Cast Iron Cooking for Two

When you get your first cast-iron pan, like countless new owners, you’ll probably want to run to the kitchen and start cooking. You take it out of the box or unwrap it and (hopefully) read whatever directions are included … and then you ask: What do I do now? Do I need to season my pan even if it’s supposedly “preseasoned”? If food sticks during cooking, how can I get it off, especially since I thought they were supposed to be nonstick? What if I accidentally leave my skillet in water and it rusts? Rest assured, you’ll discover that cooking with cast iron has a quick learning curve, especially if you use it again and again and again. The more you cook, the better seasoned the pan will become, and…

If you just bought a new cast-iron skillet that’s maybe preseasoned, resurrected your mom or grandmother’s Dutch oven that seems to be in decent shape, or found a pan at a yard sale with some rust and other gunk on it, you’re probably wondering what do you do to create the black pan magic that so many people talk about. As you’ve probably heard many times lately, with proper care, cast-iron cookware requires very little maintenance and can last for decades, if not centuries, so you can pass on a favorite pan to your kids and grandkids. It’s the proper care part we want to focus on here: If needed, getting it back into a serviceable state and then using it often to keep it at its best. •…

Countless ingredients, from the mundane to the obscure, can be purchased online from vendors around the world and across town. When cooking for two, however, the challenge is that the quantities are often fairly large. You need to weigh the convenience versus the cost. Here are some strategies for shopping for two: SALAD BARS Salad bars have been around for decades but take a fresh look at how these expansive displays of produce, olives, pickles, legumes, tofu, etc. can work for you. Obviously, first check out that the area is well tended and clean, with a fast turnover. If you’re buying only torn lettuce or shredded carrots, then $6.99 or $7.59 a pound is pricey, and you might find those same ingredients sold with other produce items. But, by adding…

SHAKSHUKA • 1½ tablespoons extra-virgin olive oil• 1 large Anaheim or poblano chile, seeds and membranes removed, finely chopped (½–¾ cup)• 1 small onion, chopped• 2 large cloves garlic, finely chopped• 1 teaspoon ground cumin• 1 teaspoon smoked paprika• 1 (14.5-ounce) can fire roasted and diced tomatoes, undrained• ½ cup water• 1 teaspoon tomato paste, if needed• Kosher salt or coarse sea salt• 3−4 large eggs• 2 tablespoons chopped flat-leaf parsley or mint• 2 tablespoons crumbled feta cheese• Warm pita, cut into triangles, to serve 1. Heat an 8-inch cast-iron skillet over medium-high heat until hot but not smoking. Add the olive oil, Anaheim chile, and onion and sauté until soft and golden, 6 to 7 minutes, stirring often. Add the garlic, cumin, and paprika and cook for 30 seconds.…

GRILLED SWISS CHEESE AND BACON SANDWICH WITH BEER-GLAZED ONIONS • 1½ teaspoons canola or other vegetable oil• 1 medium onion, sliced• ½ cup beer of choice• ¼ teaspoon caraway seeds• Salt• Freshly ground black pepper• 4 slices firm white or multigrain bread, not thin sliced• 2 tablespoons honey mustard or Dijon mustard• 2 slices bacon, cooked• 2 ounces thinly sliced Swiss cheese or sharp cheddar, or ½ cup shredded cheese• 1½ tablespoons unsalted butter, softened• Cornichons, for garnish 1. In a small skillet, heat the oil over medium-high heat. Add the onion and sauté until richly browned, about 5 minutes, stirring often. Add the beer and caraway seeds, raise the heat to high, and boil until the beer almost completely evaporates and coats the onions. Season to taste with salt…

OVEN-ROASTED SHRIMP, CAULIFLOWER, AND CHERRY TOMATOES • 3−4 cups cauliflower florets• 2 cups sliced onion• 3 cloves garlic, split in half• Leaves from 3 sprigs thyme or 1 teaspoon dried leaves• ½ teaspoon kosher salt or coarse sea salt, or to taste• Freshly ground black pepper to taste• Pinch red pepper flakes (optional)• 2 tablespoons extra-virgin olive oil• 6−8 ounces peeled and deveined large shrimp• 10 cherry or grape tomatoes, halved• ⅓ cup grated Parmesan cheese• Chopped flat-leaf parsley, to garnish 1. Put a 10-inch cast-iron skillet in the oven and preheat to 425°F. 2. In a large bowl, stir the cauliflower, onion, garlic, thyme, salt, pepper, and red pepper flakes, if using, together with the olive oil to coat evenly. Scrape into the skillet and return to the middle…