One of Anna’s favorite dishes from one of her favorite restaurants, Dunsmoor. From a KCRW interview with the owner: “What’s the key to great cornbread? You need a hot pan, says chef Brian Dunsmoor. His version, which is based on a recipe by Edna Lewis, one of the greats of Southern cooking, incorporates Anaheim chilies (or Hatch, if you’ve got ’em) and cheddar cheese. And butter. Lots and lots of butter. ‘People have described the butter we put on it as slutty,’ Dunsmoor says with a laugh. He also asserts, ‘Cornbread should not be sweet. You put sweet stuff on top of cornbread.’” There’s…
-
See the RecipeFrom a recipe that Cate shared with Anna that was originally gluten-free and dairy-free that we modified using gluten and dairy and increased some of the ingredient quantities and it was delicious!
-
See the RecipeThis is a recipe that Scott shared with Heather, who made it for a big family dinner when Anna and I were visiting and it was Delicious. Anna and I then made it for her family and it turned out great again.
-
See the RecipeRecipe I found on TikTok. I made them and they’re a quick and easy way to make delicious tortillas.
-
See the RecipeThis recipe makes five 340g balls (or six 285g balls) Each of which will yield a pizza-stone pizza about 12 inches in diameter or a thick-crust iron skillet pizza. Sample Schedule: Mix at 7pm, shape into dough balls at 7am the next morning, and make pizza that evening or any time over the next 2 days.
-
See the RecipeRecipe from King Arthur Flour which states, “With the help of a little baking powder, these yeasted flatbreads are ready to enjoy in just over an hour. Thicker and chewier than tortillas or pitas, they’re a sturdy option for sandwich wraps. They’re also perfect for dipping into olive oil, a soft spread, or sauce as an appetizer or accompaniment to a more elaborate meal. However you choose to enjoy them, know that you won’t have to carve out hours of your day to devote to their preparation.”
-
See the RecipeRecipe from America’s Test Kitchen which states, “Despite its status as a classic comfort food, there’s nothing comforting about the many steps and piles of dirty dishes that shepherd’s pie usually requires. Using the cast-iron skillet as our sautéing, baking, and serving pan streamlined the process. We used ground beef as our base and added tomato paste, garlic, and thyme to bump up the flavor. Flour, chicken broth, and Worcestershire sauce were all that we needed to create a rich gravy, and a final addition of green peas added a pop of freshness. To give our potato topping needed structure,…
