blueberries at my favorite u-pick farm until my freezer is stocked for making batches of jam and baking sweet treats like our cover star Blueberry Buckle (page 93). I just love it. We have lots more features, though, that are sure to bring fun to your kitchen lineup. Serve up our pizzas on page 31 that are adaptable to multiple cast-iron pan sizes and guaranteed to satisfy everyone’s cravings. And starting on page 41, celebrate America’s favorite pastime with the help of your cast iron and the tasty recipes…

1 minutos
field company 12-inch skillet

The skillets that come out of this family-owned foundry are staples in any modern cast iron enthusiast’s collection. The Field Company got its start after two brothers noticed that the well-used antique skillets they inherited from their grandmother were of higher quality than their modern pans. They set off to create functional and stylish cast-iron pieces using the long-lost techniques of forgotten foundries. Today, the company has mastered their unique casting method and has expanded their product line with this smooth-to-the-touch and surprisingly lightweight 12-inch skillet. With a sturdy handle and plenty of room, this skillet is the perfect size to handle everything from roasted chicken fit for company to a family-size one-pan weeknight supper. $215; fieldcompany.com…

1 minutos
served in cast iron

THE CABOOSE MARKET & CAFÉ ASHLAND, VIRGINIA Oven-roasted squash and zucchini are paired with pimiento cheese, juicy tomatoes, and crunchy bread crumbs to create this craveworthy casserole. @caboose_market TABLE & MAIN ROSWELL, GEORGIA Loaded down with gooey, cheesy goodness, this Georgia tavern’s cast iron mac and cheese could easily pass as the main course all on its own. @tableandmain PALOMA CAFE NEW ORLEANS, LOUISIANA From the oyster, mushroom, and bacon hash to the masa grits, this isn’t your typical breakfast skillet—it’s how they do breakfast in the Crescent City. @paloma_nola SHOW US WHAT YOU’RE COOKING IN CAST IRON BY POSTING ON SOCIAL MEDIA WITH #SOUTHERNCASTIRON AND TAGGING US @SOUTHERNCASTIRON.…

1 minutos
tastes & tools

1. BAINBRIDGE FESTIVE FOODS BARREL AGED PICKLES Fresh, natural ingredients are a flavorful base for the Tennessee-made products from this family-run company. Every batch is handmade in small quantities from secret family recipes to ensure superior quality. Brighten up your next picnic with any of their delicious options. $8.99–$9.99 each; bellbuckle.com 2. SOUTHERN EXPOSURE SEED EXCHANGE SEEDS Save a spot in your garden for carefully collected seeds from this Southern company. Each packet carries delicious heirloom seeds that grow into plants with the purest homegrown flavor, ensuring that every recipe you make is as tasty as possible. Starting at $2.50 per packet; southernexposure.com 3. SOUTHERN FARM CO. FARM LOGO CANVAS MARKET TOTE Summer is here, and that means the weather is perfect for trips to your local farmers’ market. With extra-long handles and a sturdy…

5 minutos
david bancroft

If you ask acclaimed Alabama chef David Bancroft, there’s never been a time when he didn’t love to eat. Since he was raised in a food-loving family, he was hooked from the start. His grandfather was a cattleman, fish farmer, peanut farmer, cotton gin owner, and avid gardener; his mother and grandmother were both amazing cooks, and he was a child with an infectious curiosity for good-tasting food. “My grandfather was a part of all of the major crops in Alabama,” David remembers. “I was accustomed to lots of fresh vegetables and meals around a long family table, but the best thing my mother did was hot water cornbread—little crispy, crunchy cornbread pancakes she fried in a cast-iron skillet. They had to be made with [Alabamamilled] Pollard’s white cornmeal.” Alabama born and…

2 minutos
seafood sensation

If you love seafood, New Orleans is the place to be this summer when top chefs from around the country will compete for the title of King or Queen of American Seafood at the Great American Seafood Cook-Off (GASCO). Featuring entertaining hosts, renowned chefs, and a parade led by a live New Orleans brass band, this is an event you don’t want to miss. Held in conjunction with the Louisiana Restaurant Association Foodservice & Hospitality Expo each August, GASCO was launched in 2004 by the Louisiana Seafood Promotion and Marketing Board to promote domestic, sustainable seafood. During the competition, which is open to the public, each chef is given one hour to prepare and plate a unique dish using domestic seafood, all while interacting with a live audience, celebrity hosts, and…