Southern Cast Iron Cook: Real Food Every Day - Spring 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.

United States
Hoffman Media
6 Issues

in this issue

1 min
from the editor

SPRING BRINGS THE PROMISE OF WARMER WEATHER and a new batch of produce to inspire my weekly meals. When I first see radishes, asparagus, spinach, spring onions, and fresh green peas at my farmers’ market, I feel renewed in the kitchen and ready to embrace a new season. Start cooking your way through this issue with the Miso-Roasted Radishes on page 13 to see how quickly this harbinger of spring can be transformed into a weeknight craving with the addition of miso paste. Then turn to our Parchment Paper Dinners beginning on page 61 to enjoy even more bright, seasonal flavors. These quick-cooking recipes make dinner—and cleanup—almost effortless. When I’m in the mood for something comforting and nostalgic, our cover recipe reminds me of the stuffed bell peppers my mother often made…

2 min
cookbooks we’re currently loving

FOOD OF THE ITALIAN SOUTH Recipes for Classic, Disappearing, and Lost Dishes (Clarkson Potter, 2019) by Katie Parla Katie Parla, a New Jersey native, is a Rome-based food and beverage journalist, culinary guide, and educator. She is the author of the food and travel site, the e-book Eating & Drinking in Rome, more than 20 travel guides, and the coauthor of IACP award–winning cookbook Tasting Rome. Her travel writing, recipes, and food criticism appear in publications around the world. Favorite recipe from book: My favorite dish is the hysterically named Sicchie d'a Munnezza (which translates to Garbage Can Pasta). It’s spaghetti made with a tomato sauce seasoned with nuts. INSTAGRAM: @katieparla HUSBANDS THAT COOK More Than 120 Irresistible Vegetarian Recipes and Tales from Our Tiny Kitchen (St. Martin’s Griffin, 2019) by Ryan Alvarez and Adam Merrin Ryan Alvarez…

3 min
top air fryer tips

Cook up meats, vegetables, and even sweets using the technology of air fryers. These appliances use the circulation of hot air and sometimes a small amount of oil to fry foods without the mess and large quantities of oil of traditional deep fryers. That means you can have some of your favorite indulgences more quickly (and healthier!) any night of the week. MAXIMIZE YOUR AIR FRYER • Don’t add oil directly to the air fryer appliance because it will harm the machine.• Use an oil mister to coat the outside of your food to help it crisp up in the air fryer. We suggest multiple bottles containing oils you frequently use, like grapeseed, avocado, olive, or coconut.• Experiment with different breading options. Use quinoa, ground almonds, or a traditional egg and flour…

2 min

Looking for a way to use up that extra miso paste? Turn to the Refrigerator Door section on page 107 and find our Miso Butter-Basted Steaks. Miso-Roasted Radishes Makes 4 to 6 servings :05 MINUTES Morning PREP Prepare radishes, shallot, and thyme. Cover and refrigerate. If you haven’t enjoyed roasted radishes just yet, consider it your new favorite way to eat them. Roasting brings out a completely different taste and texture, while miso paste adds an unexpected layer of flavor. 3 tablespoons olive oil1½ tablespoons white miso paste1 tablespoon chopped fresh thyme1 tablespoon fresh lime juice½ teaspoon kosher salt¼ teaspoon ground black pepper3 bunches radishes, trimmed and halved1 shallot, sliced Garnish: chopped fresh thyme 1. Preheat oven to 400°. Line a 17½x12½-inch rimmed baking sheet with parchment paper. 2. In a large bowl, whisk together oil, miso paste, thyme, lime…

6 min
sunday prep plan

MAINS Greek Grilled Steak, Vegetable, and Haloumi Kabobs Smoky, Greek-inspired kabobs are sure to satisfy the taste of warmer weather you’ve been longing for. Haloumi is a firm cheese that withstands the heat of the grill. Grilled Steak and Vegetable Farro Bowls Transform leftover kabobs into a filling, wholesome bowl full of flavor. Feel free to add sliced avocado for additional healthy fat. SIDES Cucumber Salad with Greek Yogurt Dressing A light cucumber salad filled with fresh mint is ideal for spring. It comes together quickly, and the yogurt dressing keeps it creamy without being too indulgent. Kale and Golden Raisin Salad Golden raisins add a touch of sweetness to this hearty salad. Since Lacinato kale is durable enough to keep overnight, you’re all set for lunch the next day. SNACK Almond-Oat-Sesame Protein Bites Perfect on the go, these protein bites are…

11 min
instantly delicious

PRO TIP When cooking pasta in an Instant Pot, select the MANUAL feature. Pressure cook on LOW for half the time recommended on the box. For odd numbers, halve the cooking time and round down to the nearest minute. There should be enough liquid in the pot to just barely cover the pasta (up to ½ inch above pasta at most). PRO TIP Bean cooking times may vary depending on several factors, such as the variety and the freshness of the beans. Be sure to pick through beans, discarding any discolored or shriveled beans as well as any unfamiliar particles. If beans come out too al dente, cover and lock lid of Instant Pot. Select MANUAL feature, and pressure cook on HIGH 2 minutes more. Let pressure release naturally for 5 minutes before…