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EXPLOREMY LIBRARY
 / Food & Wine
Southern Cast IronSouthern Cast Iron

Southern Cast Iron

January/February 2020

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.

Country:
United States
Language:
English
Publisher:
Hoffman Media
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9 Issues

IN THIS ISSUE

1 min.
southern cast iron

EDITORIAL EDITOR Nancy Meeks FOOD EDITOR Sarah Ward ASSISTANT EDITOR Georgia Clarke SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Barbara Mccarthy EDITORIAL ASSISTANT Daniel Dubuisson CONTRIBUTING EDITOR Mary-Kate Tucto CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, William Dickey, Nicole Du Bois, Stephanie Welbourne Steele SENIOR DIGITAL IMAGING SPECIALIST Delisa Mcdaniel DIGITAL IMAGING SPECIALIST Clark Densmore GROUP CREATIVE DIRECTOR Deanna Rippy Gardner SENIOR STYLIST Sidney Bragiel STYLISTS Caroline Blum, Courtni Bodiford, Lucy Finney, Mary Beth Jones CONTRIBUTING STYLIST Beth K. Seeley TEST KITCHEN DIRECTOR Irene Yeh FOOD STYLISTS/RECIPE DEVELOPERS Laura Crandall, Kathleen Kanen, Tricia Manzanero, Vanessa Rocchio, Elizabeth Stringer, Taylor Franklin Wann ASSISTANT FOOD STYLIST/RECIPE DEVELOPER Anita Simpson Spain CONTRIBUTING FOOD STYLISTS/RECIPE DEVELOPERS Melissa Gray, Erin Merhar DIGITAL MEDIA MARKETING DIRECTOR Kristy Harrison MARKETING COORDINATOR Vicky Lewis SENIOR ONLINE EDITOR Courtney Duquesnay DIGITAL DESIGNER Stephanie Lambert ADMINISTRATIVE HUMAN RESOURCES DIRECTOR Judy Brown Lazenby IT DIRECTOR Matthew Scott Holt DEALER PROGRAM MANAGER Janice Ritter ADMINISTRATIVE ASSISTANT/EDITORIAL Alex…

2 min.
new year new beginnings

Hello! I hope you’ll join me in welcoming the new year and this new issue of Southern Cast Iron. Like so many of you, we believe that this is the time for fresh starts. So we’ve made a resolution of our own: to bring you the cast iron content you love in fresh, exciting ways in 2020. But don’t worry—each issue will still be packed with all the scrumptious recipes and entertaining, informative stories you crave. Beginning with this issue, you’ll find four new columns and departments, including Blue-Ribbon Dish (page 21), where we’ll share a winning recipe from cast iron-related cooking and baking competitions across the South; One-Dish Meal (page 23), which will save you time—and clean-up!—with simple dinner ideas; and Master Class (page 103), in which we’ll break down…

2 min.
cast iron cupboard

PRODUCT SPOTLIGHT CHOOSING THE RIGHT CAST IRON Whether seasoned or enamel-coated, we love to use any kind of cast iron in our kitchen. While both finishes are versatile, each has its strengths. We turn to seasoned skillets for their sturdy, nonstick properties. Black iron is our go-to for perennial favorites like steaks, cornbread, and biscuits. Enameled pans shine when cooking more acidic or liquid-heavy recipes like tomato-based sauces and chilis or long-cooking soups, stews, and braises that can threaten all the hard work put into building up the seasoning on other pans. So next time you reach for your cast iron, let your cravings help decide which variety works best for your needs. SEASONED OR ENAMEL-COATED? TASTES & TOOLS 1. PRIMO’S PEPPERS PRIMONITION HOT SAUCE This salsa verde-style sauce from southern Louisiana combines 7 Pot Primo…

6 min.
genie mcnally

As you step under the palm tree canopy and into the casual, vibrant dining space, the wonderful aroma wafting from the kitchen is the first thing that welcomes you to The Floridian in downtown St. Augustine, Florida. On the patio, groups soak up the sun alongside decorative pink flamingos, while others enjoy the funky, laid-back atmosphere of the indoor dining room. Laughter and conversation ring from the usually packed tables, and a feeling of warm welcome lingers in the air. The atmosphere is full of an almost tangible sense of Southern hospitality, reflecting chef and co-owner Genie McNally’s deep admiration for Southern food, culture, and culinary tradition. “We opened The Floridian with a mission that is ongoing,” Genie says. “To serve great food using seasonal and sustainable ingredients, and to provide…

3 min.
prize-winning pizza

After taking second place at the 2018 National Cornbread Festival Cook-Off, Lidia Haddadian returned to South Pittsburg, Tennessee, in 2019 with this cast iron-cooked creation and took home the top prize, adding to her more than 40 food competition victories. Inspiration for this recipe struck Lidia during her first encounter with Lodge’s cast-iron baking pan during the 2018 festival. The California-based chef tested and tweaked her blend of cornmeal and yeast several times to perfect the crispy crust that holds the Cajun-inspired toppings. Give the recipe a go to taste why her pizza achieved blue-ribbon status, and visit nationalcornbread.com for more festival recipes. CAJUN SHRIMP AND BACON PIZZA WITH CRISPY CORNBREAD CRUST Recipe adapted from Lidia Haddadian, 2019 Lodge National Cornbread Festival Cook-Off First-Prize Winner Makes 1 (14-inch) pizza Crust: ½ cup warm water (110°…

1 min.
comforting casserole

CHICKEN AND RICE CASSEROLE Makes 8 to 10 servings With rotisserie chicken and a quick, stir-together cream sauce, you’ll have this all-in-one supper bubbling away in the oven in no time. 2 cups Broccolini florets, halved lengthwise (if large)½ cup unsalted butter¾ cup chopped peeled carrot¾ cup chopped red onion4 cloves garlic, minced⅓ cup all-purpose flour2 cups low-sodium chicken broth1 (8-ounce) package cream cheese, softened1 tablespoon Dijon mustard1½ teaspoons kosher salt1½ teaspoons chopped fresh thyme1½ teaspoons chopped fresh sage½ teaspoon ground black pepper3 cups shredded rotisserie chicken2 cups cooked long-grain white rice2 cups coarsely crushed buttery round crackers2 tablespoons unsalted butter, meltedGarnish: fresh thyme leaves, chopped fresh sage 1. Preheat oven to 350°. 2. Bring a 10-inch cast-iron skillet of water to a boil. Add Broccolini; cook for 1 minute. Drain and transfer to ice…