Skillet news

My recipe for a romantic picnic? A roasted chicken with sandwich trimmings. Roll with me on this one. It’s easy and totally appropriate. You start out by following my couldn’t-be-easier recipe for cast-iron skillet roasted whole chicken.

Deadline cooking: Roast a chicken for outdoor dining By J.M. HIRSCH Associated Press Published May 29, 2012 07:32PM MDT My recipe for a romantic picnic? A roasted chicken with sandwich trimmings. Roll with me on this one. It’s easy and totally appropriate. You start out by following my couldn’t-be-easier recipe for cast-iron skillet roasted whole chicken. The gist is that you split the bird at ...

Serves: 6 / Preparation time: 15 minutes / Total time: 1 hour 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon dried mint 1/4 teaspoon dried marjoram 1/4 teaspoon black pepper

Deadline recipe: A little heat adds a lot of flavor to a milkshake By J.M. HIRSCH The Associated Press Published May 23, 2012 01:01AM MDT A hot skillet might seem out of place in a recipe for an icy, creamy milkshake. But stay with me on this one, because it turns out to be an amazing way to add tons of flavor. It’s pretty simple. There’s nothing all that unusual about adding fruit to a ...

A hot skillet might seem out of place in a recipe for an icy, creamy milkshake. But stay with me on ...

A hot skillet might seem out of place in a recipe for an icy, creamy milkshake. But stay with me on this one, because it turns out to be an amazing way to add tons of flavour.

Growing up in Connecticut, our family dinners revolved around thick grilled steaks, roasted chickens, the occasional boiled lobster. And I was bored almost beyond eating. It was the late 1960s: New flavors and foods were rushing onto the nation's table with the same vigor as the new fashions and the new politics. Given this was the age both of Aquarius and the picket sign, I raised my voice ...

restaurants, chefs, cookbooks — there’s a “natural curiosity” about the humble yet iconic cast-iron skillet, says Virginia Willis, the Atlanta-based authority on the region’s cooking. The cast-iron skillet’s virtues, and utility, can’t be underestimated, in her view.

Serves: 8 / Preparation time: 10 minutes / Total time: 35 minutes 2 tablespoons vegetable oil 1 pound boneless cooked ham, cubed 1 onion, chopped 3 cloves garlic, chopped 3 cups low-sodium beef broth 1 tablespoon Dijon mustard 1 tablespoon dry vermouth, optional 3 sprigs fresh thyme 1 bay leaf

This recipe is from from Luna Maya, a Bolivian-Mexican restaurant in Norfolk, Va., and is adapted from "The World in a Skillet."

Sweet, tender scallops need very little cooking. In fact, to remain delicate and flavorful, they should be cooked only a few minutes over high heat in a skillet large enough to hold them in one layer without touching. The result will be a crusty coating while the inside remains juicy. Saffron Vegetable Pilaf 1 teaspoon olive oil 1/2 cup frozen, chopped onion 1/2 cup portobello mushrooms, sliced ...