One of my favorite possessions is my grandmother’s cast-iron skillet. It’s more precious to me than the antique bone china that I also inherited. To think of all the fried chicken and cornbread it has held is amazing. Several years ago, I returned home to Georgia after living in New York City, and I carried my treasured skillet in a blanket on my lap practically the whole trip. It is almost like my sacred talisman. No one will dare touch it when we are cleaning up from dinner. If I leave the room, I return to a spotless kitchen with a dirty cast-iron skillet on the stovetop. No one wants the responsibility. It sounds severe, but a little fear is fine with me. When properly seasoned over time, cast iron develops a virtually nonstick surface that only improves with use. To clean cast-iron cookware, wash with a nonabrasive sponge and warm soapy water. Rinse it well. To prevent rust, make sure the piece is completely dry before you store it. As insurance, I usually place mine in a warm oven for a little while to fully dry out. Cast iron is great for baking cornbread, pan-frying, and sauteing. It is a little slow to heat up, but once it does, it heats evenly and stays hotter longer. Cast iron is inexpensive and can be found at hardware and cookware stores.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.