Cast Iron Skillet

To make the best use of your time, prepare the deceptively delicious cherry sauce while the corn cake is baking. The cake is best served either warm or at room temperature, with the stewed cherries spooned over the top. Since frozen cherries are available year-round, you’ll never need to wait for cherry season to enjoy this dessert.

This hand-rolled biscuit recipe produces a fluffy (rather than flaky) biscuit, ready to be split and spread with flavorful honey butter.

Pillowy baked Dutch baby pancakes can be topped with countless combinations of your favorite savory brunch ingredients.

Roast or grill ramps (technically a wild leek) to bring out their fragrant garlic notes.

Use this compound butter of smoky cast-iron seared scallions and lime to top everything from steamed fish to grilled steaks.

Blister leeks to transform the crunchy, spicy veggie into something soft and smoky.

Chefs everywhere know it: Fire is where the magic happens.

This open-faced sandwich works just as well as a salad if you’re not feeling the bread.

Roasted and sweetly caramelized cipolline onions balance a pleasantly bitter radicchio salad in this simple and elegant steak dinner.

Homemade hoisin serves as both a marinade and a sauce to punch up these bone-in pork chops.

Richly marbled beef ribs beg for something crisp and refreshing to go alongside. If celery’s not your fave, try swapping it for any type of radish, escarole, or a tart apple.

Bob’s Red Mill makes a coarse cornmeal that’s perfect for these, but don’t stress if you can’t find it. A finer grind will just have less crunch.

Served with spicy toasted walnuts and smothered in a sweet and silky sauce, this dish is sure to become a family favorite.

The whole family will love this wonderfully zesty and briny Greek-inspired chicken dinner.

If you prefer all-pork (or all-veal) meatballs, go ahead and make that change.

Try these tossed into stir-fries, as a burrito filling, or folded into sautéed greens.

The real magic here is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.

One of the highlights in the staff-meal rotation at Rustic Canyon is this garlic-ginger fried chicken.

Charred onions offer the best of three worlds: a slightly bitter taste (in a good way), caramelized edges, and crunchy-sweet flesh. If you want to eat them like potato chips, we won't tell.

Pure maple syrup and a few pantry basics make this easy, sweet-spicy sausage sing.