Farm markets are a great way to learn about what's "in season" and "where food comes from". And colorful flavor is everything in a dish. Here we married spring and summer by prepping asparagus with zucchini and tomatoes to make a deliciously vibr... Read More »
In our house we call this "Robbie's Chicken"... using up what we have in the fridge and cooking it all in stages in one large skillet on the grill. Lodge is our cast iron of choice and we like to use the 15-inch skillet for this recipe. That way you... Read More »
SO... one of my favorite cooking students, Colleen, taught me that on cold winter nights the Irish would cook potatoes and cream to fill their bellies and warm them up! Together, the two ingredients made for the perfect nutrient-rich meal to sustain ... Read More »
In this recipe... we roast a Wagshal's Market "happy" chicken and then... for depth or flavor... we use the same roasting skillet with the drippings to make and bake our pot pie. Delicious!
1 4 lb. whole chicken roasted in ... Read More »
We made this recipe in our American Kitchen Cookware skillet.
No fuss... no mess... our new partner American Kitchen Cookware has an amazing hand-crafted, durable line of cast aluminum and stainless steel cookware that's made in the USA and ca... Read More »