Southern Cast Iron

It’s about time we leaned in to some of our favorite styles of cooking: Cajun and Creole. So, we’re taking you all the way down south to Louisiana for a Cajun- and Creole-inspired issue. Think: po’ boys, shrimp Creole, jambalaya, breakfast dishes tied to the Big Easy, and so much more. These flavor-packed recipes are sure to celebrate quintessential Louisiana-style cooking while also breathing new life into old favorites—a perfect way to keep the summertime fun and downright delicious. Kick off your day (or host a fun brunch weekend with friends!) by pulling from our “Big Easy Breakfasts” feature. Starting on page 49, you can fill up on hearty staples like Grillades and Grits, Eggs Sardou, and sinfully sweet beignets and Caramel Banana Baked French Toast. Then, thumb through a delicious…

LODGE 13.25-INCH DUAL-HANDLE PAN The latest addition to the Lodge cast-iron collection is the 13.25-inch pan. The dual-handle design makes it easy to maneuver from oven to table, and its size lends itself for everything from hefty roasts that’ll feed a family to simple one-pan recipes for two. As with many of Lodge’s cast-iron pieces, this pan comes with a pre-seasoned cooking surface and can be used over a fire, stove, or grill. With its signature heat retention, this pan will be a welcome addition to your cast-iron collection. lodgecastiron.com TASTES & TOOLS 1. 4SISTERS RICE This sustainably grown, organic rice comes from a family farm in Louisiana owned by—you guessed it—four sisters. With six different rice varieties offered, options such as Extra Long Grain Organic White Rice and Authentic Japonica Sushi Rice allow…

While many people can recall fond childhood memories of preparing meals with family, for Chef Sedesh Boodram Wilkerson, his love for cooking came about shortly after dinner with his husband, Jason, at an acclaimed restaurant in New York City. Little did he know then, the same restaurant is where he would later cut his teeth in the culinary industry. A native of Trinidad and Tobago, Sedesh moved to New York City and lived with his sister for two years before moving out to attend the Fashion Institute of Technology (FIT) at age 18. Though the Big Apple is known to be a hub of food and culture, it doesn’t come cheap. To help make ends meet as a student, Sedesh found himself preparing many meals at home out of necessity, but…

THE POSSUM PIE IS A DELIGHTFUL CONFECTION THAT RARELY SHOWS UP OUTSIDE ARKANSAS, and like many regional treasures, its exact origin is unclear. However, there’s a general acceptance that it was first seen in the early 1970s and may have earned its nickname because it “plays possum,” fooling people by its unassuming appearance, which hides layers of goodness. This multilevel treat is most often made in a pie dish, where a pecan shortbread crust is topped with layers of sweetened cream cheese, chocolate pudding, coconut, and whipped topping. Variations include the charmingly named Next Best Thing to Robert Redford (a fun ’70s throwback which also includes vanilla pudding) and the Chocolate Lush (a larger version that calls for a 13x9-inch baking dish). No matter where it came from, we can…

Each year in the South, we wait in eager anticipation for Mayand June when Creole tomatoes start appearing in markets and atroadside stands. The term “Creole tomato” means that the tomato, usually beefsteak variety, was grown in south Louisiana’s rich alluvialsoil, and because the fruit stays on the vine longer, its flavor is better. More specifically, these tomatoes are usually grown downriver fromNew Orleans in St. Bernard and Plaquemines Parishes, though tomatoes grown elsewhere in south Louisiana are often labeled “Creole.” These tomatoes have become a quintessential summertime treat in the Bayou State, and we simply can’t get enough of them while they’re in season. This summer, try some of our new favorite ways to use juicy Creole tomatoes. SHRIMP CREOLE WITH SLOW-ROASTED TOMATOES Makes 4 to 6 servings (photo on page…

SUMMER’S BOUNTY POTATO SALAD Makes 4 to 6 servings (photo on page 28) This veggie-packed potato salad is a must-make side for your next potluck. 1 pound tricolor baby potatoes, quartered1 tablespoon plus 1 teaspoon kosher salt, divided1 (12-ounce) package fresh green beans, trimmed and cut into 1½-inch pieces½ cup mayonnaise⅓ cup chopped fresh parsley¼ cup chopped fresh chives¼ cup thinly sliced shallots2 tablespoons stone-ground mustard1 tablespoon minced garlic½ teaspoon ground black pepper2 cups fresh yellow corn kernels (about 3 ears)½ cup diced red bell pepperGarnish: chopped fresh parsley, chopped fresh chives 1. In a large Dutch oven, bring potatoes, 1 tablespoon salt, and water to cover by 1 inch to a boil over medium-high heat. Reduce heat to medium; cook until potatoes are tender, 6 to 8 minutes. Add green beans during remaining…