Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet (Charlotte Druckman) Pig and cooking in Taiwan

and cooking in Taiwan

the book features both meat-based and vegetarian dishes

Salt cod fritters with tartar sauce

Brightness: Lemon-Lime Mintade

making dough

Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet (Charlotte Druckman) Pig and cooking in TaiwanThe cast iron skillet has been a humble workhorse used for generations to crisp bacon perfectly and fry chicken; now use it to turn out tender scones, cakes, and breads. A curious home cook, Charlotte Druckman has figured out every trick for this versatile pan. Heat the skillet for a few minutes, add some butter to sizzle, and you can brown cheesy arepas, get a crunchy crust on a kimchi topped hoecake, or blister naan right on the stovetop. Or preheat