skillet pierogi with mushrooms

This juicy Bacon-Wrapped Pork Tenderloin roasts on one sheet pan with delicata squash, caramelized onions, and pears tossed with maple and whole-grain mustard. Pork Tenderloin with Delicata Squash…

The Thanksgiving staple makes for a stellar weeknight dinner.

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.

This warm vegan Sweet Potato Quinoa Breakfast Bowl is made with creamy coconut quinoa, roasted sweet potato, blueberries, pecans, and coconut whipped cream for a cozy breakfast that tastes almost…

Despite what you may have heard, cleaning and maintaining a cast iron skillet or Dutch oven isn’t difficult.