Lasagna-Vibes Zucchini Skillet

The Thanksgiving staple makes for a stellar weeknight dinner.

It’s that time of year when we’re left with more zucchini than we know what to do with. Once you’ve made enough fritters and savory galettes , give the vegetable a new life in desserts. Zucchini’s…

Brothers Stephen and Chris Muscarella founded Wisconsin-based Field Company to put a fresh spin on classic cast iron cookware. Inspired by the pans made by American foundries centuries ago, Field Company crafts its skillets from recycled iron and machine-smooths them. They’re lighter than their pebbled vintage counterparts, but still deliver a deep sear. Each skillet comes pre-seasoned, with a finish that gets increasingly nonstick the more you cook. Each pan is also marked with a number, a nod to the old American foundries that stamped sizes (2 through 14) corresponding to wood-burning stove eyes or ring sizes (rather than the pan’s diameter) from the late 19th through mid-20th century. The newest addition to the Field lineup, the No. 5 Cast Iron Chef Skillet, is one you might reach for every day. Built especially for cooking eggs, it’s just over seven inches across and weighs a little over two pounds. Its curved, sloping sides and long, raised handle make it easy to fold an omelet or slide a spatula under a fried egg. When breakfast is done, it’s just as handy for toasting nuts or wilting greens, or for a quick sauté. Like any cast iron, it needs care.

These easy Turkey and Black Bean Enchiladas are filled with seasoned ground turkey and black beans, then baked with homemade enchilada sauce and melted cheese. They’re one of my favorite ways to turn…

A sheet-pan wonder with lots of crispy rice.

If you’re baking a recipe that calls for heavy cream, or picking up a carton to turn into whipped cream to finish a dessert, you may be confused when you hit the dairy aisle. There’s “heavy cream” —…