A round-up of our go-to recipes.

SEARED SCALLOPS

SEARED SCALLOPS

There is no need to be intimidated by the small but mighty scallop. Especially thanks to this recipe from Asheville chef Katie Button.
May 25, 2022
ROASTED BOK CHOY

ROASTED BOK CHOY

In the springtime, there’s nothing quite like throwing the fresh vegetables we’ve all being waiting for into a hot pan. Especially a secret ingredient of benne.

April 20, 2022
APPLE STACK CAKE

APPLE STACK CAKE

This classic Appalachian dessert is one of winter ingenuity, combining thin cake layers with rich apple butter into a divine display of resourcefulness.
March 17, 2022
CHARBROILED OYSTERS

CHARBROILED OYSTERS

The Chesapeake and the Gulf of Mexico have in common more than the size of their estuaries.  They both yield fat Eastern oysters, perfect for grilling.

And we think there is no better way than how we learned to make them from New Orleans-born chef David Guas: Charbroiled! 

February 11, 2022
CHICKEN BOG

CHICKEN BOG

Chicken bog is a dish that we've had many, many times, and there's one universal truth about it: It never gets old. Especially on cold winter nights. 
January 21, 2022
PEKING GOOSE

PEKING GOOSE

A roasted goose is a Christmas classic. But damn if they’re a pain (even just to find one). Luckily this recipe works for duck, too.

December 20, 2021
OYSTER PIE

OYSTER PIE

Every fall, this classic Chesapeake recipe finds its way onto our table. Cook it anytime, really, especially in our Heather or Joan. 

November 22, 2021
BUTTER-BASTED STEAK

BUTTER-BASTED STEAK

This is the iconic steak recipe. It's what many of us bought our first skillet for. Consider it an excuse to show off for family and friends.

October 27, 2021
ROASTED CHICKEN

ROASTED CHICKEN

For weeknight suppers. For weekend dinner parties. A roast chicken is the trick pony of cast-iron cooking.
October 05, 2021
BANANA BREAD

BANANA BREAD

Quarantine or no quarantine, this old-school comfort-food classic is economical, easy to cook, and always better in cast iron.
July 02, 2021
SOURDOUGH

SOURDOUGH

You’re already two steps ahead of this en vogue bread-baking game if you have a cast-iron pot—and this recipe from chef Johanna Hellrigl of Mercy Me in Washington, D.C.
January 28, 2021
PIZZA DOUGH

PIZZA DOUGH

Pizza is best shared with friends, and chef Tandy Wilson, of City House in Nashville, recommends this dough recipe from chef Chris Bianco, of Pizzeria Bianco in Arizona.
January 28, 2021