Danielle Panabaker
Lauren Hennessey
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Food and WineChiles rellenos (literally, stuffed chiles) are a classic Tex-Mex dish of roasted poblanos filled with cheese or meat, then battered and fried. For his version, Tim Love scoops succotash into poblanos, then grills the chiles rellenos in a cast-iron pot for smokiness. More Tex-Mex RecipesFood.comIf you have an electric panini maker then use it for this, if not you need two skillets, one heavy cast iron skillet or similar for the top to weigh down the panini. This makes a perfect lunch or light dinner. Plan ahead the chicken needs to marinade for 1 hour before cooking....this works with a George Foreman grill, just make certain to hold down on the top lid firmly while cooking to ensure toasting the bread, or maybe you are lucky enough to own a panini maker, then you will not need the heavy skillet for the top. Double the recipe if desired. You will love this!Food52I first tried Shakshuka with my beau at one of our favorite brunch spots in Austin, TX. Immediately in awe of its rustic appeal, I got to work recreating it at home. I tried a few recipes, but I found my favorite (surprise surprise) in the New York Times (http://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta). In order to add richness and depth, I swapped out the olive oil for grass fed butter (low and slow for the onions and peppers) and jooged the spices. This one pot Israeli breakfast is fantastic anytime of day. We like to have it with a side of bacon for brunch, or, with an herby side salad for dinner. It's wildly simple and truly satisfying. I imagine this would be great center stage at a dinner party! Set out chopped herbs, a few hard crumbled cheeses, and a sampling of ethnic condiments so each guest can personalize their dish. Enjoy! Special tools: -Cast iron or oven safe skillet (I love the brand Green Pan)Food.comThis is a spicy sweet and sour chicken dish. The spicy being the addition of Creole seasoning. I love the extra spice....if you get it right, it will sneak up on you in a good way. It's an entree I had at this now closed restaurant in Northern Virginia. It was served on a cast iron skillet with Jasmine rice. My mom and I set out to recreate it and are pleased with the results. I am still searching for the best sweet and sour sauce recipe to make it perfect.Taste of HomeMy cast-iron skillet is a workhorse in my kitchen. I just love it for cooking and baking. This mac and cheese recipe makes for a perfect smaller-portion side. —Lisa Keys, Kennett Square, PennsylvaniaAllrecipesWe love roasting chicken in our Lodge® cast iron pans, but were looking to spice it up a bit and came up with this dish--it's very easy. It was definitely a crowd-pleaser and I'm already being asked to make it again! I just made this for the two of us, but the recipe would be easily scalable!TastyIt’s a red hot, cheesy twist on a classic dinner favorite. Dig into this pot pie that’s full of everything you love about buffalo chicken. We recommend saving room for seconds.AllrecipesWe love clam chowder, especially in the cold winter months. I've modified a few different recipes to come up with this one. Whenever I buy nitrite-free bacon, I always save the grease in a glass jar in the refrigerator to use for recipes like these. Serve with sourdough bread!Food52My best version of a deep-dish pizza, made in an 11-inch cast-iron skillet. This takes some advance planning, if you make it as I prefer to; I like to make the dough a day in advance and let it mature in the fridge overnight as it slowly rises. I find the crust develops more flavor with this method. I love the butter in this crust; it makes the final crust flaky and light, which is important in a deep-dish pizza. The sauce in this recipe makes more than you'll need for a single pie. This pizza is versatile; it adapts well to vegetarian preparations, for example. We love a spinach and mushroom pizza, using this crust, sauce, and cheese. Obviously, you wouldn't be browning pork sausage for a vegetarian pie, but you might still be sauteeing mushrooms; if so, saute them in the iron skillet and retain any remaining olive oil in the pan. If you're not sauteeing anything in the skillet, be sure to coat the bottom with 2 Tbsp. olive oil. I've been trying to perfect a deep-dish pizza for years; this is my best version to date. - adashofbitters
