Cast Iron Skillet

Give pot pie a spring makeover with creamy new potatoes, sweet peas, and sausage bathed in a light, lemony sauce.

Sauté peas and asparagus in the drippings from a New York strip in this quick-and-easy one-pan dinner.

No need to struggle slicing unruly butternut squash. Roast it whole first, then tear or cut it into portions and sear in a big skillet to caramelize.

Sauté hot Italian sausage meat with ginger and garlic, mix with veg, and dinner’s a wrap!

Orzo is cooked in the drippings from roasted chicken thighs in a comforting and impressive one-skillet dish that will start the week off right.

Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together.

Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.

This Mexican-inspired meal offers all the goodness of cheesy chicken enchiladas with half the effort.

Fried rice is one of the fastest, easiest meals you can make, and a great way to use up leftovers. 

This recipe calls for potatoes, but it would be just as good with any leftover cooked veggies.

On the streets of Lisbon and outside any nightclub or bar in Johannesburg, you’ll find vendors grilling steak and slathering garlic butter on a soft bun—heaven. The key to this mouth-watering street food is finding a soft, airy roll to absorb the steak juices. If there is a Portuguese market near you, you’re in luck! If not, look for a soft roll dusted with flour at your local bakery.

Go hard on those potatoes and let them get good and browned before tossing them in the pan. That way they’ll keep their crunch after being doused with the spicy mayonnaise.

Crispy, chewy, and as fun to make as they are to eat, these “buns” are made entirely out of sushi rice.

These fry-like chickpea fritters are best enjoyed hot, while their centers still have a custardy texture.

A good soak in buttery tomato sauce gives this ultra-juicy burger—a popular late-night Turkish street eat—its name.

Cook steamed rice “just a little too long,” add a little rendered chicken fat, and watch as the bottom develops a satisfyingly crunchy texture.

Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice. This recipe calls for ground lamb, a fattier protein than what’s usually used, and subs ground peanuts as a nod to the texture of the rice.

Share one double-cut pork chop with the whole family and you get bigger, juicier slices of pork for everyone.

Stop arguing about the merits of provolone vs. American cheese. Just use both to make an incredible sandwich.

Meet the love child of cheese fries and nachos: crispy, seasoned fries loaded with skirt steak and silky cheese sauce.