Southern Cast Iron - December 2023 USA

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CONTENTS
November | December 2023
Volume 9, Issue 6
First
FrOm tHe EdItOrS 7
’Tis the season for all things cast iron
CaSt IrOn CuPbOaRd 9

KitchenAid 6-quart cast-iron
Dutch oven
ChEf’s TaBlE 11
Amarys Koenig Herndon and
Jordan Herndon (New Orleans, LA)
of Palm & Pine
sAvOr tHe sTaTe 17

Texas chili con carne
Next 57
DuTcH oVeN cOmFoRt 31
Cozy stews and soups for this pan
lEt’s tAlK tUrKeY 39

A tasty main to adorn your table
lOvE yOuR lEfToVeRs 41

Ways to give leftover food new life
Last
mAsTeR cLaSs 85
fEsTiVe sWeEtS & TrEaTs 49 Chicken and dumplings
Holiday desserts in favorite flavors
tRaVeLiNg sKiLlEt 89
rEmEmBeRiNg a lEgEnD 61 Sweta Patel (@thetableofspice)
Honoring Phyllis Hoffman DePiano,
a leader, friend, and inspiration fRoM tHe pAnTrY 91
Sugars
bRuNcH fAvOrItEs 65
A host of casseroles, quiches, uSe & cArE 93
and more
uNiQuE & aNtIqUe 95
BaKe & ShArE 75 Mini Bundt cakes on the cover
Batches of sweets ideal for gifting Citrus & Herb Turkey page 40
to others and for treating yourself ReCiPeS & ReSoUrCeS 97
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Southern
CAST IRON
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November/December 2023 Volume 9, Issue 6
EDITORIAL
EDITORIAL DIRECTOR Daniel Schumacher ADMINISTRATIVE SENIOR ART DIRECTOR

MANAGING EDITOR Morgan Crawford Scott Tracy Wood-Franklin
FOOD EDITOR Jan Potter SENIOR ART DIRECTOR Cailyn Haynes
FEATURES EDITOR Daniel Dubuisson
OVERNIGHT EDITOR-AT-L ARGE Jean-Paul Bourgeois SENIOR ST YLISTSidney Bragiel
GINGERBREAD SENIOR COPY EDITOR Meg Lundberg ST YLISTS Maghan Armstrong, Courtni Bodiford,
SWEET ROLLS COPY EDITOR Adrienne Davis Lucy Finney, Maggie Hill, Mary Beth Jones,
page 84 EDITORIAL ASSISTANT Christina Fleisch Donna Nichols
SENIOR PHOTOGRAPHER TEST KITCHEN DIRECTOR Laura Crandall

John O’Hagan FOOD ST YLISTS/RECIPE DEVELOPERS
PHOTOGRAPHERS Ola Agbodza, Aaron Conrad,
Jim Bathie, Kyle Carpenter, Katie Moon Dickerson, Nicholas Gregory,
Stephanie Welbourne Steele Kathleen Kanen, Vanessa Rocchio,
Amanda Stabile, Izzie Turner
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Delisa McDaniel Madison Harvel
DIGITAL IMAGING SPECIALIST Clark Densmore
D I G I TA L M E D I A A D M I N I S T R AT I V E
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5002; Boone, IA 50950. ©2023 Hoffman Media, LLC. Printed in the USA.
From the Editors
CAST IRON-FILLED FESTIVITIES

’ is the season! Pull out your trusty skillet, do-it-all Dutch Gingerbread Sweet Rolls (page 84), and Vanilla-Peppermint
T oven, and any other favorite cast-iron pieces (we’re

looking at you, Turk’s head pan on page 95) because
they’re sure to serve as the workhorses for every holiday party
Mini Bundts (page 96)—need we say more?
Of course, the star of the holiday meal is often the turkey, as

and get-together now through December. You’re in for a treat! seen on our cover. The simple and stunning Citrus & Herb
From front to back, this issue is filled to the brim with delicious Turkey (page 40) can be paired with whatever sides your heart
recipes and tips that’ll showcase your skills in the kitchen desires. It’s so delicious that you may not have leftovers, but
without creating additional stress. Hello, holiday bliss! in case you do, we’ve got you covered there. Our “Love Your
Leftovers” feature takes Thanksgiving staples and turns them
Possibly more beloved than Santa and presents is the wide into something new and tasty. Warm up with our Creamy
array of decadent cookies, candies, cakes, and more that this Turkey and Wild Rice Soup (page 48), dig into our Mashed
magical time of year brings. You might already have a few Potato Croquettes (page 45), or start your day with our
favorites lined up on your must-bake list, but the recipes in Thanksgiving Eggs Benedict (page 48).
our “Festive Sweets & Treats” and “Bake & Share” features
(starting on pages 49 and 75, respectively) should be at the We hope you enjoy all the cozy dishes made for winter nights
very top. Choose from a deliciously curated selection of sweets (take a bow, White Chicken Chili on page 38 and Feast of the
to adorn your dinner table or wrap up for the perfect gift Seven Fishes Stew on page 39), shareable bakes to gift to those
from the kitchen. Cranberry-Apple Pie (page 57), Overnight you love the most, and so many more crave-worthy recipes.
LeT yOuR cAsT iRoN cOoKwArE dO tHe tAlKiNg aS yOu cReAtE nEw mEmOrIeS aNd nEw tRaDiTiOnS
tHiS sEaSoN. HaPpY cOoKiNg aNd hApPy hOlIdAyS fRoM tHe SoUtHeRn CaSt IrOn fAmIlY.
48 96
For daily cast iron recipes, tips, and stories you don’t want
to miss, be sure to follow us on social media, and show us
your cast iron pride by using #southerncastiron. @southerncastiron @southerncastiron @castironsouth

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Chef’s Table
AMARYS KOENIG HERNDON

Z
AND JORDAN HERNDON Z
GeTtInG tO kNoW tHe CrEsCeNt CiTy’s dYnAmIc dUo
BY CHRISTINA FLEISCH
C
hef Jordan Herndon’s New Orleans restaurant, Palm & Pine, the end of The Old Portage’s four-year run, Palm & Pine’s theme
is nestled in the French Quarter. Dedicated to honoring the came to fruition as the duo finalized where they wanted their
heritage of Louisiana cuisine, their restaurant proudly explores future restaurant to be and what they wanted to do with it.
“the South, and south of that,” which ranges from the Southern “New Orleans is definitely at the core of what we do,” Amarys
region of the US all the way down to Central America and the explains. “I think we developed the concept of ‘the South, and
Caribbean. After moving to New Orleans and attending culinary south of that’ while we were working as a pop-up and as we were
school, the power couple knew they wanted to open a restaurant exploring a lot of different ideas and a lot of different foods. We
together. set these pretty large boundaries for ourselves—these are the
But before Palm & Pine came to be in 2019, Amarys and Jordan areas that we’re going to explore and we’re going to cut from, but
ran a successful pop-up eatery called The Old Portage, which was everything that we do is with New Orleans in mind, or through
located in the popular French Quarter Black Penny bar. Toward the lens of New Orleans.”

VISIT
PALM & PINE
308 N. RAMPART STREET
NEW ORLEANS, LA 70112
PALMANDPINENOLA.COM
“We tRy tO fInD a bAlAnCe...
oNe tHiNg wE aLwAyS
hAvE iS sOmEtHiNg
cOoKeD iN cAsT iRoN.”
—JORDAN HERNDON
Jordan adds, “We have a restaurant in the French Quarter, which pop-up, their community embraced them with open arms. “When
is pretty lucky, and we feel the need to celebrate New Orleans, we first started out,” Amarys recalls, “everything was so personal
especially since people come from all over the country to cook and interactive. Places would host us and let us cook food there.”
here, which is great. But it’s important to have a foundation and be Palm & Pine has since returned the favor by hosting other
grounded in New Orleans cuisine and the culture.” businesses and working on events together. “It was always going
Amarys and Jordan’s celebration of the city and the region goes to be part of our restaurant,” says Amarys. “We’re proud of our
deeper than the concept of their restaurant. All the ingredients used community, so why would we not want to be involved with other
are locally and regionally sourced. At least once a week, Jordan people? We get to cook in one of the coolest cities in the world.”
heads to the local farmers’ market to gather seasonal ingredients Palm & Pine hosts burlesque nights, collaborates with other bars in
for the restaurant. Anything that can’t be sourced from the market the South, and takes part in local festivals. The warm, inviting aura
is ordered in from the region. “We’re trying to explore a region as is evident when you set foot into the restaurant, and it’s obvious
a restaurant. We get our pork from Mississippi; our quail is from that this foundation begins with those at the helm.
Texas, and seafood is always from the Gulf,” says Jordan. The restaurant’s open kitchen allows patrons to peek inside and
Amarys and Jordan, like many Southerners, have a strong watch as the chefs use a go-to kitchen tool—the cast-iron skillet.
connection to their community. This is evident in every part of “We try to find a balance of different techniques, whether something
their restaurant, from where they get their ingredients and how is grilled, smoked, boiled, or fried, but one thing we always have is
the kitchen is run to what events take place at Palm & Pine. Though something cooked in cast iron,” Jordan says. One of Amarys’s recipes
they have the final say, the two chefs are not the only ones who is exclusively made in cast iron—cornbread sticks made in a cast-iron
contribute to the menu. The sous chef and other members of the corn stick pan. “We call them Corn Babies,” Amarys says, “because
kitchen staff collaborate as well. “It’s not just me and Jordan; it’s they’re so cute.” She continues to explain that almost everything that’s
definitely a team mentality,” says Amarys. “We’re all invested in being sautéed or seared is likely being done in cast iron. Even family
what we’re doing, and we’re all proud of the food we make.” This meals (the dishes made for the staff to eat between peak hours) will
sense of community started in the home, with both Amarys and sometimes be cooked in cast iron. “We have a nice [cast iron] collection
Jordan coming from large families, and was furthered as they at the restaurant,” Jordan says. Amarys even hinted that the next cake
stepped into the New Orleans culinary world. When they ran the to be added to the menu would likely be made in cast iron.

When asked about their creative process when it comes to
concepting recipes for Palm & Pine, Amarys and Jordan both
agreed that it was difficult to pinpoint but ultimately came
down to the season’s ingredients. The menu varies by season,
and the local harvest largely influences what appears in the
lineup. This holds true for their Turkey Neck and Andouille
Gumbo. Their gumbo comes around when, according to
Jordan, it starts to feel like “gumbo weather,” which tends to
be around late October to November, though at times the New
Orleans heat can push gumbo weather later into the year.
“We do a lot of different spins on different types of
cuisines,” Jordan says, “but at the same time, we thought
it was important to show people who are coming to New
Orleans as tourists what a good gumbo is. Turkey neck has
so much flavor, and it’s a little-used product. Our roux is
real dark Cajun roux made in cast iron. I guess that was my
inspiration. I wanted to do a quintessential cold-weather
gumbo. We put that on the menu in the fall, and it stays on
through Mardi Gras. It’s what you want during festival season
and carnival season. It’s just delicious.”
With Palm & Pine approaching its fifth year, Amarys
and Jordan hope to continue to grow as part of their New
Orleans community and even further, connecting with chefs
and restaurants throughout the South . . . and maybe south
of that.
NOVEMBER | DECEMBER 2023 14

TuRkEy NeCk aNd AnDoUiLlE GuMbO
Recipe courtesy of Amarys Koenig Herndon and
Jordan Herndon (Palm & Pine, New Orleans)
Makes 5 quarts
A dark chicken stock will deepen the flavor and

is achieved by roasting the bones and vegetables
and simmering the stock for about 12 hours.
2½ cups all-purpose flour

1¾ cups plus 1 tablespoon peanut oil, divided
1½ pounds andouille sausage, casing removed
and large diced
1½ pounds yellow onion, medium diced
3½ cups medium diced poblanos (about
1 pound)
2½ cups medium diced celery
5 teaspoons finely chopped garlic
1 dried bay leaf
½ teaspoon dried thyme
½ teaspoon ground red pepper
1 teaspoon ground black pepper
3 to 4 quarts chicken stock
1 quart braising liquid, reserved from
Blackened & Braised Turkey Necks
(recipe follows), optional
1½ pounds turkey meat, pulled from
Blackened & Braised Turkey Necks,
(recipe follows)
Potato salad or rice and sliced green onions,
to serve
1. In a large cast-iron skillet or Dutch oven,

combine flour and 1¾ cups oil over medium-
low heat; whisk until smooth and a blonde roux
forms, 5 to 10 minutes. Stir with a wooden 6. Add turkey neck meat and reserved 1. Preheat oven to 350°.
spoon until a dark roux is achieved, up to andouille. Adjust seasoning as desired, and 2. Season turkey necks with blackening
1 hour. Set roux aside. add more stock to thin, if necessary. Discard seasoning.
2. In a large, wide stockpot (must hold at least bay leaf. Serve with potato salad (like we do) 3. In a large cast-iron Dutch oven and working
2 gallons), sauté andouille and remaining or rice and green onions. in batches, sear turkey necks on all sides over
1 tablespoon oil over medium-high heat until medium heat, about 2 to 3 minutes on each
sausage is slightly caramelized and edges are side. Add remaining ingredients.
crispy, 10 to 12 minutes. Set andouille aside, BlAcKeNeD & BrAiSeD TuRkEy NeCkS 4. Cover and bake, braising until meat is
leaving any drippings in pot. Makes 1½ pounds tender and meat pulls from the bones, 2 hours
3. In same stockpot, cook onion, poblano, and 30 minutes to 3 hours and 30 minutes.
celery, garlic, bay leaf, thyme, red pepper, and 5 pounds turkey necks or wings 5. Pull meat from bones. Cover and
black pepper over medium heat until tender, ¼ cup blackening seasoning refrigerate until using. Strain braising liquid,
10 to 12 minutes. Reduce heat to low. 2 tablespoons canola oil discarding solids, and reserve.
4. Carefully add roux to vegetable mixture. 1¾ cups sliced smoked onions
(This will create steam; go slow and stand back.) (see Kitchen Tip)
5. Add 3 quarts chicken stock and turkey neck 2 poblanos, sliced
braising liquid, if using. If not using braising 4 stalks celery, cut in 2-inch pieces • KiTcHeN TiP •
liquid, then add remaining 1 quart chicken 1 head garlic, halved crosswise In this recipe, smoked onions bring lots
stock. Bring to a low boil over medium-high 1 jalapeño, sliced of flavor. To smoke onions, cut yellow
heat and cook until mixture begins to thicken. 2 (12-ounce) lager beers onions into 1-inch slices and smoke
(A dark gumbo doesn’t need to be very thick, 1½ teaspoons dried thyme over mesquite for 45 minutes.
but it should briefly coat a spoon before 1 dried bay leaf
dripping and have a pleasant weight on your 1 teaspoon black peppercorns
palate when you taste it.) 2 cups chicken stock
Savor the State
Z TX Z
LONE STAR STATE FAVORITE

WhEn iT cOmEs tO cHiLi, everyone has their preference. Typically, the dish incorporates many kinds of
beans and spices, tomatoes, and a hearty helping of meat, but Texans will argue that chili con carne, which
translates to chili with meat, should always be made sans beans. While there are many rabbit holes one could
go down surrounding the origin of chili con carne, it’s likely that the Tex-Mex staple was introduced at the
end of the 19th century by the “Chili Queens,” women who served food in San Antonio’s Military Plaza.
Like the name suggests, chili con carne contains plenty of tender chunks of chuck roast, keeping it in line
with the “everything is bigger in Texas” motto we all know and love. But don’t worry, where the dish lacks in
legumes, it makes up for in flavor, using dried ancho chiles and chipotle peppers in adobe sauce to give it
that signature red base and rich, smoky taste that’s sure to satisfy.
ChIlI CoN CaRnE

Makes 6 servings 1. In a large cast-iron Dutch oven, toast ancho
chiles over medium heat until fragrant, about
A big bowl of this Texas-style chili will warm you up all 2 minutes. Let cool. Using kitchen shears, cut
winter long, and the flavor just gets better as it sits. chiles into small pieces and place in a spice
grinder. Process until finely ground.
4 dried ancho chiles, stems and seeds removed 2. In a large bowl, combine beef, 1 teaspoon
4 pounds boneless beef chuck roast, trimmed salt, and black pepper; toss well to coat. In
and cut into 1-inch pieces same Dutch oven, heat oil over medium-high
1½ teaspoons kosher salt, divided heat. Working in 2 batches, cook beef mixture
½ teaspoon ground black pepper until browned. Remove to a bowl.
1 tablespoon vegetable oil 3. In same Dutch oven, melt butter over
1 tablespoon salted butter medium heat. Add onion; cook until lightly
1½ cups chopped yellow onion brown and tender, about 4 minutes. Add garlic;
5 cloves garlic, minced cook for 30 seconds. Stir in reserved ground
1 (1.25-ounce) envelope Tex-Mex chili seasoning ancho chiles, chili seasoning, and tomato paste.
3 tablespoons tomato paste Cook for 1 minute, stirring constantly.
4 cups beef stock 4. Stir in beef mixture, remaining ½ teaspoon
1 cup water salt, stock, 1 cup water, tomato sauce, masa
1 (8-ounce) can tomato sauce harina, brown sugar, Worcestershire, chipotle
2 tablespoons masa harina pepper, and bay leaves. Bring to a boil over
1 tablespoon light brown sugar high heat. Reduce heat to low and simmer,
1 tablespoon Worcestershire sauce uncovered, until beef is tender, about 2 hours
1 chipotle pepper in adobo sauce, minced to 2 hours and 30 minutes, stirring occasionally.
2 bay leaves 5. Remove bay leaves. Serve with sour cream
Sour cream and lime wedges, to serve and lime wedges. Garnish with cilantro, if
Garnish: chopped fresh cilantro desired.

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the ancient stone effigy from the outdoor interpretive centers
and view the effigy and surrounding wetlands from the
viewing tower. And as your adventure comes to a close, take
home a bit of Georgia at Lake Oconee’s own Artisans Village
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Whether visiting to admire the deep history or looking for an
outdoor adventure, Eatonton and its surrounding treasure
trove of nature is the perfect getaway!
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ooking for a small-town holiday to bring loved-ones closer Old Toccoa Farms, or go fishing in the Toccoa River tailwaters,
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Give the family some very merry experiences for Christmas:
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ADVENTURES IN ALPHARETTA
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et away to awesome Alpharetta for an unforgettable local dishes at the Alpharetta Food Truck Alley, which
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jam. Bask in the sounds of the Alpharetta Symphony or dance inspired menu and atmosphere at Cape Restaurant & Beach
the night away all season long at Avalon Nights Live! Looking Bar, an Instagram-worthy and delicious affair; a dinner there
forward to local independent musicians? Alpharetta’s Live will definitely be an unforgettable meal! And afterward, sneak
Music Matchups will immerse listeners in a vibrant into Roaring Social—a ’20s-themed speakeasy, complete with
soundscape unique to the city. Soak in the good vibrations dancing, old-fashioned bowling, craft cocktails, and tasty bites.
of award-winning acts at The Velvet Note’s intimate, For those seeking adventure indoors, there are more than
acoustically perfected “listening room,” and chow down on a few ways to enjoy Alpharetta as well: embarking on a
prehistoric safari at Dino Safari: A Walk-Thru Adventure or
spending an afternoon shopping and people-watching at the
North Point Mall or the Avalon shopping mecca. Make long-
lasting memories at the Original Selfie Museum or take a
load off and enjoy a pint at local breweries Currahee Brewery
and Jekyll Brewing. Create your own signature scent at
INDIEHOUSE Modern Fragrance Bar’s Scent Blending 101
course and browse their inventory of fine perfumes and
colognes. And after a day of shopping and eating, enjoy a
break at the Alpharetta LifeSpa!
Whether planning a short break or looking to stay awhile,
Alpharetta is the perfect getaway from the mundane, perfect
for adventurers of all ages.
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TAKING IT EASY IN TIFTON

W
elcome to Tifton, a place rooted in
agriculture, love of good food, and host
of fun festivals—all located in the heart
of South Georgia. From arts and agriculture to
outdoor activities and antique shopping, Tifton is
alive with activity all year round. Enjoy small-town
charm with a myriad of unique things to see and
do; attend a side-splitting live stage comedy at the
Tift Theatre for Performing Arts, get up-close and
personal with the baby animals at the Georgia
Museum of Agriculture, or stop by charming
bakery Cole’s Cakery for a sweet afternoon treat!
Enjoy the year-round picking of fresh, in-season
vegetables and produce available at markets and
u-pick farms, like Berry Good Farms or Rutland
Farms, and uncover long-lost gems in over 80,000
square feet of antiques.
Plan a visit around an annual festival, such as the
delicious Rhythm and Ribs BBQ Festival in March Saturday in December or explore our charming Downtown. Experience
or the enchanting Hometown Holidays on the first small town, Southern hospitality on a visit to Tifton and stay awhile!
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HOLIDAYS IN ALPINE HELEN

S
tep into the storybook surrounds of
Alpine Helen perched on the
Chattahoochee River in the heart of
White County. The Old-World architecture,
natural beauty, and aroma of Bavarian
cuisine wafting through the fresh mountain
air is best enjoyed in the winter weather.
Cozy up into one of the adorable local
amenities, like the Adventure Lodges of
Georgia at Unicoi State Park. They’re the
perfect place to relax in between activities
like slot car racing, laser tag, or the Georgia
Mountain Coaster.
Pace your stay in Alpine Helen by strolling
along the cobblestone streets. Browse the
clothing boutiques, toy emporiums, gift
shops, and more; sample the traditional
German cuisine at one of many spots.
Strudel, schnitzel, pretzels—any decision
you make with be a delightful one.
LAKE CHATUGE ALBANY
N E
estled among the rushing waters and gentle blue peaks njoy the relaxing Southern lifestyle of Albany, Georgia,
of the scenic North Georgia Mountains, Brasstown Valley the cultural hub of beautiful Southwest Georgia. Discover
Resort & Spa redefines the typical mountain getaway. the fascinating story of the Flint River and its mysterious
Guests can indulge in 18-holes of championship golf on a blue-hole springs at the Flint RiverQuarium or spend an
sprawling, lush course, take the family on a two-hour guided tour afternoon at Chehaw and its amazing zoo, home to the black
of the mountain trails via horseback, enjoy a bit of axe-throwing rhino, prairie dogs, and an amazing alligator exhibit!
and archery, or embark on a hayride around the property. Listen to the sweet sounds of freedom, from the Freedom
The Dining Room is known far and wide for its picturesque Singers, or blend soulful music with history at Ray Charles
mountain views, mouthwatering weekend dinner buffets, and Plaza, Albany’s own beautiful sunny park featuring a life-like
sumptuous and sophisticated Sunday Brunches, while Brassies bronze statue of Albany-born Ray Charles.
Grill is perfect for the casual dining experience as it offers a Get ready for an outdoor adventure with a bit of kayaking
relaxing lunch, quick afternoon snack, or cozy fireside dinner. down the Flint River, bike rides along the Greenway Trails, and
Come and see the family adventures that Brasstown Valley picturesque views at one of Georgia’s Seven Natural Wonders:
Resort & Spa has to offer! Radium Spring Gardens.
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Makes Two 9x4x3-inch Loaves or Six Baby Loaves
You know a recipe has stood the test of time when the original lined index card it’s written on is
dog-eared, water-stained, smeared, smudged, and barely legible. That describes this pumpkin loaf.
RECIPE BY CAROLE HOLIDAY
Ingredients Directions
⅔ cup shortening 1. Preheat the oven to 350°. Lightly coat the loaf pans
2⅔ cups sugar with baking spray or grease and flour the sides and
4 eggs bottom of the pans.
1 cup applesauce, unsweetened 2. In the bowl of your electric mixer, cream the
1 cup mashed pumpkin (not shortening and the sugar. Add eggs, one at a time,
pumpkin pie filling) beating after each addition. No stranger to heartache,
3⅓ cups flour 3. Stir in the applesauce and the pumpkin. Carole Holiday artfully
2 teaspoons baking soda braids together her story of
4. Combine the flour, baking soda, baking powder, salt, overwhelming loss with biblical
½ teaspoon baking powder
and spices in a separate bowl, and stir with a whisk to insights and delicious recipes
1½ teaspoons salt combine, breaking up any clumps. from the little cottage on the
1 teaspoon cinnamon* lane—the cooking school she
5. Alternating with the apple juice, add the dry
½ teaspoon mace* once owned. Carole’s journey
ingredients to the shortening-sugar mixture. Stir until offers hope that after the ravages
½ teaspoon nutmeg*
well combined. of grief and despair, God can
⅔ cup apple juice, unsweetened bring good back to life through
1 cup walnuts or pecans, optional 6. Stir in nuts if desired.
faith, food, and fellowship.
*Alternately, use 2 teaspoons of 7. Bake for 45 to 50 minutes for larger loaf pans and caroleholiday.com/book
pumpkin pie spice 18 to 24 minutes for baby loaves.
FEAST OF
THE SEVEN
FISHES STEW
page 37

At tHiS tImE oF yEaR, nOtHiNg sAtIsFiEs qUiTe lIkE
tHeSe sOuL-sOoThInG sOuPs, sTeWs, aNd gUmBoS

BLACK-EYED PEA
AND COCONUT CURRY
page 37

WHITE
BEANS WITH
ANDOUILLE
SAUSAGE
page 36

WhItE ChIcKeN ChIlI WhItE BeAnS wItH AnDoUiLlE SaUsAgE
Makes 10 servings Makes 8 to 10 servings
(photo on page 34)
Starting with dried beans gives a bit of extra A DuTcH oVeN iS
hands-off time but results in a chunkier The combination of beans, andouille sausage,
stew, as the beans don’t break down as much and sweet potato in this cozy dish adds up to pErFeCt fOr mAkInG
during cooking. To save time, substitute three one hearty holiday meal.
(9.15-ounce) cans beans, drained. sOuPs aNd sTeWs, bRaIsInG
10 cups water
1 pound dried great Northern beans, 2 tablespoons plus 1 teaspoon kosher salt, mEaTs, aNd eVeN bAkInG
rinsed and sorted* divided, plus more to taste
4 pounds bone-in skin-on chicken pieces 1 pound dried great Northern beans, rinsed bReAdS. It iS oNe oF tHe
2 (32-ounce) containers low-sodium and sorted*
chicken broth 2 tablespoons olive oil mOsT vAlUaBlE tOoLs iN
1 tablespoon olive oil 1 pound andouille sausage, cut diagonally
1 medium onion, diced crosswise into ¼-inch-thick slices yOuR kItChEn.
4 cloves garlic, minced 2 cups cubed peeled sweet potato (about
4 (4.5-ounce) cans chopped green chiles 1 medium)
1 jalapeño, sliced 1 cup diced yellow onion
1½ tablespoons ground cumin 1 cup diced green bell pepper
1 tablespoon chili powder ½ cup diced celery
1 tablespoon ground red pepper 1 tablespoon minced garlic
2 tablespoons masa corn flour or cornmeal 1 (32-ounce) container chicken stock
2 teaspoons kosher salt 2 dried bay leaves
¼ cup fresh lime juice 2 teaspoons fresh thyme leaves
Toppings: shredded Monterey Jack cheese, ½ teaspoon ground black pepper, plus more
sour cream, fresh cilantro leaves, to taste
pico de gallo, and sliced jalapeños 2 tablespoons chopped fresh parsley
Lime wedges and warm corn tortillas, Garnish: chopped fresh parsley
to serve
1. In a large Dutch oven, bring 10 cups water
1. In a large bowl, combine beans and water and 2 tablespoons salt to a boil over high heat.
to cover by 2 inches. Let stand for 8 hours. Add beans; return to a boil and cook for
Drain, and rinse. 2 minutes. Remove from heat. Cover and
2. In a large enamel-coated cast-iron Dutch let stand for 1 hour. Drain and rinse beans.
oven, heat chicken and broth over medium Set aside.
heat; cook for 20 to 30 minutes. Remove 2. In same pot, heat oil over medium-high
meat, and discard skin and bones from heat. Add andouille; cook, stirring frequently,
chicken. Reserve broth. for 5 minutes. Add sweet potato, onion,
3. In same Dutch oven, heat oil over medium- bell pepper, celery, and garlic; cook, stirring
high heat. Add onion and garlic; sauté for frequently, until soft and fragrant, about
2 minutes. Stir in green chiles and beans. 4 minutes. Add stock. Stir in beans, bay
Pour reserved broth into pot. Add jalapeño. leaves, thyme, black pepper, and remaining
Stir in cumin, chili powder, and red pepper. 1 teaspoon salt; bring to a boil. Reduce heat
Cover and cook for 1 hour. to medium-low; cover and simmer until beans
4. Add chicken; cook until beans are tender, are tender, about 1 hour.
about 1 hour. 3. Discard bay leaves. Place 1½ cups beans
5. Add masa and salt; cook until thickened, mixture into container of a blender; purée
about 10 minutes. Stir in lime juice. Top until smooth. Return to pot. Stir in parsley.
servings with cheese, sour cream, cilantro, Season to taste with salt and black pepper.
pico de gallo, and jalapeños Serve with lime Garnish with parsley, if desired.
wedges and tortillas.
*We used Camellia Brand Great Northern
*We used Camellia Brand Great Northern Beans.
Beans.

FeAsT oF tHe SeVeN FiShEs StEw oysters are plump, about 2 minutes. Stir in ChIcKeN, ShRiMp, aNd SaUsAgE GuMbO
Makes about 12 servings scallops, crabmeat, and lobster tails. Cook Makes 6 to 8 servings
(photo on pages 31–32) until scallops are firm and no longer opaque,
2 to 3 minutes. Serve warm with bread. This may not be a one-pot gumbo, but each step
This Christmastime tradition, popular in Garnish with lemon and thyme, if desired. adds a layer of flavor.
Louisiana, spotlights all your favorite seafood.
Snapper, shrimp, scallops, and more come 2 quarts chicken broth
together for one seriously impressive dish. BlAcK-EyEd PeA aNd CoCoNuT CuRrY 1 (4- to 5-pound) whole chicken,
Makes 8 to 10 servings cut into 8 pieces
1 pound red snapper fillets, skin removed (photo on page 33) 1 pound smoked andouille sausage,
and cut into bite-size pieces sliced ¼ inch thick
10 ounces cod loins, thawed and cut into This colorful dish is bursting with a spicy, tangy 1 cup vegetable oil
bite-size pieces flavor that guarantees satisfied stomachs at the 1 cup all-purpose flour
1 tablespoon plus ½ teaspoon kosher salt, dinner table with every single serving. 2 cups chopped yellow onion
divided 2 green bell peppers, diced (about 2 cups)
2 teaspoons ground black pepper, divided 2 tablespoons unsalted butter 1 cup chopped celery
½ cup unsalted butter 1½ cups diced yellow onion 2 tablespoons minced garlic
2 cups chopped yellow onion 2 pounds frozen black-eyed peas 1 cup sliced green onion
2 cups chopped yellow bell pepper 2 tablespoons yellow curry powder ¼ cup Worcestershire sauce
1 cup chopped celery 2 tablespoons grated fresh garlic 1 dried bay leaf
½ to 1 teaspoon ground red pepper 1 tablespoon grated fresh ginger 1 teaspoon kosher salt
4 cloves garlic, minced 1 (28-ounce) can whole plum tomatoes, 1 pound large fresh shrimp, peeled and
½ cup white wine undrained deveined (tails left on)
2 (14.5-ounce) cans diced fire-roasted 1 (13.6-ounce) can coconut milk Hot cooked rice, to serve
tomatoes ¼ cup sorghum syrup Garnish: sliced green onion
48 ounces seafood stock 2 tablespoons fresh lime juice
1 tablespoon chopped fresh Italian parsley 2 teaspoons kosher salt 1. In a large stockpot or Dutch oven, bring broth
1 tablespoon chopped fresh thyme 4 cups shredded fresh rainbow chard to a boil over medium-high heat. Add chicken,
4 dried bay leaves Hot cooked rice, to serve and return to a boil. Reduce heat; cover
1 pound large fresh shrimp, peeled and Garnish: fresh cilantro, lime wedges, spicy and simmer until tender, 30 to 45 minutes.
deveined (tails left on) garlic-chile sauce Drain chicken, reserving cooking liquid. Shred
12 fresh oysters, shucked chicken, discarding skin and bones.
8 ounces frozen Patagonian scallops, thawed 1. In a large Dutch oven, melt butter over 2. Preheat oven to 375°. Line a rimmed baking
8 ounces crab claw meat medium-high heat. Add onion; cook, stirring sheet with foil.
8 ounces frozen fully cooked and peeled frequently, until tender and begins to brown, 3. On prepared pan, arrange andouille in an
langostino lobster tails, thawed 7 to 10 minutes. Reduce heat to medium. even layer.
Toasted sliced French bread, to serve Add peas, curry powder, garlic, and ginger; 4. Bake until golden crispy, about 20 minutes.
Garnish: lemon wedges, fresh thyme cook, stirring constantly, for 2 minutes. Add 5. In a Dutch oven or large cast-iron skillet,
tomatoes, coconut milk, sorghum, lime juice, heat oil over medium-high heat. Add flour,
1. In a medium bowl, combine fish, 1 teaspoon and salt, using a wooden spoon to break apart whisking vigorously until combined and
salt, and ½ teaspoon black pepper, tossing tomatoes. Bring to a boil over medium-high mixture is smooth. Reduce heat to low; cook,
until well coated. heat. Reduce heat to medium-low, and stirring constantly with a flat-edge wooden
2. In a large Dutch oven, melt butter over simmer, stirring occasionally, until peas are spatula, until mixture resembles the color of
medium-high heat. Add onion, bell pepper, tender and sauce has reduced slightly, milk chocolate, 30 to 40 minutes. (As roux
celery, red pepper, remaining 2½ teaspoons 40 to 45 minutes. darkens, stir more frequently.)
salt, and remaining 1½ teaspoons black pepper. 2. Add chard; cook 5 minutes more. Serve 6. Add yellow onion, bell pepper, celery, and
Cook, stirring occasionally, until tender, about over rice. Garnish with cilantro, lime wedges, garlic to roux; cook, stirring frequently, until
9 minutes. Add garlic and cook until fragrant, and garlic-chile sauce, if desired. softened, 10 to 15 minutes. Slowly whisk in
about 1 minute. Add wine, scraping bits from reserved cooking liquid. Reduce heat, and
bottom of pot. Let liquid reduce slightly, simmer, stirring frequently, until thickened,
about 3 minutes. Add tomatoes, stock, • KiTcHeN TiP • about 1 hour.
parsley, thyme, and bay leaves, stirring until 7. Add shredded chicken, half of andouille,
Soaked dried beans may be substituted but
well combined; bring to a boil over high heat. green onion, Worcestershire, bay leaf, and salt
the cooking time can vary greatly, from
Reduce heat to medium-low; add fish, cover, 1 hour to more than 2 hours. Older beans to pot. Simmer for 30 minutes. Stir in shrimp
and simmer for 45 minutes. Do not stir. will take longer to cook, and beans that have and remaining andouille; cook until shrimp are
Stir in shrimp and oysters, submerging fully. been soaked will have a creamier texture. pink and firm, about 3 minutes. Serve with
Simmer until shrimp are pink and firm and rice. Garnish with green onion, if desired.

CaLl On CaSt IrOn To PrEpArE YoUr ThAnKsGiViNg FeAsT

CiTrUs & HeRb TuRkEy 1 tablespoon orange zest 3. For turkey: Place turkey, breast side
Makes 10 to 12 servings 1 tablespoon kosher salt up, in a 15-inch cast-iron skillet; pat dry
1 teaspoon ground black pepper with paper towels.
The spicy bourbon-honey glaze does 1 head garlic, halved crosswise 4. In a small bowl, stir together butter,
double duty to help brown the skin ½ orange orange zest, salt, and black pepper.
while enhancing the overall flavor. 6 small yellow onions, halved Spread butter mixture over outside of
turkey. Stuff cavity with garlic halves and
Glaze: Garnish: quartered oranges, fresh sage, orange half. Tie legs with kitchen twine.
1 cup honey fresh rosemary Place onions around turkey in skillet.
¼ cup bourbon 5. Bake for 1 hour and 30 minutes.
2 tablespoons unsalted butter 1. Preheat oven to 350°. Place oven rack Continue to bake, basting with
1 teaspoon orange zest in lower third of oven. glaze every 15 minutes, until a meat
2 cloves garlic, grated 2. For glaze: In a small saucepan, combine thermometer inserted in thickest portion
½ teaspoon kosher salt honey, bourbon, butter, orange zest, registers 165°, about 1 hour more,
¼ teaspoon crushed red pepper garlic, salt, and red pepper; cook over covering with foil to prevent excess
medium-high heat, stirring occasionally, browning, if necessary. Let stand for
Turkey: for 5 minutes. Remove from heat. at least 20 minutes before serving.
1 (12- to 14-pound) turkey, 6. Serve with remaining glaze. Garnish
thawed and giblets removed with oranges, sage, and rosemary,
½ cup unsalted butter, softened if desired.

love your
WhAt’s oLd iS
nEw aGaIn wHeN iT
cOmEs tO eXtRa tUrKeY,
mAsHeD pOtAtOeS, aNd
aNy oThEr lEfToVeRs
fRoM yOuR hOlIdAy
fEsTiViTiEs

THANKSGIVING
EGGS BENEDICT
page 48

TURKEY HASH
page 48
MaShEd PoTaTo CrOqUeTtEs Vegetable oil bowl, place flour. In another shallow bowl,
Makes 8 2 cups cold thick mashed potatoes whisk together remaining 2 eggs and
3 large eggs, divided 1 tablespoon water. In a third shallow bowl,
A favorite French snack gets the Southern 1 tablespoon thinly sliced fresh chives place bread crumbs.
treatment with this fried delight. You might 1 teaspoon kosher salt 3. Form potato mixture into 8 (2½-inch-
even enjoy it more than your original batch ¼ teaspoon ground black pepper wide) patties (¼ cup each). Dredge each
of mashed potatoes! 1 cup all-purpose flour patty in flour, shaking off excess. Dip in egg
1 tablespoon water wash and then roll in bread crumbs to coat.
1½ cups panko (Japanese bread crumbs) 4. Working with 2 patties at a time,
Garnish: sliced fresh chives deep-fry until golden brown on all sides,
about 2 minutes. Let drain on a wire rack.
1. In a large cast-iron Dutch oven, pour oil to Serve warm. Garnish with chives, if desired.
a depth of 2 inches; heat over medium heat
until a deep-fry thermometer registers 340°.
2. In a large bowl, stir together potatoes,
1 egg, chives, salt, and pepper. In a shallow

CREAMY
TURKEY AND
WILD RICE SOUP
page 48
46
BaKeD ThAnKsGiViNg RiSoTtO ½ cup warm unsalted butter, melted 1 teaspoon apple cider vinegar
Makes 6 to 8 servings ¾ teaspoon kosher salt, divided Garnish: ground black pepper, chopped
2 tablespoons unsalted butter fresh sage
Leftover roasted root vegetables blend 4 tablespoons water, divided
beautifully into this cheesy and creamy risotto. 4 large eggs 1. In a large enamel-coated cast-iron skillet,
¾ pound sliced cooked turkey, warmed cook bacon over medium heat until crisp, 8 to
¼ cup unsalted butter Garnish: chopped fresh parsley, ground 10 minutes. Remove with a slotted spoon and
1 cup chopped onion black pepper let drain on paper towels.
2 cloves garlic, chopped or minced 2. To same skillet, add potato and onion; cover
½ cup finely chopped celery 1. Preheat oven to 350°. and cook for 15 minutes, stirring occasionally.
1 cup Arborio rice 2. Shape stuffing into 4 (½-inch-thick) Uncover and add bell pepper, salt, and black
¼ cup dry white wine patties (½ cup each). pepper. Cook, stirring occasionally, until
1 (32-ounce) container vegetable broth 3. In top of a double boiler or in a metal bowl tender and golden brown, about 2 minutes.
½ cup grated Parmesan cheese, divided over simmering water, whisk egg yolks and Stir in turkey, cooked bacon, sage, and
1½ teaspoons kosher salt, divided lemon juice until blended; cook, whisking vinegar; cook, stirring occasionally, until
¾ teaspoon ground black pepper, divided constantly, until mixture is thick enough heated through, about 3 minutes. Serve warm.
3 cups coarsely chopped roasted root to coat a metal spoon and an instant-read Garnish with black pepper and sage, if desired.
vegetables (such as fennel, parsnips, thermometer registers 160°. Reduce heat to
butternut squash, and sliced garlic) low. Slowly drizzle in warm melted butter and
2 cups chopped fresh curly kale ¼ teaspoon salt, whisking constantly. Transfer CrEaMy TuRkEy aNd WiLd RiCe SoUp
2 teaspoons chopped fresh sage to a small bowl. Place bowl in a larger bowl of Makes about 6 servings
½ teaspoon lemon zest warm water. Keep warm, stirring occasionally, (photo on page 46)
1 tablespoon fresh lemon juice until ready to serve, up to 30 minutes.
Garnish: grated Parmesan cheese, lemon zest, 4. In a large cast-iron skillet, heat The star of the Thanksgiving meal takes on
olive oil, ground black pepper, chopped 2 tablespoons butter over medium heat. a new life in this cozy and comforting soup.
fresh sage Cook stuffing patties until an instant-read
thermometer registers 165°, 3 to 4 minutes 4 tablespoons unsalted butter
1. Preheat oven to 350°. on each side. Keep warm. ½ cup sliced celery
2. In a 4-quart cast-iron Dutch oven, melt 5. Place 1 tablespoon water into each of 2 large carrots, halved and sliced
butter over medium heat. Add onion, garlic, 4 wells in a nonstick muffin pan. Carefully 1 medium yellow onion, chopped
and celery; cook, stirring constantly, for crack 1 egg into each well. Sprinkle evenly 2 cloves garlic, chopped
1 minute. Add rice and wine; cook until wine with remaining ½ teaspoon salt. 2 teaspoons fresh thyme leaves
is absorbed, stirring occasionally. 6. Bake until whites are set but yolks are still ¼ cup all-purpose flour
3. Add broth, ¼ cup cheese, 1 teaspoon runny, 9 to 10 minutes. Let stand for 1 to 1 cup wild rice blend
salt, and ½ teaspoon pepper. Bring to a boil, 2 minutes. Run a thin knife around outside edge 2 (32-ounce) packages low-sodium
stirring constantly. of each egg and remove with a slotted spoon. chicken broth
4. Cover and bake for 15 minutes, stirring Place on paper towels and gently pat dry. To 1 teaspoon kosher salt
every 5 minutes. Remove from oven and serve, layer turkey and 1 egg on top of each ½ teaspoon ground black pepper
stir in roasted vegetables and kale. Cover stuffing patty. Top with warm hollandaise sauce. ¼ teaspoon poultry seasoning
and bake until rice is tender and creamy, Garnish with parsley and pepper, if desired. 3 cups shredded roasted turkey
5 to 10 minutes more. Garnish: ground black pepper, fresh
5. Remove from oven and stir in remaining thyme leaves
¼ cup cheese, sage, lemon zest and juice, TuRkEy HaSh
remaining ½ teaspoon salt, and remaining Makes 4 to 6 servings 1. In a medium cast-iron Dutch oven, melt
¼ teaspoon pepper. Garnish with cheese, lemon (photo on page 44) butter over medium heat. Add celery, carrot,
zest, olive oil, pepper, and sage, if desired. onion, garlic, and thyme; cook over medium
The beauty of a hash is that anything goes. heat, stirring occasionally, until vegetables are
We opted for a fall-forward flavor profile, crisp-tender, about 10 minutes. Sprinkle flour
ThAnKsGiViNg EgGs BeNeDiCt but you can customize it with meats, starches, over vegetables and cook, stirring, until evenly
Makes 4 servings and seasonings of your choosing. coated and lightly browned, about 3 minutes.
(photo on page 43) 2. Add rice and gradually stir in broth, salt,
4 slices thick-cut bacon, chopped pepper, and poultry seasoning. Bring to a
Stuffing and turkey in a breakfast dish? Believe it. 1 pound red potatoes, chopped boil; reduce heat to low and simmer, stirring
Host a Black Friday brunch and use up leftovers 1 medium yellow onion, chopped occasionally, until vegetables are tender, about
in the tastiest way. 1 red bell pepper, chopped 30 minutes.
1½ teaspoons kosher salt 3. Add turkey; cook, stirring occasionally, until
2 cups cooked stuffing or dressing ¼ teaspoon ground black pepper rice is tender, 10 to 15 minutes. Serve warm.
4 large egg yolks 2 cups chopped roasted turkey Garnish with pepper and thyme, if desired.
2 tablespoons fresh lemon juice 1 tablespoon chopped fresh sage
SwEeTs & TrEaTs
ShOwCaSe tHe sEaSoN’s sWeEt sIdE wItH tHeSe mEmOrAbLe hOlIdAy dEsSeRtS
CRANBERRY-
APPLE PIE
page 57

• KiTcHeN TiP•
No cake stand or special skills
required for this skillet cake—just
bake, frost, and serve.

SkIlLeT GiNgErBrEaD CaKe wItH
BrOwN BuTtEr FrOsTiNg
Makes about 8 servings
Rich spices and thick molasses add

a depth of flavor to this easy skillet cake.
Cake:
½ cup unsalted butter
½ cup firmly packed dark brown sugar
1 teaspoon vanilla extract
1 large egg
1½ cups self-rising flour
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup whole milk
½ cup molasses
Frosting:
½ cup unsalted butter
2 cups confectioners’ sugar
2 to 3 tablespoons whole milk
½ teaspoon lemon zest
¼ teaspoon vanilla extract
⅛ teaspoon kosher salt
Garnish: ground cinnamon
1. Preheat oven to 350°. Spray a 10-inch

cast-iron skillet with baking spray with flour.
2. For cake: In a large bowl, beat butter, brown
sugar, and vanilla with a mixer at medium
speed until creamy, 3 to 4 minutes, stopping
to scrape sides of bowl. Add egg, beating well.
3. In a medium bowl, whisk together flour,
ginger, cinnamon, and cloves. In a small bowl,
whisk together milk and molasses. With mixer PePpErMiNt BrOwNiEs 1. Preheat oven to 350°. Spray a 9-inch cast-
at low speed, gradually add flour mixture to Makes 6 to 8 servings iron skillet with cooking spray.
butter mixture alternately with milk mixture, 2. In a large microwave-safe bowl, microwave
beginning and ending with flour mixture, A layer of creamy peppermint patties chocolate and butter on high in 30-second
beating just until combined after each takes this dessert over the top. intervals, stirring between each, until melted
addition. Spoon batter into prepared skillet, and smooth (about 1 minute total). Let cool for
spreading evenly. 1 (4-ounce) bar 60% cacao chocolate, 5 minutes; whisk in granulated sugar and eggs.
4. Bake until a wooden pick inserted in center chopped 3. In a medium bowl, whisk together flour,
comes out clean, 27 to 30 minutes. Let cool ¾ cup unsalted butter cocoa, baking powder, and salt. Add flour
completely on a wire rack. 1½ cups granulated sugar mixture to chocolate mixture, whisking until
5. For frosting: In a medium saucepan, melt 3 large eggs smooth. Pour half of batter into prepared
butter over medium heat. Cook until butter 1 cup all-purpose flour skillet. Top with peppermint patties. Gently
turns a medium-brown color and has a nutty ¼ cup unsweetened cocoa powder spread remaining batter over peppermints.
aroma, about 10 minutes. Remove from heat; 1 teaspoon baking powder Sprinkle with turbinado sugar.
pour into a medium bowl. Refrigerate until ½ teaspoon kosher salt 4. Bake until set, 25 to 30 minutes. Let cool
slightly firm, about 1 hour, stirring occasionally. 15 miniature peppermint patties for 30 minutes.
6. Beat butter with a mixer at medium speed 2 tablespoons turbinado sugar 5. In a microwave-safe bowl, microwave
until creamy. Gradually add confectioners’ ¼ cup heavy whipping cream cream about 1 minute. Add chocolate chips;
sugar, milk, zest, vanilla, and salt, beating until 1 cup semisweet chocolate chips let stand for 5 minutes. Stir until smooth.
a spreadable consistency is reached. Spread Garnish: crushed peppermint candies Immediately spread over top of brownie.
over cake. Garnish with cinnamon, if desired. Garnish with peppermint, if desired.
ChOcOlAtE PoUnD CaKeS
Makes 6
These individual cakes are a rich, decadent,

and delightful way for every chocolate lover
to get their fix this holiday season.
1⁄4 cup unsweetened cocoa powder

1⁄4 cup boiling water
1 cup unsalted butter
2⁄3 cup plus 2 tablespoons granulated sugar,
divided
2⁄3 cup firmly packed light brown sugar
3 large eggs
12⁄3 cups all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon kosher salt
2 ounces semisweet chocolate, melted and
cooled
11⁄2 teaspoons vanilla extract
1⁄2 teaspoon almond extract
2 cups quartered fresh strawberries
1 teaspoon fresh lemon juice
Sweetened whipped cream, to serve
1. Preheat oven to 350°. Spray 6 (5-inch)

cast-iron skillets with baking spray with flour.
ApPlE aNd PeAr CoBbLeR ¼ teaspoon baking soda Place on a large rimmed baking sheet.
Makes 1 (10-inch) cobbler ¼ teaspoon kosher salt 2. In a small bowl, whisk together cocoa and
2⁄3 cup ginger beer 1⁄4 cup boiling water until smooth. Let cool to
One (12-ounce) bottle of ginger beer works for ¼ cup unsalted butter, melted room temperature.
this recipe. You may have an ounce or so left over 3. In a large bowl, beat butter, 2⁄3 cup
that can be stirred into the fruit filling or simply 1. Preheat oven to 400°. granulated sugar, and brown sugar with a mixer
enjoyed! 2. For filling: In a 10-inch cast-iron skillet, stir at medium speed until fluffy, 3 to 4 minutes,
together pears, apples, ginger beer, cherries, stopping to scrape sides of bowl. Add eggs,
Filling: sugar, whiskey, and pie spice. Cook over one at a time, beating well after each addition.
2 pears, peeled, cored, and chopped medium heat, stirring occasionally, until 4. In a medium bowl, whisk together flour,
2 Granny Smith apples, peeled, apples start to soften, about 7 minutes. baking powder, and salt. With mixer at low
cored, and sliced Remove from heat. Sprinkle cornstarch over speed, gradually add flour mixture and cocoa
¾ cup ginger beer mixture and stir to combine. mixture to butter mixture, beating just until
½ cup dried cherries 3. For topping: In a medium bowl, whisk combined. Beat in melted chocolate, vanilla,
½ cup sugar together flour, sugar, baking powder, baking and almond extract. Spoon batter into
¼ cup whiskey* soda, and salt. Make a well in center of flour prepared pans, smoothing tops.
1 teaspoon apple pie spice mixture; add ginger beer and butter. Mix just 5. Bake until a wooden pick inserted in center
2 tablespoons cornstarch until dry ingredients are moistened. Drop dough comes out clean, about 23 minutes. Let cool
onto fruit mixture; sprinkle lightly with sugar. completely on a wire rack.
Topping: 4. Bake until browned and bubbly, 25 to 6. In a medium bowl, stir together
1½ cups all-purpose flour 30 minutes. strawberries, lemon juice, and remaining
2 tablespoons sugar, plus more 2 tablespoons granulated sugar. Let stand for
for sprinkling *We used Standard Proof Texas Pecan Rye 30 minutes. Serve pound cakes with whipped
1½ teaspoons baking powder whiskey. cream and strawberry mixture.
CLASSIC
CINNAMON ROLLS
page 57

ChErRy SwEeT RoLlS Glaze: 4. For filling: In a medium saucepan, combine
Makes 12 1 cup confectioners’ sugar cherries, granulated sugar, and cornstarch.
2 tablespoons unsalted butter, melted Cook over medium heat, stirring constantly,
Sweeten up your days with these until bubbly and thickened, 3 to 4 minutes.
cherry-packed, bakery-style sweet rolls. Icing: Remove from heat, stir in preserves. Let cool
1½ cups confectioners’ sugar completely.
Dough: ¼ cup whole milk 5. Spray 2 (9- or 10-inch) cast-iron skillets
¼ cup warm water (105° to 110°) ½ teaspoon vanilla extract with cooking spray.
2 teaspoons active dry yeast 6. Lightly punch down dough. On a lightly
½ cup plus 1 teaspoon granulated sugar, 1. For dough: In a measuring cup, stir together floured surface, roll dough into a 14x10-inch
divided ¼ cup warm water, yeast, and 1 teaspoon rectangle. Spread cherry filling onto dough.
½ cup unsalted butter, softened granulated sugar; let stand for 5 minutes. Starting with one long side, roll up dough, jelly
2 teaspoons kosher salt 2. In the bowl of a stand mixer fitted with the roll style, and press edge to seal. Slice into
2 large eggs paddle attachment, beat butter at medium 12 rolls and place in prepared skillets. Cover
1 cup whole milk speed until creamy. Gradually add salt and and let stand in a warm, draft-free place (75°)
1 tablespoon fresh lemon juice remaining ½ cup granulated sugar, beating until until doubled in size, about 45 minutes.
4½ cups bread flour light and fluffy. Add eggs, milk, and lemon juice, 7. Preheat oven to 350°.
beating until combined. Stir in yeast mixture. 8. Bake, uncovered, until golden brown, about
Filling: Reduce mixer speed to low. Gradually add flour, 30 minutes. Let cool in pans for 5 minutes.
1 (12-ounce) bag frozen dark sweet beating until well combined, about 2 minutes. 9. For glaze: In a small bowl, whisk together
cherries, thawed, juice drained and 3. Turn out dough onto a lightly floured confectioners’ sugar, 3 tablespoons reserved
reserved for glaze surface; knead for 5 minutes. Spray a large drained cherry juice, and melted butter. Brush
2 tablespoons granulated sugar bowl with cooking spray. Place dough in bowl, over hot rolls. Let cool for 30 minutes.
1 tablespoon cornstarch turning to grease top. Cover and let stand in a 10. For icing: In a medium bowl, whisk
⅓ cup cherry preserves warm, draft-free place (75°) until doubled in together confectioners’ sugar, milk, and vanilla
size, about 1 hour and 30 minutes. until smooth; drizzle over rolls.
ClAsSiC CiNnAmOn RoLlS 8. Bake until golden brown, 30 to 35 minutes. BuTtErMiLk PiE DoUgH
Makes about 10 Let cool slightly. Makes 1 (9-inch) double-piecrust
(photo on page 55) 9. For glaze: In a medium bowl, whisk together
buttermilk and cream cheese until smooth. 3 cups all-purpose flour
A warm buttermilk glaze makes these cinnamon Add confectioners’ sugar and vanilla; whisk 2 teaspoons kosher salt
rolls worth waking up for every morning. until smooth. Spread glaze onto warm rolls. 1 cup cold unsalted butter, cubed
8 to 10 tablespoons cold whole buttermilk
Dough:
¼ cup warm water (105° to 110°) CrAnBeRrY-ApPlE PiE 1. In the work bowl of a food processor,
1 (0.25-ounce) package active dry yeast Makes 1 (9-inch) deep-dish pie combine flour and salt; pulse until combined.
3½ cups all-purpose flour (photo on page 50) Add cold butter; pulse until mixture is
¼ cup granulated sugar crumbly and butter is in pea-size pieces.
1½ teaspoons kosher salt Make a few extra batches of this fruit-filled pie’s With processor running, add 8 tablespoons
¾ cup whole buttermilk buttermilk pie dough to keep in the freezer to pull cold buttermilk in a slow, steady stream just
1 large egg, lightly beaten out before the next holiday potluck invite. until dough comes together. (Mixture may
6 tablespoons unsalted butter, softened appear crumbly but should be moist and
5 cups peeled ¼-inch-sliced Granny Smith hold together when pinched.) Add additional
Filling: apples buttermilk, 1 tablespoon at a time, if needed.
½ cup unsalted butter, softened 2 cups peeled ¼-inch-sliced Honeycrisp 2. Turn out dough and divide in half. Shape
¾ cup firmly packed light brown sugar apples each half into a disk. Wrap each disk tightly in
2 tablespoons ground cinnamon 1 cup dried cranberries plastic wrap and refrigerate for at least
½ cup granulated sugar 30 minutes. Dough may be refrigerated for
Glaze: ½ cup firmly packed light brown sugar up to 3 days or frozen for up to 2 months.
¼ cup whole buttermilk ¼ cup cornstarch
2 ounces cream cheese, softened 1½ tablespoons fresh lemon juice • KiTcHeN TiP•
2¼ cups confectioners’ sugar 2 teaspoons vanilla extract
⅛ teaspoon vanilla extract 1 teaspoon apple pie spice Double or triple this recipe to stock
your freezer with prepared dough.
½ teaspoon kosher salt
1. For dough: In a small bowl, stir together Buttermilk Pie Dough (recipe follows)
¼ cup warm water and yeast. Let stand until 2 tablespoons unsalted butter, cubed
mixture is foamy, about 5 minutes. 1 large egg, lightly beaten AmBrOsIa PiE
2. In the bowl of a stand mixer fitted with the Makes 1 (10-inch) pie
paddle attachment, combine flour, granulated 1. Preheat oven to 425°. Place oven rack in
sugar, and salt. With mixer at low speed, add bottom third of oven. We took the beloved flavors of this famous
yeast mixture, buttermilk, egg, and butter. 2. In a large bowl, combine apples, cranberries, Southern treat and packed them into a pie
Increase mixer speed to medium, and beat sugars, cornstarch, lemon juice, vanilla, pie that’ll turn heads on any dessert table.
until dough comes together. Switch to the spice, and salt.
dough hook attachment. Beat until dough is 3. On a lightly floured surface, roll half of 12 sheets honey graham crackers
smooth and elastic, about 7 minutes. Buttermilk Pie Dough to a 12-inch circle. ⅔ cup lightly packed sweetened
3. Spray a large bowl with cooking spray. Transfer to a 9-inch deep-dish cast-iron flaked coconut
Transfer dough to bowl, turning to grease top. pie plate, pressing into bottom and up sides. ⅔ cup chopped pecans
Cover and let rise in a warm, draft-free place Spoon apple mixture into dough and dot with ½ cup plus 5 tablespoons granulated
(75°) until doubled in size, about 1 hour and cubed butter. sugar, divided
30 minutes. 4. On a lightly floured surface, roll remaining 6 tablespoons unsalted butter, melted
4. Lightly punch dough down. On a lightly Buttermilk Pie Dough to a 12-inch circle. 12 ounces cream cheese, softened
floured surface, roll dough into a 14x10-inch Cut vents in dough with a small cookie cutter. 1½ cups confectioners’ sugar
rectangle. Place dough on top of filling. Pinch top and 1½ cups cold heavy whipping cream
5. For filling: Spread butter onto dough. In bottom edges of crust together. Trim to ¾ cup chopped pineapple tidbits,
a small bowl, stir together brown sugar and ½-inch past edge of pie plate, if necessary. drained and patted dry
cinnamon. Sprinkle cinnamon sugar over Fold edges under, and crimp as desired. ¾ cup chopped mandarin oranges,
butter; gently press into dough. Starting with Freeze until firm, about 15 minutes. drained and patted dry
one long side, roll up dough, jelly roll style; 5. Place pie plate on a rimmed baking sheet. 1 tablespoon cornstarch
pinch seam to seal. Place log, seam side down, Brush piecrust with egg. ¼ teaspoon kosher salt
and cut into 10 rolls. 6. Place in oven and immediately reduce ½ cup warm water (105° to 110°)
6. Spray a 10-inch cast-iron skillet with oven temperature to 375°. Bake until golden 1 tablespoon light corn syrup
cooking spray. Place rolls in prepared skillet. brown and filling bubbles in center, 1 hour and 1½ tablespoons cherry gelatin
Cover and let rise in a warm, draft-free place 10 minutes to 1 hour and 20 minutes. Let 1½ teaspoons fresh lemon juice
(75°) until doubled in size, 45 minutes to 1 hour. cool for at least 30 minutes. Serve warm or at 1 teaspoon vanilla extract
7. Preheat oven to 350°. room temperature. 1¾ cups halved stemmed maraschino cherries
1. Preheat oven to 350°. confectioners’ sugar with a mixer at medium and corn syrup, whisking until smooth. Cook
2. In the work bowl of a food processor, speed until smooth and creamy, about over medium heat until boiling. Let boil for
combine crackers, coconut, pecans, and 1 minute. Slowly add cream in a slow, steady 5 to 6 minutes, whisking occasionally (mixture
5 tablespoons granulated sugar; process until stream. Once all cream has been added, will be thick). Remove from heat and whisk in
uniform in size. Add melted butter; pulse until scrape down sides of bowl. Slowly increase gelatin, lemon juice, and vanilla. Pour mixture
evenly combined. Firmly press cracker mixture to high speed and beat until thickened and into a heatproof bowl, and fold in cherries.
into bottom and up sides of a 10-inch cast- smooth. Fold in pineapple and orange. Spread Let cool at room temperature for 30 minutes,
iron skillet. filling over prepared crust. Refrigerate. stirring occasionally.
3. Bake until set, 12 to 15 minutes. Let cool 5. In a medium saucepan, whisk together 6. Pour cooled cherry sauce over filling.
completely on a wire rack. cornstarch, salt, and remaining ½ cup Refrigerate until set, at least 4 hours or up
4. In a medium bowl, beat cream cheese and granulated sugar. Pour in ½ cup warm water to overnight.
CrAnBeRrY & WhItE ChOcOlAtE BaRs
Makes 8 servings
Packed with colorful cranberries and bright

citrus, these white chocolate-studded bars pair
perfectly with a steaming cup of coffee or hot
chocolate.
Crust:
2 (5.3-ounce) packages shortbread
cookies* (about 3 cups)
31⁄2 tablespoons unsalted butter, melted
Filling:
21⁄2 cups fresh or thawed frozen cranberries
1⁄2 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon orange marmalade
1 teaspoon orange zest
Topping:
1⁄2 cup all-purpose flour
21⁄2 tablespoons packed light brown sugar
21⁄2 tablespoons granulated sugar
1⁄4 teaspoon ground cinnamon
1⁄8 teaspoon ground cardamom
41⁄2 tablespoons unsalted butter, softened
1⁄3 cup cashews, chopped
1 (4-ounce) bar white chocolate, melted
1. Preheat oven to 350°. Spray a 9-inch ItAlIaN CrEaM SkIlLeT CaKe 1. Preheat oven to 350°. Spray a 9-inch
square cast-iron skillet with cooking spray. Makes 1 (9-inch) cake square or round cast-iron skillet with baking
2. For crust: In the work bowl of a food spray with flour.
processor, pulse cookies until finely ground. Light and fluffy, this one-layer skillet cake is a 2. For cake: In a large bowl, beat butter and
Transfer to a large bowl; stir in melted butter. Southern classic everyone will want a slice of. granulated sugar with a mixer at medium
Press mixture into prepared skillet. speed until fluffy, 3 to 4 minutes, stopping to
3. Bake for 5 minutes. Cake: scrape sides of bowl. Add eggs, one at a time,
4. For filling: In a large bowl, combine ½ cup unsalted butter, softened beating well after each addition.
cranberries, granulated sugar, cornstarch, 1 cup granulated sugar 3. In a medium bowl, whisk together flour and
marmalade, and zest. Using a potato masher, 3 large eggs baking soda. With mixer at low speed, gradually
lightly crush half of cranberries. Spread 1 cup all-purpose flour add flour mixture to butter mixture alternately
mixture over prepared crust. ½ teaspoon baking soda with buttermilk, beginning and ending with
5. For topping: In a medium bowl, whisk ½ cup whole buttermilk flour mixture, beating just until combined after
together flour, sugars, cinnamon, and ½ cup sweetened flaked coconut each addition. Stir in coconut, pecans, and
cardamom. Add butter, and beat with a mixer ½ cup chopped pecans vanilla. Pour batter into prepared skillet.
at medium speed until combined. Stir in 1 teaspoon vanilla extract 4. Bake until a wooden pick inserted in center
cashews. Sprinkle over cranberry layer. comes out clean, about 30 minutes.
6. Bake until topping is golden brown and Frosting: 5. For frosting: In a large bowl, beat
fruit is bubbling, about 30 minutes, loosely 1 (8-ounce) package cream cheese, softened cream cheese and butter with a mixer at
covering with foil to prevent excess browning, ¼ cup unsalted butter, softened medium speed until creamy. Gradually add
if necessary. Let cool completely. Drizzle with 1 (16-ounce) package confectioners’ sugar confectioners’ sugar, beating until combined.
melted white chocolate. 1 teaspoon almond extract Add almond extract, beating until smooth.
Garnish: sweetened flaked coconut, chopped Spread frosting on top of cake. Garnish with
*We used Walker’s Shortbread. pecans coconut and pecans, if desired.
Remembering
a
BY MORGAN CRAWFORD SCOTT
JuSt aS tReAsUrEd cAsT iRoN lAsTs fOr yEaRs aNd iS pAsSeD dOwN tHrOuGh gEnErAtIoNs
wItH sWeEt mEmOrIeS nEvEr tO bE fOrGoTtEn, sO wIlL PhYlLiS HoFfMaN DePiAnO’s lEgAcY.
B
efore Southern Cast Iron magazine woman with an entrepreneurial spirit and Hoffman Media (previously known as
graced newsstands nationally in and many hobbies including everything Symbol of Excellence Publishers, Inc.) was
2015, one publication paved the from sewing embroidery and playing the born. Much later, Phyllis’s twin sons, Eric
way: Just CrossStitch. In 1983, Phyllis organ to relishing in Southern cooking Hoffman and Brian Hart Hoffman, would
Hoffman DePiano left her successful and collecting heirloom cast-iron pieces, join Hoffman Media and work alongside her
career in accounting to stay home and Phyllis had an idea to create a magazine that for the past 16 years.
raise her young twin boys. A multitalented celebrated all things counted-cross-stitch,

Phyllis Hoffman
DePiano’s legacy
continues to stand
the test of time in
the publishing
world and beyond.
This page: Phyllis recording a record.

Opposite page: Phyllis all dolled up
for the holidays; Phyllis with her
newborn sons, Brian and Eric;
Phyllis admiring her quilt work.
From left to right: Phyllis collaborating
on a photo shoot in Hoffman Media’s
early days; Phyllis baking apple
pie in the Test Kitchen; Phyllis and
her husband, Neal at their wedding
reception; Phyllis with her grandkids,
Hays and Amelia; Phyllis with sons
Brian and Eric, who will continue to
lead Hoffman Media and honor their
mother’s legacy in her absence.
LiKe a tRuE cAsT iRoN enthusiast,

Phyllis had that one special piece of cast
iron that stayed with her for many years. In
a post on her blog, The Ribbon in My Journal,
she says, “I got a new [cast] iron skillet as a
gift once and thought, ‘Why is this silver?’
Today, most of the skillets come already
seasoned and ready to go. Then, it dawned
on me why seasoned skillets are guarded. I
started the seasoning process of oiling and
warming. It takes years to really get good!
Now, mine is dark black and very smooth on
the cooking surface after years of cooking
wear on it. . .it cooks the best country-fried
steak and gravy. It’s the sacred skillet.”
Phyllis even talked about it in another
blog post where she says, “I don’t remember
any other cookware in the kitchen when I
was growing up, but I do remember the black
cast-iron skillet. You just knew, growing up,
that when that black beauty came out [of the
oven], something great was happening in
the kitchen. Talk about crunchy cornbread…
it made the crust just perfect. That skillet
was the sacred piece of cookware.”
A well-loved cast-iron skillet and a
quality cornbread recipe often go hand
in hand, and though it’s a humble dish,
cornbread is something many of us have
enjoyed across the table with loved ones.
We at Southern Cast Iron are honored to
share Phyllis’s favorite cornbread recipe
(opposite page) with you, and we hope it’ll
be the catalyst to create precious memories
with your loved ones for years to come.

“I don’t remember
any other cookware
in the kitchen when
I was growing up,
but I do remember the
black cast-iron skillet.
Talk about crunchy
cornbread... it made
the crust just perfect.”
—Phyllis
BrOwNeD BuTtEr & ThYmE CoRnBrEaD DePiano
Makes 1 (12-inch) skillet Hoffman
3⁄4 cup unsalted butter

10 sprigs fresh thyme
3 tablespoons canola oil
4 cups plain white or yellow cornmeal
2 cups all-purpose flour
1⁄4 cup fresh thyme leaves
2 tablespoons baking powder
1 tablespoon kosher salt
1 tablespoon ground black pepper
4 cups whole buttermilk
4 large eggs
2⁄3 cup honey
Honey and butter, to serve
1. Preheat oven to 400°.

2. In a 12-inch cast-iron skillet, melt
butter over medium heat. Add thyme
sprigs; cook until butter starts to brown,
3 to 4 minutes. Pour butter into a medium
bowl; discard thyme. Wipe skillet clean.
3. Add oil to skillet. Place skillet in oven
until oil is very hot, about 8 minutes.
4. In a large bowl, whisk together cornmeal,
Above: Phyllis decorating
flour, thyme, baking powder, salt, and pepper.
a Christmas tree. Add buttermilk, eggs, and honey to reserved
Right: Phyllis holding melted butter; whisk until combined. Make a
a collection of titles well in center of dry ingredients; add buttermilk
produced at Hoffman mixture, stirring until combined. Carefully pour
Media. batter into hot skillet.
5. Bake until golden brown and a wooden pick
inserted in center comes out clean, 35 to
40 minutes. Serve with honey and butter.
A cOlLeCtIoN oF sWeEt aNd sAvOrY bReAkFaSt cLaSsIcS rEiMaGiNeD
FRENCH TOAST
CASSEROLE
page 69

BiScUiTs aNd SaUsAgE GrAvY CoBbLeR
Makes 8 to 10 servings
Make your morning easy with this one-skillet

meal full of Southern flavor. The biscuits can
even be made ahead of time, so all you have to
do is pop them on the gravy before baking.
Buttermilk Biscuit Dough:

2½ cups self-rising flour*
½ cup cold salted butter, cubed
1 cup cold whole buttermilk
Filling:
1 teaspoon vegetable oil
1 (1-pound) package mild breakfast sausage
3 tablespoons all-purpose flour
2½ cups whole milk
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 large egg, lightly beaten
1 teaspoon water
Garnish: chopped fresh thyme
1. Preheat oven to 425°. Line a baking sheet

with parchment paper.
2. For dough: In a large bowl, place flour.
Using a pastry blender, cut in cold butter
until mixture is crumbly. Add cold buttermilk,
stirring with a fork just until combined.
3. Turn out dough onto a heavily floured
surface, and knead several times until dough
comes together. Pat or roll dough to ¾-inch
thickness. Using a 2-inch round cutter dipped
in flour, cut dough without twisting cutter,
reroll scraps as necessary. Place 2 inches
apart on prepared pan. Freeze for at least
15 minutes or while making gravy. Biscuits can
be stored, frozen, for up to 3 months. (Freeze BrEaKfAsT HaSh 1. Preheat oven to 350°.
cut biscuits for 24 hours, and transfer to a Makes 6 servings 2. In a medium saucepan, combine potatoes
heavy-duty resealable freezer bag.) and water to cover by 2 inches. Bring to a boil
4. For filling: In a 12-inch cast-iron skillet, Sausage, potatoes, and cheese make over medium-high heat, and cook until just
heat oil over medium-high heat. Add sausage; this hearty hash a true sensation. tender, about 5 minutes. Drain and set aside.
cook, using the back of a spoon to break up 3. In a 10-inch cast-iron skillet, heat oil over
meat, until browned, about 6 minutes. Stir in 1½ cups diced Yukon gold potatoes medium heat. Add squash, sausage, and onion;
flour; cook for 1 minute, stirring constantly. 2 tablespoons olive oil cook until sausage begins to brown, about
Gradually whisk in milk, thyme, salt, and 1½ cups diced peeled butternut squash 3 minutes. Add potatoes, garlic, salt, pepper,
pepper until smooth. Remove from heat. 1 pound ground mild Italian sausage thyme, and tarragon; cook until fragrant,
Arrange dough rounds in an even layer on top 1 cup chopped sweet onion about 3 minutes. Sprinkle with Parmesan.
of gravy. 1 clove garlic, minced Make 6 indentations in mixture; crack
5. In a small bowl, whisk together egg and 1 teaspoon kosher salt 1 egg into each indentation.
1 teaspoon water. Brush egg wash onto dough. ½ teaspoon ground black pepper 4. Bake until eggs are just set, about
6. Bake until biscuits are golden brown and ½ teaspoon chopped fresh thyme 12 minutes, or until desired degree of
gravy is bubbly, 20 to 22 minutes. Let stand ½ teaspoon chopped fresh tarragon doneness. Let stand for 5 minutes before
for 5 minutes. Garnish with thyme, if desired. ¼ cup grated Parmesan cheese serving. Garnish with thyme, if desired.
6 large eggs
*We used White Lily Unbleached Self-Rising Flour. Garnish: chopped fresh thyme
4. In same skillet, combine sweet potatoes,
1½ teaspoons salt, and remaining bacon
drippings.
5. Bake until softened and lightly browned,
30 to 45 minutes. Let cool slightly. Transfer
sweet potato mixure to a medium bowl.
Using a fork, mash sweet potatoes, leaving
mixture chunky. Press into bottom and
up sides of same skillet. Reduce oven
temperature to 325°.
6. In a large bowl, whisk together eggs,
yogurt, and remaining 1½ teaspoons salt.
Fold in kale, bacon, cheese, and green onion.
Pour over sweet potato mixture.
7. Bake until set in the center and slightly
puffed, 50 minutes to 1 hour. Serve warm.
FrEnCh ToAsT CaSsErOlE

This sweet breakfast option uses sourdough

bread for an extra boost of flavor.
5 tablespoons unsalted butter,

melted and divided
1 (12-ounce) loaf day-old sourdough
bread, cut into ½-inch-thick slices
6 large eggs
3 cups whole milk
⅓ cup plus 1 tablespoon granulated
sugar, divided
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon
2 cups sliced fresh strawberries
2 tablespoons confectioners’ sugar
1. Brush a 10-inch cast-iron skillet with

1 tablespoon melted butter. Add bread to
1 cup whole-milk plain Greek yogurt skillet in a circle, overlapping slices. In a
SwEeT PoTaTo–CrUsTeD QuIcHe 1 cup shredded smoked Gruyère cheese large bowl, whisk together eggs, milk, ⅓ cup
Makes about 6 servings ½ cup thinly sliced green onion granulated sugar, vanilla, salt, and cinnamon.
Pour over bread. Drizzle with remaining
The sweet potato crust adds an extra layer 1. Preheat oven to 350°. 4 tablespoons melted butter. Gently press
of flavor and is a welcome change from the 2. In a 10-inch cast-iron skillet, cook bacon bread into egg mixture. Cover and let stand
typical piecrust. over medium heat, stirring occasionally, 30 minutes.
until crispy and golden, 5 to 7 minutes. 2. In a medium bowl, stir together strawberries
4 slices thick-cut bacon, thinly sliced Remove bacon using a slotted spoon, and and remaining 1 tablespoon granulated sugar.
4 cups chopped stemmed curly kale let drain on paper towels, reserving drippings Let stand 30 minutes.
(about 1 bunch) in a small bowl. 3. Preheat oven to 350°. Uncover casserole;
1½ pounds 1-inch-cubed peeled sweet 3. In same skillet, cook kale and 1 tablespoon gently press bread into egg mixture.
potatoes (about 5 cups) bacon drippings over medium heat until kale 4. Bake until puffed, golden brown, and center
3 teaspoons kosher salt, divided is wilted, 3 to 5 minutes. Transfer to another is set, about 40 minutes. Top with strawberry
12 large eggs small bowl. Wipe skillet clean. mixture; sprinkle with confectioners’ sugar.
RiCe GrItS BrEaKfAsT CaSsErOlE
Makes 6 to 8 servings
For those who love a bit of spice in the morning,

this dish is right up your alley.
1 pound ground sage breakfast sausage

2½ cups warm rice grits, cooked according to
package directions
2 cups shredded smoked Cheddar cheese,
divided
1 (15-ounce) can corn, drained
1 cup sour cream
1 (4-ounce) can diced hot Hatch green
chiles
2 large eggs
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup sliced green onion
Sliced avocado and halved cherry tomatoes,
to serve

2. In a large skillet, cook sausage over medium
heat until browned and crumbly. Remove
sausage using a slotted spoon, and let drain on
paper towels.
3. In a large bowl, combine sausage, grits,
1 cup cheese, corn, sour cream, green chiles,
eggs, garlic powder, salt, and pepper. Place
in a 2-quart baking dish. Top with remaining
1 cup cheese.
4. Bake until bubbly, 20 to 25 minutes.
Sprinkle with green onion. Serve immediately
with avocado and tomatoes.
ShRiMp aNd GrItS CaSsErOlE

We’ve turned this Southern classic into a creamy

casserole that’s sure to be made on repeat. 1 teaspoon ground black pepper, 3. In a 10-inch cast-iron skillet, heat
divided 1 tablespoon oil and butter over medium-high
4 cups chicken broth 1 pound medium fresh shrimp, peeled heat. Add onions, bell peppers, garlic,
1½ teaspoons kosher salt, divided and deveined (tails left on) ½ teaspoon salt, and ½ teaspoon black pepper.
1 cup yellow grits Garnish: chopped green onion, quartered Cook, stirring frequently, until tender, about
2 cups shredded fontina cheese grape tomatoes 5 minutes. Add grits mixture to onion mixture,
½ cup half-and-half stirring to combine.
2 large eggs, lightly beaten 1. Preheat oven to 350°. 4. Bake until set, 30 to 35 minutes. Let cool
1 (10-ounce) can diced tomatoes and 2. In a large saucepan, combine broth and slightly.
mild green chiles, drained ½ teaspoon salt. Bring mixture to a boil 5. In a nonstick skillet, heat remaining
2 tablespoons olive oil, divided over medium-high heat; stir in grits. Cover, 1 tablespoon oil over medium-high heat.
2 tablespoons unsalted butter reduce heat to medium, and cook, stirring Sprinkle shrimp with remaining ½ teaspoon
1¼ cups chopped green onion occasionally, until liquid is absorbed and salt and remaining ½ teaspoon black pepper.
1 cup chopped yellow onion grits are tender, about 20 minutes. Stir in Add shrimp to skillet; cook until pink and
1 cup chopped green bell pepper cheese and half-and-half; remove from heat. cooked through, 3 to 4 minutes. Spoon
1 cup chopped red bell pepper Gradually whisk in eggs until smooth. Stir in shrimp over grits. Garnish with green onion
1 teaspoon minced fresh garlic tomatoes and green chiles until combined. and tomato, if desired. Serve immediately.
•KiTcHeN TiP•
This is where frozen hash browns
shine! Save time and stress by
forgoing freshly grated potatoes
and grab a bag of frozen shreds
at the grocery store.
HaSh BrOwN SkIlLeT CaSsErOlE 8 medium eggs, divided 4. Remove from oven. Using the back of
Makes 6 to 8 servings ¼ teaspoon ground black pepper a spoon, make 6 indentations in top of
Hot sauce, to serve casserole. Carefully crack remaining 6 eggs
Filled with plenty of protein and fresh Garnish: sliced green onion into indentations. Bake, uncovered, until
veggies, this all-in-one breakfast meal eggs are cooked to desired doneness, 8 to
will become your new go-to. 1. Preheat oven to 350°. 10 minutes more. Sprinkle with black pepper.
2. In a 12-inch cast-iron skillet, heat oil over Serve with hot sauce. Garnish with green
2 tablespoons vegetable oil medium-high heat. Add sausage; cook, stirring onion, if desired.
1 pound ground breakfast sausage occasionally, until browned, 10 to 12 minutes.
1 (30-ounce) package frozen Using a slotted spoon, remove sausage from
shredded hash brown potatoes skillet, and place in a large bowl. Add potatoes,
(do not thaw) sour cream, bell pepper, 2 cups cheese, green
1 cup sour cream onion, milk, mustard, salt, and 2 eggs, stirring
1 medium red bell pepper, seeded and to combine. Spoon mixture back into skillet.
diced Sprinkle with remaining 1 cup cheese.
3 cups shredded extra-sharp white 3. Bake, covered, until casserole is
Cheddar cheese, divided heated through and cheese is melted,
½ cup chopped green onion 55 minutes to 1 hour.
½ cup whole milk
2 teaspoons spicy brown mustard

sHaRe sOmE jOy
tHiS sEaSoN wItH
fEsTiVe sWeEtS
sTrAiGhT fRoM
yOuR kItChEn
APPLE
SKILLET CAKE
page 78
MAPLE PECAN
BLONDIES
page 83

MoLaSsEs WaLnUt BaNaNa BrEaD
Makes 1 (8-inch) loaf
This crunchy-topped banana bread puts

one of the season’s most beloved flavors
on parade: molasses.
¼ cup whole buttermilk

1 teaspoon baking soda
½ cup unsalted butter, softened
¾ cup granulated sugar
⅓ cup molasses
2 large eggs
2¼ cups all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1½ cups mashed ripe banana
(about 3 medium)
½ cup chopped walnuts
1 large egg white
2 tablespoons firmly packed light
brown sugar
¼ cup walnut halves
Butter, to serve
1. Preheat oven to 325°. Spray bottom only

of an 8x4-inch cast-iron loaf pan with baking
spray with flour.
2. In a small bowl, stir together buttermilk and 1. Preheat oven to 350°. Spray a 10-inch
baking soda; let stand for 5 minutes. ApPlE SkIlLeT CaKe cast-iron skillet with baking spray with flour.
3. In a large bowl, beat butter, granulated Makes 1 (10-inch) cake 2. In a large bowl, beat butter and 1½ cups
sugar, and molasses with a mixer at medium granulated sugar with a mixer at medium speed
speed until fluffy, 3 to 4 minutes, stopping to Apples are a must-have on the dessert table at until light and fluffy, 3 to 4 minutes, stopping
scrape sides of bowl. Add eggs, one at a time, any holiday gathering, and this simple skillet cake to scrape sides of bowl. Beat in crystallized
beating well after each addition. has you covered in a pinch. ginger just until combined. Add eggs, one at a
4. In a medium bowl, whisk together flour, time, beating well after each addition.
salt, cinnamon, and nutmeg. With mixer at low 1 cup unsalted butter, softened 3. In a medium bowl, whisk together flour,
speed, add flour mixture, buttermilk mixture, 1½ cups plus 2 tablespoons granulated sugar baking powder, ground ginger, and salt.
and banana to sugar mixture, beating until ¼ cup finely chopped crystallized ginger Gradually add flour mixture to butter mixture
combined. Beat in vanilla. Stir in chopped 3 large eggs alternately with buttermilk, beginning and
walnuts until combined. Spread batter into 2 cups all-purpose flour ending with flour mixture, beating just
prepared pan. 1 teaspoon baking powder until combined after each addition. Beat in
5. In a small bowl, whisk egg white until frothy; ½ teaspoon ground ginger extracts. Spoon batter into prepared skillet,
stir in brown sugar. Pour onto batter, and ¼ teaspoon kosher salt smoothing top with an offset spatula. Arrange
sprinkle with walnut halves. ⅓ cup whole buttermilk apple slices on top of batter, and sprinkle with
6. Bake until a wooden pick inserted in ½ teaspoon vanilla extract remaining 2 tablespoons granulated sugar.
center comes out clean, about 1 hour and ½ teaspoon almond extract 4. Bake until a wooden pick inserted in center
45 minutes. Let cool in pan for 20 minutes. 2 small Pink Lady apples, sliced ¼ inch comes out clean, about 40 to 45 minutes.
Remove from pan, and let cool completely thick Let cool in pan for 15 minutes. Garnish with
on a wire rack. Serve with butter. Garnish: confectioners’ sugar confectioners’ sugar, if desired. Serve warm.
OVERNIGHT
GINGERBREAD
SWEET ROLLS
page 84

CHOCOLATE-
CRANBERRY
MONKEY BREAD
page 83
4. Place ¼ cup dough into 4 wells of prepared
pan. Spread to an even layer, and make
an indentation in center of each. Sprinkle
with sparkling sugar, and spoon 1 teaspoon
preserves into each indentation.
5. Stir chocolate chips, pretzels, and white
chocolate chips into remaining dough; divide
dough among remaining wells of pan. Cover pan
with plastic wrap; refrigerate for 30 minutes.
7. Bake until cookies are golden brown, 20 to
22 minutes. Let cool in pan for 20 minutes.
Remove from pan, and let cool completely on
wire rack.
NuTeLlA S’mOrEs SwEeT RoLlS

®
Makes 10
Filled with gooey chocolate-hazelnut spread

and topped with toasted marshmallows, these
campfire-inspired rolls are over the top.
Sweet Roll Dough (recipe on opposite page)

1 cup chocolate-hazelnut spread*
2 cups miniature marshmallows, divided
1 cup confectioners’ sugar
3 tablespoons heavy whipping cream
1. Spray a 10-inch cast-iron skillet with

cooking spray.
2. Lightly punch down Sweet Roll Dough.
On a lightly floured surface, roll dough into
a 14x10-inch rectangle. Spread chocolate-
hazelnut spread onto dough. Sprinkle with
11⁄2 cups marshmallows. Starting with one long
side, roll up dough, jelly roll style; pinch seam
to seal. Cut into 10 rolls. Place rolls, cut side
ApRiCoT ThUmBpRiNt aNd 4 teaspoons apricot preserves down, in prepared pan. Cover and let rise in a
ChOcOlAtE PrEtZeL CoOkIe DuOs ⅓ cup semisweet chocolate chips warm, draft-free place (75°) until doubled in
Makes 8 ⅓ cup chopped mini pretzel twists size, about 45 minutes.
¼ cup white chocolate chips 3. Preheat oven to 350°.
Just one easy base recipe is all it takes 4. Bake until golden brown, about 30 minutes.
to please every cookie lover in your life. 1. Spray an 8-well cast-iron wedge pan with Let cool for 30 minutes. Increase oven
baking spray with flour. temperature to broil.
½ cup unsalted butter, softened 2. In the bowl of a stand mixer fitted with the 5. In a medium bowl, stir together
½ cup granulated sugar paddle attachment, beat butter, granulated confectioners’ sugar and cream until smooth.
¼ cup firmly packed light brown sugar sugar, and brown sugar at medium speed until Spread glaze onto warm rolls. Sprinkle with
1 large egg fluffy, 3 to 4 minutes, stopping to scrape sides remaining 1⁄2 cup marshmallows and graham
1 teaspoon vanilla extract of bowl. Add egg, beating well. Beat in vanilla. crackers.
1½ cups all-purpose flour 3. In a medium bowl, whisk together flour, 6. Broil 5 inches from heat, watching carefully,
1 teaspoon baking powder baking powder, and salt. Gradually add flour until marshmallows are toasted.
½ teaspoon kosher salt mixture to butter mixture, beating until just
1 tablespoon sparkling sugar combined. Divide dough in half. *We used Nutella.
SwEeT RoLl DoUgH 2. In a medium saucepan, combine milk,
Makes 10 rolls sour cream, butter, sugar, and salt. Cook
over medium heat, stirring occasionally,
3½ to 3¾ cups all-purpose flour until mixture registers 120° to 130° on a
1 (0.25-ounce) package active candy thermometer.
dry yeast 3. With mixer at low speed, add milk mixture
½ cup whole milk to flour mixture. Add egg, and beat until
½ cup sour cream a dough forms. Switch to the dough hook
6 tablespoons unsalted attachment. Beat at medium speed until
butter, cubed dough is smooth and elastic, about
1∕3 cup sugar 5 minutes. (Dough should pull away from
2 teaspoons kosher salt sides of bowl but stick to bottom.)
1 large egg, lightly beaten 4. Spray a large bowl with cooking spray.
Place dough in bowl, turning to grease top.
1. In the bowl of a stand mixer fitted Cover and let rise in a warm, draft-free place
with the paddle attachment, combine (75°) until doubled in size, about 1 hour and
flour and yeast. 30 minutes.
ChOcOlAtE-CrAnBeRrY 2. In the bowl of a stand mixer fitted with 100-inch
1. Preheat oven to 350°. Spray a 10-inch
MoNkEy BrEaD the paddle attachment, stir together melted ray.
cast-iron skillet with cooking spray.
Makes 8 servings butter, sugar, sour cream, egg, and remaining 2. In a large bowl, whisk togetherr me elted
melted
(photo on page 80) ¼ cup warm milk. butter, brown sugar, maple syrup,p, 2 eggs, and
and
3. In a large bowl, whisk together 3 cups flour vanilla until combined.
Sticky sweets like this monkey bread are and salt. Add half of flour mixture to butter 3. In a small bowl, whisk togetherr floour,
ur, salt
t,
salt,
right at home in your cast-iron skillet. mixture. With mixer at low speed, add yeast and baking powder until combined.ed. Stir flour
mixture, beating just until combined. Beat in mixture into butter mixture until co ombinedd;
combined;
½ cup plus 1 tablespoon granulated sugar, remaining flour mixture. Switch to the dough -thhirds of
stir in ½ cup pecans. Spread two-thirds
divided hook attachment. Beat at medium speed until batter into prepared pan.
½ cup firmly packed light brown sugar dough is smooth and elastic, about 3 minutes, 4. In a medium bowl, beat cream m ch heese,
cheese,
2 teaspoons ground cinnamon adding remaining ½ cup flour if needed. granulated sugar, and remaining egg with a
1 cup fresh or thawed frozen cranberries (Dough should not be sticky.) mbined, ab
mixer at medium speed until combined, bout
about
Bread Dough (recipe follows) 4. Spray a large bowl with cooking spray. 1 minute. Spread cream cheese mix xture on
mixture nto
onto
1 cup semisweet chocolate chunks Place dough in bowl, turning to grease top. batter. Drop remaining batter byy sp poonfuls
spoonfuls
Rum Sauce (recipe follows) Loosely cover and let rise in a warm, draft-free onto cream cheese mixture; swirl rl bbatters
atters
¾ cup coarsely chopped pecans place (75°) until doubled in size, about 1 hour. together using a knife. Sprinkle with remai ining
remaining
¼ cup pecans.
1. Spray a 12-inch cast-iron skillet with RuM SaUcE rteed in cen
5. Bake until a wooden pick inserted nter
center
cooking spray Makes about 2½ cups utees. Let ccool
comes out clean, about 50 minutes. ool
2. In a medium bowl, whisk together ½ cup ntoo bars, aand
completely on a wire rack. Cut into nd
granulated sugar, brown sugar, and cinnamon. 1 cup unsalted butter drizzle with Maple Caramel Sauce ce before
3. In a small bowl, combine cranberries and 1 cup firmly packed light serving.
remaining 1 tablespoon granulated sugar, brown sugar
tossing to coat. ¼ cup dark rum MaPlE CaRaMeL SaUcE
4. Gently punch down Bread Dough, and ¼ cup heavy whipping cream Makes about 1½ cups
divide into 24 pieces. Stuff each piece with 3 tablespoons cane syrup
2 teaspoons chocolate chunks, and roll into 2 teaspoons vanilla extract ¾ cup sugar
balls. Dip balls in Rum Sauce to coat, and ½ teaspoon kosher salt ¼ cup water
dredge in sugar mixture. Arrange dough ¼ teaspoon kosher salt
balls in prepared skillet; sprinkle with sugared 1. In a medium saucepan, bring all ingredients 1 cup heavy whipping cream,
cranberries and pecans. Pour 1 cup Rum to a boil over medium-high heat. Reduce room temperature
Sauce over dough. heat to medium, and cook for 2 minutes, ⅓ cup maple syrup
5. Cover and let rise in a warm, draft-free stirring constantly. Let cool slightly 1 tablespoon unsalted butter,, ssoftened
oftenedd
place (75°) until puffed, about 30 minutes. before using. 1 teaspoon vanilla extract
7. Bake until golden brown and a wooden pick -iiron skil
1. In a small enamel-coated cast-iron llet,
skillet,
inserted in center comes out clean, 40 to MaPlE PeCaN BlOnDiEs bring sugar, ¼ cup water, and saltt to a boil
45 minutes, covering with foil halfway through Makes about 16 over medium-low heat. (Do not sstir.)tir.) Sim
mmer,
Simmer,
baking to prevent excess browning. Let cool (photo on page 76) mber colored,
swirling pan occasionally, until amber coloored,
for 10 minutes. Drizzle with additional warmed 23 to 25 minutes. Remove from m hheat;
eat;
Rum Sauce, if desired. You can’t go wrong with these moist bars. Just gradually stir in cream and maplee syrup uuntilntil
make sure you have enough to feed the crowd smooth.
BrEaD DoUgH because they’re sure to disappear quickly. 2. Return skillet to medium-low hheat;eat; coook,
cook,
Makes 1 (10- to 12-inch) loaf or 7 rolls ree registe
stirring occasionally, until mixture ers
registers
¾ cup unsalted butter, melted 225° on a candy thermometer, 20 to
1 cup warm whole milk (105° to 110°), ½ cup firmly packed light brown sugar 25 minutes. Remove from heat; w hisk inn
whisk
divided ⅓ cup maple syrup butter and vanilla until smooth. Le et cool to
Let
1 (0.25-ounce) package active dry yeast 3 large eggs, divided room temperature before using. Refrigerate
⅓ cup unsalted butter, melted 1 teaspoon vanilla extract in an airtight container for up to 1 month
month. h.
¼ cup sugar 2 cups all-purpose flour
¼ cup sour cream ½ teaspoon kosher salt
1 large egg ½ teaspoon baking powder • KiTcHeN TiPP •
3½ cups all-purpose flour, divided ¾ cup chopped pecans, divided If you want to keep your bakedked good
goodsds
1¼ teaspoons kosher salt 1 (8-ounce) package cream cheese, fresh for longer, wrap them in a layer y off
plastic wrap and then a layer off ffoil to sseal
eal
softened toore in th
in the flavor and moisture. Store he
the
1. In a medium bowl, combine ¾ cup warm ½ cup granulated sugar freezer until you’re ready too enjoy.
milk and yeast. Let stand until mixture is Maple Caramel Sauce (recipe follows)
foamy, about 10 minutes.
OvErNiGhT GiNgErBrEaD SwEeT RoLlS 5. In a small bowl, stir together brown sugar,
Makes 12 3 tablespoons molasses, ½ cup softened
(photo on page 79) butter, and remaining 1 tablespoon cinnamon.
6. Spray a 12-inch cast-iron skillet with
Take the early morning work out of these cooking spray.
gingerbread-inspired sweet rolls by doing most of 7. Punch down dough and let rest for 10 to • KiTcHeN TiP •
the steps the night before. You’ll thank us later. 15 minutes. On a lightly floured surface, roll Roll dough as tightly as possible.
dough into an 18x12-inch rectangle. Using This will produce more cinnamon
and brown sugar layers, and it helps
⅓ cup plus 1 tablespoon warm whole milk, a small offset spatula, spread brown sugar the rolls keep their shape while baking.
divided mixture onto dough, leaving a ½-inch border
⅓ cup water on one long side. Starting with opposite long
¼ cup granulated sugar, divided side, roll up dough, jelly roll style, pinch seam
1 (0.25-ounce) package active dry yeast to seal. Gently shape log to 18 inches long and
4¼ cups all-purpose flour, divided even thickness, if necessary. Using a serrated
2¾ teaspoons kosher salt, divided knife dipped in flour, cut log into 12 slices
1 tablespoon plus 1 teaspoon ground (about 1½ inches thick). Place slices, cut side
cinnamon, divided down, in prepared skillet. Cover and let rise in
2 teaspoons ground ginger a warm, draft-free place (75°) until puffed,
⅓ cup unsalted butter, melted and cooled 15 minutes. Refrigerate overnight.
slightly 8. Preheat oven to 350°. Remove rolls from
2 large eggs, room temperature refrigerator and let stand until rolls are puffed
¾ cup firmly packed light brown sugar and butter is softened; 2 hours and
3 tablespoons plus 2 teaspoons molasses, 30 minutes to 3 hours.
divided 9. Bake until lightly golden and an instant-
½ cup plus 1½ tablespoons unsalted butter, read thermometer inserted in center registers
softened and divided 190°, 35 to 40 minutes, loosely covering with
4 ounces cream cheese, softened foil to prevent excess browning, if necessary.
1½ cups confectioners’ sugar Let cool in pan for 10 minutes.
10. In the bowl of a stand mixer fitted
1. In a small microwave-safe bowl, combine with the paddle attachment, beat cream
⅓ cup milk and ⅓ cup water. Microwave cheese, remaining 1½ tablespoons softened
until warm (105° to 110°). Add 1 tablespoon butter, remaining 2 teaspoons molasses, and
granulated sugar and yeast; let stand until remaining ¼ teaspoon salt at medium speed
foamy, 10 minutes. until creamy, 4 to 5 minutes. Reduce mixer
2. In the bowl of a stand mixer fitted with the speed to low; gradually add confectioners’
paddle attachment, stir together 1½ cups flour, sugar, beating until fluffy. Beat in
remaining 3 tablespoons granulated sugar, remaining 1 tablespoon milk.
2½ teaspoons salt, 1 teaspoon cinnamon, Spread icing on warm rolls.
and ginger. Add yeast mixture and melted
butter; beat at medium-low speed until
combined. Add eggs; beat at medium speed
until combined. With mixer at low speed,
gradually add 2½ cups flour, beating just until
combined and stopping to scrape sides of bowl
as needed.
3. Switch to the dough hook attachment. Beat
at low speed until a soft, slightly sticky dough
forms, stopping to scrape dough hook and
sides of bowl as needed, 12 to 14 minutes. Add
up to remaining ¼ cup flour, 1 tablespoon at a
time, if dough is too sticky.
4. Lightly spray a large bowl with cooking
spray. On a lightly floured surface, shape
dough into a smooth round. Place dough in
bowl, turning to grease top. Cover and let rise
in a warm, draft-free place (75°) until doubled
in size, about 1 hour.

Master Class
Z
DECODING DUMPLINGS Z
FrOm hOmEmAdE bRoTh tO lIgHt aNd fLuFfY dUmPlInGs,
tHiS iCoNiC SoUtHeRn cOmFoRt fOoD iS a fAvOrItE fOr gOoD rEaSoN
When thinking through the ultimate comfort foods, homemade chicken and dumplings is likely at the top of the list for many
folks, young and old alike. Nothing is quite as satisfying as a warm, savory broth layered with velvety goodness and tender bites
of chicken. You probably enjoyed your first bowl of chicken and dumplings back in childhood, watching your mom or grandma
plop whatever shaped dumplings they preferred into a homemade broth that they seemingly always had on hand. You were just
happy to be the recipient of this cozy creation all while watching a master at work. But mastering this beloved dish is much easier
than you think. Secure your favorite cast-iron Dutch oven and grab a trusty rolling pin, and we’ll walk you through all you need
to know so you can gather around the table for a dinner to remember in no time.
ChIcKeN aNd DuMpLiNgS 1. For broth: In a large cast-iron Dutch oven, heat
Makes 6 to 8 servings 3 tablespoons oil over medium-high heat. Add chicken;
cook until browned, 4 to 5 minutes per side. Remove
This tried-and-true dish will warm you up from the inside out. chicken, reserving drippings in pot.
2. In same Dutch oven, add remaining 1 tablespoon oil,
Broth: carrots, celery, onion, and leek. Cook, stirring occasionally,
4 tablespoons canola oil, divided until vegetables are tender, 10 to 15 minutes. Stir in all-
1 (3-pound) whole chicken, cut into 8 pieces purpose flour and garlic. Cook for 2 minutes. Stir in 2 quarts
5 large carrots, peeled and diced water, bouillon paste, bay leaves, and pepper; bring to a boil.
4 stalks celery, diced Return chicken to pot. Reduce heat to medium; cover and
1 large onion, diced cook until an instant-read thermometer inserted in thickest
1 large leek, halved lengthwise and sliced into portion of chicken registers 165°, about 45 minutes.
½-inch pieces (white and light green parts only) 3. Remove chicken and bay leaves from pot. Let chicken cool
¼ cup plus 3 tablespoons all-purpose flour enough to handle. Shred chicken, discarding skin and bones.
5 cloves garlic, minced Return chicken to pot, and bring to a boil over medium-high
2 quarts water heat. Reduce to a simmer. Stir in parsley.
2 tablespoons plus 2 teaspoons chicken bouillon paste 4. For dumplings: In a medium bowl, whisk together self-rising
2 dried bay leaves flour and salt. Using a fork, cut butter into flour mixture until
1 teaspoon ground black pepper crumbly. Stir in milk just until dry ingredients are moistened.
¼ cup chopped fresh parsley, plus more for garnish 5. On a lightly floured surface, turn out dough and knead until
dough comes together, 3 to 4 times. Roll to ⅛-inch thickness.
Dumplings: Using a sharp knife, cut into 2-inch squares.
2 cups self-rising flour 6. Drop dumplings, a few at a time, into simmering chicken
1 teaspoon kosher salt mixture. (Do not stir.) Cover and gently shake pot in a circular
3 tablespoons cold unsalted butter, cubed motion; cook until dumplings float, 3 to 4 minutes. Garnish
½ cup whole milk with parsley, if desired, and serve immediately.
TURN THE PAGE FOR DUMPLINGS STEP-BY-STEP

DUMPLINGS STEP-BY-STEP
STEP 1: CUTTING IN BUTTER STEP 2: STIRRING IN MILK

While the dumplings cook, the butter will melt and generate steam, The dough will look slightly dry. Overmixing the dough until it’s
creating tiny pockets that result in a light and fluffy texture. completely wet will result in chewy dumplings.
STEP 3: KNEADING DOUGH STEP 4: ROLLING DOUGH

Gently knead the dough to bring it together; knead just until a Rolled dumplings allow for faster cooking and prevent a doughy center.
cohesive disk is formed, 3 to 5 times.

STEP 5: ROLLING DOUGH STEP 6: CUTTING DUMPLINGS
Roll the dough to 1/8-inch thickness on a lightly floured surface. Cut the dough into long 2-inch-wide strips using a sharp knife or pizza
cutter. They don't have to be exact.
STEP 7: SHAPING DUMPLINGS STEP 8: DROPPING DUMPLINGS

Cut the rolled dough into any 2-inch shape you prefer. Carefully and gently drop dumplings, a few at a time, into the simmering
broth.

Traveling Skillet
SPICE UP YOUR LIFE

SaVaNnAh aUtHoR aNd bLoGgEr SwEtA PaTeL dIsHeS oN
hEr fLaVoRfUl aPpRoAcH tO mAkInG eVeRyDaY dIsHeS
sPeCtAcUlAr aNd eMbRaCiNg dIvErSiTy wHeN cOoKiNg
BY SWETA PATEL / FOOD PHOTOGRAPHY BY JOHN O’HAGAN
KATIE MOON DICKERSON / STYLING BY LUCY FINNEY
FOOD STYLING BY
I
started my journey in the kitchen when I was just a young
girl, maybe around 6 or 7 years old. It was a time when I
would eagerly help my mother in the kitchen, from stirring
pots of steaming soups to ensuring the perfect amount of water
for rice. My father might have hoped I’d develop a passion for
tinkering in the garage or something like that, but no, the kitchen
was where I belonged from the start. I was drawn to the hands-on
experience it offered.
What fascinated me most about those early cooking
experiences was the joy of creating something tangible, an end
product that could be enjoyed. Growing up, my mom had a strict
rule: whether you loved the dinner or not, you sat at the table
until the last person had finished eating. This rule led to moments
when I didn’t want to eat certain dishes. Sitting at that table
for what seemed like an eternity, I would start mixing random
ingredients on my plate, much to my mother’s confusion.
It was during these times that my fascination with textures,
tastes, and unexpected cravings began to flourish. I remember
thinking, “I want to start cooking on my own.” So, I did. At a young One of the recipes in the book that holds a special place in
age, I dove into cooking because I loved food. my heart is the Skillet Habanero Cornbread. It’s a dish that pays
As I grew older and moved down to Savannah, Georgia, with homage to my family’s love for corn and our tradition of cooking
my husband, far away from the comforting presence of my mom with fresh ingredients. This cornbread recipe is far from the
and family, I faced the challenge of making home-cooked meals typical store-bought mix; it’s a flavorful blend of cornmeal, honey,
on my own for the first time. I had to fend for myself, which scallions, and fiery hot habanero peppers.
initially felt daunting. That’s when I decided to start my blog, The use of a cast-iron skillet or a tawa (a round cooking pan
The Table of Spice. I wanted to simplify cooking and create meals traditionally used in Indian cooking) is crucial for achieving that
that anyone—regardless of their culinary skills—could prepare. perfect crispy edge while keeping the inside moist and delicious.
I wanted to connect with the people out there also struggling And I personally love using it for things like this because the pan
without their moms just down the street. itself adds flavor because it’s been seasoned with everything that
Then, the blog kept growing and growing to the point where you’ve made in it before.
an opportunity to write a cookbook came my way. I was initially I’m thrilled that my blog and my dishes like this cornbread can
stunned, thinking it might be a joke. Drawing from my Indian inspire others to explore different flavors and culinary traditions.
heritage, I aimed to create something that blended traditional Food is a universal language that transcends borders and cultures.
recipes with modern twists for Southern readers. Food is a celebration of life, a way to connect with our roots, and
I wanted to offer recipes for any occasion, whether it was a quiet an opportunity to create something beautiful for yourself. By
date night at home or a festive holiday celebration. I wanted people blending Southern and Indian flavors, I aim to show people all the
to find a piece of themselves in my cookbook, to be able to recreate world’s delicious possibilities and encourage them to embrace
the flavors of their heritage or explore new culinary horizons. diversity in their cooking and to expand their palates.
SkIlLeT HaBaNeRo CoRnBrEaD 1 cup butter, melted (You will have some lumps and that’s okay.)
Recipe courtesy of Sweta Patel ½ cup vegetable oil Stir in cheese, scallion, and chopped pepper
Makes 6 servings 1 cup shredded Cheddar cheese until well incorporated. Pour batter into
½ cup scallion, chopped prepared pan.
This deliciously spicy cornbread is an ideal 1 to 2 habanero peppers, finely chopped 4. Bake until edges are nice and crispy and a
companion for your favorite bowl of chili. Garnish: butter, honey wooden pick inserted into center comes out
If you’re feeling adventurous, have it for clean, 30 to 35 minutes. Serve immediately.
breakfast topped with butter and honey. 1. Preheat oven to 375°. Grease a 10-inch Garnish with butter and honey, if desired.
cast-iron skillet or a 13x9-inch pan with butter.
2 cups all-purpose flour 2. In a large bowl, whisk together flour, corn- •KiTcHeN TiP•
1½ cups yellow cornmeal meal, sugar, baking powder, and baking soda. Add more or less habanero pepper,
1½ cups sugar 3. In a medium bowl, whisk together buttermilk, depending on the amount of heat you
1½ teaspoons baking powder melted butter, and oil until well combined. desire; you can always substitute the
1 teaspoon baking soda Pour buttermilk mixture into flour mixture, habanero for jalapeño peppers.
2½ cups buttermilk and stir using a wooden spoon to combine.
From the Pantry
Z
SWEET AS SUGAR Z
BY MORGAN CRAWFORD SCOTT
GeT tHe sKiNnY oN tHiS sWeEt-tAsTiNg cOmPoUnD

aNd hOw iT tRaNsFoRmS bAkInG (aNd cOoKiNg, tOo)
WhEtHeR yOu’rE a bEgInNeR bAkEr oR sEaSoNeD pRoFeSsIoNaL , your sugar stash is likely well stocked, and if it’s not yet, it soon will be.
Sugar, which is a type of carbohydrate, derives mostly from sugar beets and sugarcane, a crop that grows in many regions with a tropical or
subtropical climate, such as Florida and Hawaii as well as international locations like Brazil and Thailand. From superfine powder to deliciously
gritty granules both incorporated into recipes and sprinkled on top of desserts, this delicious compound is a workhorse in all your favorite recipes.
GRANULATED SUGAR rich flavor, reminiscent of caramel TURBINADO AND when making delicate dishes such
The baseline for all sugars, this type or toffee, to baked goods, and it’s DEMERARA SUGAR as meringue, mousse, and soufflé,
is probably what comes to mind also a worthy ingredient when you Though these two types of but it can do double duty as a
when you think about reaching want to enhance marinades, sauces, minimally refined, raw sugars are replacement for simple syrup in
for a sweetener when baking. Also and more. If you’re in a pinch, you very similar and can be used almost cocktails, too, thanks to its easily
known as white sugar or table can make your own at home by interchangeably, they each shine dissolvable nature. Unfortunately,
sugar, it’s extremely common, easy mixing granulated sugar with a in their own way. Demerara has both varieties, golden and white,
to find, and affordable. It derives touch of molasses. more of a molasses-like flavor, are not that easy to find in the
from sugarcane or sugar beets and while turbinado is more caramel- United States, though very
then goes through a refinement like. Both are coarse, light brown common and well loved in Europe.
CONFECTIONERS’ SUGAR If you can’t secure a bag of
process (where the molasses is granules that are best suited as a
discarded) that results in a white, Also called powdered sugar or finishing sugar. Generously sprinkle superfine sugar, you can make
fine, crystalline form that’s ready icing sugar, this superfine sugar it on top of quick breads and a similar version at home by pulsing
to use in everything, from cookies is easily dissolvable, lending itself pastries like muffins and scones granulated sugar in a blender or
and cakes to bars and brownies. beautifully when stirred into icings for that signature crunch or doll food processor until its fine but
or glazes, as well as sprinkled atop up everyday oatmeal or coffee and not powdery.
baked goods and fruit for visual tea for a delicious enhancement.
BROWN SUGAR appeal and a pop of sweetness.
Coming in a close second on the Most often, you’ll come across the
sugar scale of popularity is brown 10x variety, in which the number SUPERFINE SUGAR
sugar, which is also readily available denotes the fineness of the grind. Also referred to as castor sugar,
and affordable. It is made by You can make it at home by pulsing this type of sugar is reminiscent
combining granulated sugar with a bit of cornstarch (to prevent of granulated sugar but with much
molasses to produce a light or dark caking) with granulated sugar in smaller, finer crystals, like the
brown mixture. Brown sugar adds a blender or food processor. name suggests. It’s frequently used

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CAST IRON
USE & CARE
If you take the time to properly care for your cast-iron cookware, it will reward
you and your family with generations of loyal service. Follow these tips to keep
your heirlooms—whether seasoned or enameled iron—in tip-top shape.
SEASONED ENAMELED
KEEP THEM CLEAN BE GENTLE

Be sure to clean your pans as soon as The finish on enameled cast iron
they’re cool enough to handle. Scrub is delicate, so handle your pieces
gently with a stiff-bristle brush or a carefully to avoid chipping.
non-scratch scouring pad. Water leads to Never use metal utensils since
rust, so avoid submerging your cast-iron they can scratch the surface.
cookware. As to whether to use soap—
that’s up to you. We avoid it when possible
to protect the seasoned surface. GREASE THEM UP
Unlike seasoned cast iron, enameled
cast iron is not a nonstick surface.
KEEP THEM DRY To avoid sticking, cook over medium
heat using adequate amounts of
After rinsing, it’s crucial to dry your
cookware completely. Wipe dry with a oil or fat. If sticking does occur, use
clean kitchen towel and then rub a very dish soap, water, and a non-scratch
thin coat of vegetable oil all over the scouring pad to scrub away the mess.
cooking surface. Heat on the stovetop For extra-stubborn, stuck-on bits,
over medium-low heat or in a 300° oven try boiling water in the piece
until dry, about 10 minutes. Let cool; with a bit of dishwashing liquid.
wipe the surface with a clean towel,
and heat for 5 minutes more.
MAKE THEM SHINE
Over time, enameled cast iron
RESPECT YOUR CAST IRON can become discolored or stained.
Taking care of your cookware means To remove stains, soak the cooking
understanding its likes and dislikes. surface in hydrogen peroxide mixed
Cooking with fats, cleaning gently, and with baking soda, and then scrub with
storing in a clean, dry place are the keys dish soap, water, and a non-scratch
to preserving your pans’ seasoning. Harsh scouring pad to keep your enameled
abrasives, acidic foods, and moisture can cast iron looking as good as new.
break down the finish or cause rust.
Order
Now!
OUR BEST-
SELLING HOLIDAY
COOKBOOK!
A festive celebration of cut,
iced, and sandwiched cookies,
this is the ultimate cookbook
for the holiday cookie
connoisseur. Complete with
tried-and-true techniques and
step-by-step photography, it
offers both foolproof recipes
and the expert know-how
needed to execute a truly
stunning cookie plate. Your
sweet holiday adventure is a
preheat away.
Orange-Vanilla Christmas Sugar Everything Chocolate Iced Gingerbread

Jam Ribbons Cookies Thumbprint Cookies Cutout Cookies
3 EASY WAYS TO ORDER NOW!

800-361-8059 HOFFMANMEDIASTORE.COM/HOLIDAYCOOKIES
SHOP OUR ENTIRE BAKE FROM SCRATCH COLLECTION AT BAKEFROMSCRATCH.COM/SHOP.

83PHC22
Unique & Antique
Z
QUITE THE GEM Z
PHOTOGRAPHY BY MAC JAMIESON / RECIPE DEVELOPMENT AND FOOD STYLING BY KATHLEEN KANEN/ STYLING BY COURTNI BODIFORD
A TuRk’s hEaD pAn, aLsO kNoWn aS a gEm pAn, is a fluted

design that’s highly prized among those who collect vintage cast iron
bakeware. Around the 1920s, this unusual pan became popular among
companies such as Lodge, Wagner, and Griswold, as they sought to
create pans with interesting patterns in various sizes, including this
grooved pan and other round and swirled options. Though the Turk’s
head pan has decorative beauty, it is perfect for treating like a muffin
tin to bake miniature cakes or quick breads, called “gems,” which
likely led to the pan’s moniker. In today’s market, these pans are hard
to find, making them an excellent addition to any cast iron collection.
Your best bet for scoring this unique pan is at an antiques shop or
through an online cast iron seller.

VaNiLlA-PePpErMiNt MiNi BuNdTs 1 teaspoon red gel food coloring 4. Place half of batter (about 2⁄3 cup) in a small
Makes 6 ¼ teaspoon peppermint extract bowl; fold in cocoa powder, food coloring,
¼ teaspoon vanilla bean paste and peppermint extract. Fold vanilla bean
With the look and taste of the season’s Garnish: confectioners’ sugar, crushed paste and remaining ¼ teaspoon water into
favorite treat, these small cakes will peppermint candies remaining batter until combined.
be the star of your holiday table. 5. Spray a 6-well cast-iron Turk’s head pan
1. Preheat oven to 325°. with baking spray with flour.
⅓ cup unsalted butter, softened 2. In a medium bowl, beat butter and sugars 6. Drop each batter alternately by
½ cup granulated sugar with a mixer at medium speed until fluffy, teaspoonfuls into prepared wells.
4 teaspoons firmly packed light about 3 minutes, stopping to scrape sides of 7. Bake until golden brown and a wooden
brown sugar bowl. Add egg and egg yolk, one at a time, pick inserted in center comes out clean,
1 large egg, room temperature beating well after each addition. about 20 to 23 minutes. Let cool in pan for
1 large egg yolk, room temperature 3. In a small bowl, whisk together flour, salt, 15 minutes. Carefully invert pan to remove
½ cup plus 8 teaspoons all-purpose flour and baking powder. In another small bowl, cakes. Let cool completely on a wire rack.
¼ teaspoon kosher salt whisk together 2 tablespoons water and sour Garnish with confectioners’ sugar and
⅛ teaspoon baking powder cream. With mixer at low speed, add flour peppermint, if desired.
2 tablespoons plus ¼ teaspoon water, mixture and sour cream mixture alternately
room temperature, divided to butter mixture, beating just until
1½ tablespoons sour cream, room combined after each addition.
temperature
1 teaspoon cocoa powder
STATEMENT OF OWNERSHIP, MANAGEMENT AND
CIRCULATION (required by Act of August 12, 1970: Section 3685,
Title 39, United States Code). 1. Southern Cast Iron. 2. (ISSN: 2572-
7052) 3. Filing date: 10/1/2023. 4. Issue frequency: Bi-monthly. 5.
Number of issues published annually: 6. 6. The annual subscription
price is $39.95. 7. Complete mailing address of known office of
publication: Hoffman Media, 2323 2nd Avenue North, Birmingham,
AL 35203. Contact person: Samantha Sullivan. 8. Complete mailing
address of headquarters or general business office of publisher:
Hoffman Media, 2323 2nd Avenue North, Birmingham, AL 35203.
9. Full names and complete mailing addresses of publisher, editor, and
managing editor. Publisher, Eric Hoffman, 2323 2nd Avenue North,
Birmingham, AL 35203; Editor, Daniel Schumacher, 2323 2nd
83
Avenue North, Birmingham, AL 35203; Managing Editor, Morgan
Crawford Scott, 2323 2nd Avenue North, Birmingham, AL 35203.
10. Owner: Hoffman Media, 2323 2nd Avenue North, Birmingham,
AL 35203. 11. Known bondholders, mortgages, and other security
holders owning or holding 1 percent of more of total amount of
bonds, mortgages, or other securities: None. 12. Tax status: Has Not
Changed During Preceding 12 Months. 13. Publisher title: Southern
Cast Iron. 14. Issue date for circulation data below: September/
October 2023. 15. The extent and nature of circulation: A. Total
number of copies printed (Net press run). Average number of copies
each issue during preceding 12 months: 43,436. Actual number of
copies of single issue published nearest to filing date: 49,718. B. Paid
circulation. 1. Mailed outside-county paid subscriptions. Average
number of copies each issue during the preceding 12 months:
14,320. Actual number of copies of single issue published nearest to
filing date: 14,324. 2. Mailed in-county paid subscriptions. Average
number of copies each issue during the preceding 12 months: 0.
Actual number of copies of single issue published nearest to filing
date: 0. 3. Sales through dealers and carriers, street vendors, and
RECIPES & RESOURCES

counter sales. Average number of copies each issue during the
preceding 12 months: 5,774. Actual number of copies of single issue
published nearest to filing date: 6,650. 4. Paid distribution through
other classes mailed through the USPS. Average number of copies
each issue during the preceding 12 months: 91. Actual number of
copies of single issue published nearest to filing date: 71. C. Total paid
distribution. Average number of copies each issue during preceding
Breads and Doughs Main Dishes 12 months: 20,185. Actual number of copies of single issue published
nearest to filing date: 21,045. D. Free or nominal rate distribution
Bread Dough 83 Biscuits and Sausage Gravy Cobbler 68 (by mail and outside mail). 1. Free or nominal outside-county.
Browned Butter & Thyme Cornbread 64 Blackened & Braised Turkey Necks 15 Average number of copies each issue during the preceding 12
months: 207. Number of copies of single issue published nearest to
Buttermilk Pie Dough 57 Black-Eyed Pea and Coconut Curry 37 filing date: 138. 2. Free or nominal rate in-county copies. Average
Cherry Sweet Rolls 56 Breakfast Hash 68 number of copies each issue during the preceding 12 months: 0.
Number of copies of single issue published nearest to filing date: 0.
Chocolate-Cranberry Monkey Bread 83 Chicken and Dumplings 86 3. Free or nominal rate copies mailed at other Classes through the
USPS. Average number of copies each issue during preceding 12
Classic Cinnamon Rolls 57 Chicken, Shrimp, and Sausage Gumbo 37 months: 70. Number of copies of single issue published nearest to
French Toast Casserole 69 Chili Con Carne 17 filing date: 40. 4. Free or nominal rate distribution outside the mail.
Average number of copies each issue during preceding 12 months: 0.
Molasses Walnut Banana Bread 78 Citrus & Herb Turkey 40 Number of copies of single issue published nearest to filing date: 0.
Nutella S’mores Sweet Rolls 81 Creamy Turkey and Wild Rice Soup 48 E. Total free or nominal rate distribution. Average number of copies
each issue during preceding 12 months: 277. Actual number of copies
Overnight Gingerbread Sweet Rolls 84 Feast of the Seven Fishes Stew 37 of single issue published nearest to filing date: 178. F. Total free
Skillet Habanero Cornbread 90 Hash Brown Skillet Casserole 74 distribution (sum of 15c and 15e). Average number of copies each
issue during preceding 12 months: 20,462. Actual number of copies
Sweet Roll Dough 82 Rice Grits Breakfast Casserole 72 of single issue published nearest to filing date: 21,223. G. Copies not
Shrimp and Grits Casserole 72 Distributed. Average number of copies each issue during preceding
12 months: 22,974. Actual number of copies of single issue published
Condiments, Sauces, Sweet Potato–Crusted Quiche 69 nearest to filing date: 28,495. H. Total (sum of 15f and 15g). Average
and Toppings Thanksgiving Eggs Benedict 48 number of copies each issue during preceding 12 months: 43,436.
Actual number of copies of single issue published nearest to filing:
Maple Caramel Sauce 83 Turkey Hash 48 49,718. I. Percent paid. Average percent of copies paid for the
preceding 12 months: 98.65%. Actual percent of copies paid for the
Rum Sauce 83 Turkey Neck and Andouille Gumbo 15 preceding 12 months: 99.16%. 16. Electronic Copy Circulation: A.
White Beans with Andouille Sausage 36 Paid Electronic Copies. Average number of copies each issue during
Desserts White Chicken Chili 36
preceding 12 months: 0. Actual number of copies of single issue
published nearest to filing date: 0. B. Total Paid Print Copies (Line
Ambrosia Pie 57 15c) + Paid Electronic Copies (Line 16a). Average number of copies
each issue during preceding 12 months: 20,185. Actual number of
Apple and Pear Cobbler 53 Vegetables and Sides copies of single issue published nearest to filing date: 21,045. C. Total
Apple Skillet Cake 78 Baked Thanksgiving Risotto 50 Print Distribution (Line 15f) + Paid Electronic Copies (Line 16a).
Average number of copies each issue during preceding 12 months:
Apricot Thumbprint and Chocolate Mashed Potato Croquettes 47 20,462. Actual number of copies of single issue published nearest
to filing date: 21,223. D. Percent Paid (Both Print & Electronic
Pretzel Cookie Duos 81 Copies) (16b divided by 16c x 100). Average number of copies each
Chocolate Pound Cakes 53 Resources issue during preceding 12 months: 98.65%. Actual number of copies
of single issue published nearest to filing date: 99.16%. I certify
Cranberry-Apple Pie 57 Page 9: Photos by Lauren May that 50% of all distributed copies (electronic and print) are paid
Cranberry & White Chocolate Bars 60 (@mustloveherbs); Ned Adams above nominal price: Yes. Report circulation on PS Form 3526-X
worksheet. 17. Publication of statement of ownership will be printed
Italian Cream Skillet Cake 60 (@dutchovendaddy); Jimmy Proffitt in the November/December 2023 issue of the publication. 18.
Maple Pecan Blondies 83 (@theappalachiantale); Meyers Corp US Signature and title of editor, publisher, business manager, or owner:
Samantha Sullivan, Production/Circulation Manager. I certify that all
Peppermint Brownies 52 (Dutch ovens). information furnished on this form is true and complete. I understand
Skillet Gingerbread Cake with Pages 11–16: Photos by Randy Schmidt and that anyone who furnishes false or misleading information on this
form or who omits material or information requested on the form
Brown Butter Frosting 52 Stephen Lomonaco. may be subject to criminal sanction and civil actions.
Vanilla-Peppermint Mini Bundts 96 Page 89: Photo courtesy of Sweta Patel (headshot).

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