Great recipes start with great cookware.
Wondering what to have for dinner tonight? Whether you're craving a steak seared in your cast iron pan, grilled vegetables or a slow-cooked stew in the pot, we've got the perfect recipe for you.
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Spiced Mexican Chocolate Cake Sugar Skulls
Celebrate Day of the Dead, or Día de Muertos, with fun and flavorful mini chocolate skull cakes. The rich, moist texture of the cakes is nicely complemented by undertones of vanilla, chili powder, coffee, and cinnamon. The best part? The decorating. Sugar Skulls are traditionally very colorful and whimsical—not scary! Use brightly colored buttercream or royal icing to decorate the sugar skulls
One-Pan Chicken Parmesan Pasta
This recipe is a classic entree in red-sauce restaurants and cozy kitchens everywhere for very good (and very cheesy) reasons. As our inaugural Recipe of the Month, this version also includes some helpful techniques you can carry into all your cooking—but we promise, this chicken parmesan pasta is as easy to put together as it is easy to enjoy. Get your sauce bubbling and your cutlets sizzling with our take on a one-pan chicken parm meal.
Brisket Chili
Once you have brisket chili, it may be awhile before you go back to using hamburger for this beloved cold-weather meal. Rubbed with spice and seared to lock in flavor, the brisket adds an extra touch of heartiness to this chili recipe. More spice is found in the stock, along with tomatoes, brown ale for a depth of umami, and bacon.
Pepperoni Pizza With Roasted Red Pepper and Basil
Ready to try our new Pizza Pan? Test Kitchen Kris says it's, "a real dream to work with." So what are you waiting for? Whip up this Pepperoni Pizza With Roasted Red Pepper and Basil using our Classic Pizza Dough recipe and you'll make enough for two pizza pies. Fancy different toppings? Swap out our suggestions with your favorites.
Mountain Man Potato Bacon Hash
Outdoor activities call for a hearty breakfast. Pair with some steaks on the grill side of your Cook-It-All for a full meal!
Turkey in a Wok
A cast iron wok is the perfect roasting vessel for a Thanksgiving turkey. The bowl shape is large enough to hold up to a 6kg bird, and the superior heat retention of cast iron helps to cook the bird evenly from below. Most turkeys come frozen, and often they're pre-brined. Start this recipe with a thawed bird, and if your turkey is pre-brined, skip the brining steps and start with the cooking.
Steak Frites
Steak Frites (known as “steak and fries” in French), is one of the most popular dishes served in brasseries throughout Europe. In this classic combo, which originated in Belgium, the fries are always deep-fried, giving them a crunchy texture and an appetizing golden-brown color. For the steaks, thicker-cut, boneless strip steaks produce a nice crust on the exteriors without overcooking the centers.
Citrus Carnitas
Combine salty bacon fat with fresh citrus flavors for the pork carnitas that your tacos, enchiladas, or quesadillas deserve. This is the perfect dish to make for a crowd or prep and use all week. Top with your favorites! We like diced white onion, a squeeze of lime juice, and avocado.
One-Pan Chicken Thighs with Lemon and Spinach Orzo
This one-pan recipe is packed with bright flavors, like lemon, garlic, and rosemary, and can be prepped and plated in under an hour. It’s a fresh, comforting meal that tastes impressive while being low-effort enough to add to your weeknight rotation.
Pan-seared Salmon With Raspberry Basil Sauce
Made with a delicious raspberry and basil sauce, this sweet and savory pan-seared salmon dish will always be a dinnertime favorite.
Fish & Chips
British chef Kieron Hales, owner of Zingerman’s Cornman Farms, shares his recipe for classic fish and chips: golden, battered cod fish served with thick, salty steak fries. Try your hand at one of London’s most iconic dishes!
Skillet Baked Spaghetti
This baked spaghetti recipe comes from Lodge family member Kris Stubblefield, in honor of his great-grandmother. "This is the first dish I learned to make growing up. I still believe it to be the best spaghetti I've ever had," said Kris.