A round-up of our go-to recipes.
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!
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.
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.
OYSTER PIE
Every fall, this classic Chesapeake recipe finds its way onto our table. Cook it anytime, really, especially in our Heather or Joan.
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.
ROASTED CHICKEN
For weeknight suppers. For weekend dinner parties. A roast chicken is the trick pony of cast-iron cooking.
BANANA BREAD
Quarantine or no quarantine, this old-school comfort-food classic is economical, easy to cook, and always better in cast iron.
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.
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.
CARLOS GREENWOOD'S PINEAPPLE UPSIDE DOWN CAKE
Our good friend Carlos Greenwood shares his third-generation home recipe for a retro classic.
CAST IRON SKILLET STEAK
All you need for chef John Tesar’s pan-seared steak is, well, a pan and a steak. (Oh, and some salt and oil, too.)
SEAN BROCK'S JIMMY RED CORNBREAD
There is one king of cornbread, and (besides your grandfather) it’s this Southern chef.
