Southern Cast Iron

As I welcome y’all to this new issue of Southern Cast Iron, I also want to say a very special welcome back to one of the tastiest times of year and my absolute favorite season: summer! The weather is warm and balmy here in the South, the perfect time for venturing outside to gardens and markets. While you’re out, pick up some of the bright, fresh produce that Mother Nature generously provides for all the memorable and sharable meals. From cover to cover, there’s something for everyone. It all starts on page 17 with a fresh crop of ways to enjoy tangy green tomatoes that goes well beyond frying them. Those Southern delicacies brighten up any menu, but what’s next will get your mouth watering with just one look. On page…

LODGE BLACKLOCK BRAISER Blacklock is the name of the Lodge family’s original foundry that was destroyed by fire in 1910. In 2019, Lodge brought back the Blacklock name with a lineup of lighter and smoother skillets, grill pans, and Dutch ovens. The newest addition to the Blacklock line is this versatile 4-quart braiser. Its lightweight design allows for easy transport throughtout the kitchen while the secure lid keeps moisture inside, slow cooking everything from meats to veggies to perfection. $150; lodgecastiron.com TASTES & TOOLS 1. BEAR & BURTON’S W SAUCE Treasured recipes passed down through generations are often fiercely protected, but it’s debatable whether any have been as closely guarded as this bold, flavor-packed Worcestershire sauce. After many attempts to perfect a recipe that existed on a tattered piece of paper, Florida-based friends Bear…

As the warm, golden summer sun rises over Atlanta’s well-known Buckhead neighborhood, award-winning chef Suzanne Vizethann and her dedicated team have already been hard at work at her restaurant, Buttermilk Kitchen, waiting to welcome their fellow early risers and breakfast lovers. The unmistakable aroma of freshly brewed coffee, fresh-from-the-oven biscuits, and other sunrise staples waft in from the kitchen, kickstarting comfort food cravings. Some people may struggle to get out of bed and get motivated this early in the morning, but not Suzanne. She has always appreciated the tranquil peace that only comes with daybreak, especially her childhood memories of early mornings spent with her family gathered around the table enjoying a warm, home-cooked meal. Those moments have stuck with her through every step of her trailblazing career. “As a little kid,…

Bill Smith was one of the masterminds behind Crook’s Corner, a local institution in Chapel Hill, North Carolina, which prospered for40 years before closing in June 2021. More than a decade prior to that, Bill was determined to re-create the lemon pie he enjoyed during his childhood beach trips for attendees at a Southern Foodways Alliance dinner. He swapped fancy meringue for fluffy whipped topping and used saltine crackers for the crust, because that’s what he had in his kitchen that day. Guests sang praises, and the salty-sweet-tangy pie became a staple at Crook’s Corner. Folks soon caught on, and it’s been a classic pie of Southern summers ever since. ATLANTIC BEACH PIE Makes 1 (10-inch) pie A marriage of lemon icebox and Key lime pies with a hint of savoriness, this citrusy…

SPICY GREEN TOMATO BAKED EGGS Makes 4 to 6 servings A Southern spin on shakshuka—eggs poached in a red tomato sauce—this quick-cooking dish is what brunch dreams are made of. Serve with crusty bread to sop up every bit of goodness. 2 tablespoons olive oil4 cups chopped green tomatoes (about 3 medium)1 small yellow onion, thinly sliced3 cloves garlic, minced1 bunch collard greens, stemmed and chopped (about 6½ cups)1 (16-ounce) jar salsa verde½ cup chopped fresh parsley¼ cup chopped fresh dill1 teaspoon kosher salt, divided½ teaspoon ground black pepper½ teaspoon ground cumin¼ teaspoon crushed red pepper6 large eggsGarnish: fresh dill, crushed red pepper 1. Preheat oven to 375°. 2. In a 12-inch enamel-coated cast-iron skillet, heat oil over medium-high heat. Add tomatoes and onion; cook, stirring occasionally, until tender, about 5 minutes. Stir in garlic;…

NACHO FUNNEL CAKES Makes about 8(photos on pages 27–28) Forgo the typical dusting of confectioners’ sugar and pile the toppings high on these crispy savory cakes. Vegetable oil, for frying3 cups all-purpose flour1 tablespoon baking powder1 teaspoon sugar1 teaspoon kosher salt1 teaspoon garlic powder1 teaspoon onion powder1 cup water1 cup whole milk2 large eggsNacho Cheese Sauce (recipe follows), chopped onion, pickled jalapeño slices, and chopped tomato, to serve 1. Fill a large cast-iron Dutch oven halfway with oil, and heat over medium-high heat until a deep-fry thermometer registers 375°. 2. In a large bowl, whisk together flour, baking powder, sugar, salt, garlic powder, and onion powder; whisk in 1 cup water, milk, and eggs until smooth. 3. Cover bottom of a funnel spout with your finger; add ½ cup batter to funnel. Hold funnel several inches…