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12 recipes to make in your cast-iron skillet |

12 recipes to make in your cast-iron skillet


(Deb Lindsey /For The Washington Post)

Break out your cast-iron skillets for this selection of recipes from our archives.

Skillet Spinach and Chive Quiche. Makes a nice weekend brunch dish (plus it’s gluten-free!).



(Deb Lindsey/For The Washington Post)

Dorie Greenspan’s Herb and Scallion Dutch Baby. Another nice brunch option. You can also cut this into bite-size pieces and serve with cocktails.


(Goran Kosanovic/For The Washington Post)

Bread-n-Butter Pickle Corn Bread. If you think you don’t like corn bread, try this one: Chopped pickles, hot sauce, cottage cheese and pickle juice all mixed in keep it interesting.


(Deb Lindsey/For The Washington Post)

(Jennifer Chase/For The Washington Post)

Poblano, Bacon and Cheddar Skillet Corn Bread, left. Another tasty corn bread option, with a little heat from poblanos and a pleasant smokiness from bacon.

Iron Skillet Shrimp With Grapefruit, right. Refreshing and ready in a snap.


(Goran Kosanovic/For The Washington Post)

Rockfish, Bacon, Kale and Parsnip Salad. Such a nice balance of textures and flavors here, with a bacon dressing adding a little lush factor.


(Deb Lindsey /For The Washington Post)

One-Skillet Sausage and Potato Hash. The potatoes get that crispy outside, creamy inside thing; it’s all ready in 35 minutes or less.


(Goran Kosanovic/For The Washington Post)

Beer-Roasted Mushrooms. Simple but so good; use them as a main (served on a bed of grains, perhaps), stuff them in sandwiches, or serve as a side dish.


(Deb Lindsey/For The Washington Post)

Cast-Iron Pork Tenderloin With Blackberry Bourbon Barbecue Sauce. Secret’s in the sauce. You can use frozen blackberries instead of the fresh ones.


(Deb Lindsey /For The Washington Post)

Bacon-Roasted Pork Tenderloin With Caraway’d Cabbage and Apples. An extra meaty way to go with pork tenderloin (also check out the turkey breast fillet and turkey bacon variation).


(Deb Lindsey /For The Washington Post)

Halvah Fudge Bars. Moist, fudgy and complex.


(Deb Lindsey /For The Washington Post)

Maple and Pumpkin Custard. Tastes like pumpkin pie, but without the fuss of a crust.

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