Cast Iron Skillet

The leftovers from this wholesome, spiced-up chicken dinner are just as good as the meal itself.

When we opted to cut out grains from our diet, one of the hardest things to give up was, strangely enough, stuffing-the kind you eat with Thanksgiving dinner. Most stuffing is made with bread crumbs, and that just wouldn't do. So Ryan put a lot of effort into developing and testing more nutritious alternatives, and eventually came up with this-a delicious and more-than-satisfying substitute. When they taste it for the first time, many people want to know his secret. They're shocked when he tells them it's omitting the bread crumbs. But there's no denying this dish tastes like the real deal, and it's more filling (so it involves less actual stuffing of the face!). It pairs nicely with any poultry, so there's no need to wait until Thanksgiving to make it. Try it with our Sweet Cherry Sauce for an extra decadent side.

The delicate, earthy sweetness of Fuyu persimmons is a perfect match for apples in this classic French dessert. A quick caramel sauce and easy puff pastry crust give you big payoff for very little fuss.

Two chicken halves won't fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.

If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.

Created by Pamela Reed of Brooklyn Farm Girl.

Make sure the butcher cuts the marrow bone in half for you.

The low oven temp and long bake time allow these nuts to take on rich flavor without burning.

Chicken potpie is a dish many of us crave when we want to conjure up the warmth of home and hearth, and chef Ashley Christensen, owner of Poole's Diner in Raleigh, North Carolina, is no different. "This potpie is inspired by my mother's kind of cooking: dishes that shout out the classics, but with clean flavors and crisp textures," she says. Christensen grounds the pie in colder-month offerings of sweet potatoes and rutabagas and tender leaves of kale instead of the usual carrot and celery combo. Adding another bit of Southern flair, the chef uses a small amount of cornmeal in the crust, which provides a nutty, toasty flavor with an echo of sweetness to match the filling. "Though some potpies are encased in crust, I like the "island" approach, letting the gravy bubble up around the pillow of crust," Christensen says. "Crust is potpie's defining moment, no matter how delicious the filling."

A knife-and-fork situation, with plenty of crunch and gooey, melty textures going on.

The joy of this simple dessert is that it is even better at room temperature, so you can make it in advance with ease. Be sure to pull it from the oven when the egg mixture is just set, so that the luscious cooked plum texture can meld perfectly with the batter. Think of it as a thick fruit pancake cooked effortlessly in the oven while you do other things.

You can assemble this elote-inspired party starter ahead of time, and then bake right before you're ready to serve it.

Once you try the combination of tangy and smoky flavors of pickled, grilled cabbage, you'll always want to make your slaw this way.

This delicious omega-3, brain-boosting salmon burger is the tastiest way to have it all. Made from simple canned salmon (nothing fancy!), this is a budget-friendly way to enjoy all of the nutritional benefits salmon has to offer. The Creamy Chive Sauce is like a more-delicious version of tartar sauce—and pairs perfectly with any type of fish.

Toss peaches with almonds and fragrant garam masala, then top with a brown sugar crumble for an excellent entry into summer peach season.