Great recipes start with great cookware.
Wondering what to have for dinner tonight? Whether you're craving a steak seared in your cast iron pan, grilled vegetables or a slow-cooked stew in the pot, we've got the perfect recipe for you.
When it comes to meals, turn to the most trusted company that has been serving up memorable meals in quality cast iron for over a century. Your food deserves Lodge.
Recipes
Cornbread
This cornbread recipe has been in the Lodge family for decades and is often made for family meals by former CEO Henry Lodge's wife. While there's no sugar in it to appease those who are in the "no sugar cornbread" camp, the addition of creamed corn brings a hint of sweetness to the savory bread. Plus, the corn and sour cream keep the cornbread moist and prevent it from drying out, making it a cornbread that's just as good leftover as it is fresh.
Blueberry Ricotta Skillet Cake
The recipe for this fluffy, berry-filled cake was adapted from our friends at Bon Appétit. For a fun twist, switch out the blueberries for your favorite seasonal fruit.
Gingerbread Pear Upside-Down Skillet Cake
This festive dessert turns classic molasses gingerbread into a skillet upside-down cake with pears simmered in brown sugar and butter. A perfect recipe for your next holiday gathering!
Apple Tarte Tatin
The key to this French delicacy is cooking the apples low and slow, adding more as the slices in the pan cook down. The tighter packed the apples, the more beautiful and delicious the tatin. Let the tarte cool so the juices set up before flipping, and if any apples stick to the pan, remove them with a fork and nestle them back onto the tarte.
Crepes Suzette
Fill these crepes with a creamy, homemade orange butter, and top them off with flaming brandy and Grand Marnier to impress your guests tableside.
Red Velvet Cake
We paired our favorite cream cheese icing with this classic red velvet cake for an irresistible combination. This recipe is adapted from a local Tennessee favorite, Helen Exum’s Chattanooga Cookbook.
Chocolate Olive Oil Cake
Want to know the secret ingredient that makes this cake light and fluffy? Vinegar! While it may be tart on its own, its addition to the batter elevates the texture of this rich chocolate cake so you don't feel too guilty having just one more piece.
Chocolate Cake With Ganache
A chocolate cake that ticks all the boxes: incredibly moist, light and fudgy, intensely chocolate-y, just the right amount of sweet. It looks incredibly impressive, yet it couldn’t be easier to make and decorate. If you don’t have time to make ganache, it’s also delicious dusted with powdered sugar.
Pan-griddle Artichokes With Fresh Romesco Sauce
This bright, bold recipe was created by the author’s friend David Patterson of Nashville who sears artichoke halves on the grill and spoons a vinaigrette into the hollow of each artichoke. The recipe has been adapted for the cast iron skillet and makes a beautiful and tasty starter for any meal.
Winter Root Vegetable Chili
This hearty chili is filled with winter root vegetables and packed with flavor. For best results, make this chili at least one day ahead. To store the chili, cool, cover, and refrigerate for up to three days. Rewarm over medium heat and check the seasoning before serving.
Sauces For Grilling
Sauces keep your food moist, balance flavors, and add complexity and color to your plate. They can be sweet, spicy, tangy, or sour, and heck, they can be all those things at once. When we get creative with sauces, we like to use a melting pot and silicone brush, which are great for “stovetops” and grills. If you’re not sure where to start, we’ve got tips for making great sauces and how to use the melting pot to do it!
Garlic-Topped Flank Steak Roulade
While this tasty flank steak may look challenging, the steps are quite simple and will leave your guests thinking you’re a culinary rock star!
This elegant yet easy recipe comes from Tammy Credicott, best-selling author of The Healthy Gluten Free Life and Paleo Indulgences.