Everand Logo

Welcome to Everand!

  • Southern Cast Iron

    New Year’s Skillet

    Oct 15, 2019 2 minutes
    BY ELENA ROSEMOND-HOERR

    ike many Southerners, I celebrate New Year’s Day with a traditional meal of pork, collards, and black-eyed peas. And like many in the region, I also come from a long line of superstitious people. My very superstitious father impressed upon me from an early age the notion that eating this meal was the key to a year full of wealth, success, and good fortune.

    You’re reading a preview, subscribe to read more.

    More from Southern Cast Iron

    Southern Cast Iron5 min read
    Red Beans and Rice Renditions
    Makes about 8 cups 1 tablespoon canola oil1 pound andouille sausage, cut crosswise into ¼-inch-thick slices½ cup chopped yellow onion½ cup chopped red bell pepper½ cup chopped celery2 cups chicken stock2 (14-ounce) cans light red kidney beans, rinsed
    Southern Cast Iron1 min read
    Pure Americana
    AB&I 1960S OR '70S This 12-inch skillet was made by AB&I, a pipefitting company in Oakland, California, and they produced a few skillets each with a different American scene on the back. AB&I is still around today, but they don’t make the skillets an
    Southern Cast Iron5 min read
    Good Ol’ Grits
    Makes about 8 servings 4 cups chicken broth1½ teaspoons kosher salt, divided1 cup yellow grits2 cups shredded fontina cheese½ cup half-and-half2 large eggs, lightly beaten1 (10-ounce) can tomatoes with mild green chiles, drained2 tablespoons unsalted

    Related