Editor’s Letter
THERE ARE SOME DAYS when I don’t mind using every pot, pan, and sundry utensil in my kitchen, but now that my wife and I have two toddlers bumbling around underfoot, we find ourselves gravitating toward one-dish meals. Whether it’s with one of our trusty cast-iron skillets, well-used Dutch ovens, or simply a sheet pan, we appreciate the ease of use and—even more importantly—ease of cleanup that one-dish cooking affords us. As the Taste of the South team prepared this special issue, I fell in love all over again with these recipes. Throughout the collection, you’ll not only find riffs on Southern classics—think Country Captain Casserole (page 23), Chicken and Cornmeal Dumplings with Sausage and Greens (page 50), and Cheesy Cornbread Pudding (page 65)—but also some clever inventions that will capture…