World Famous Turn-on-yer-momma Cornbread. (aside: I just discovered and already love Christy Jordan from Southern Plate ... her blog entries that accompany her recipes are totally entertaining AND the recipes I've tried so far are first-rate!)
Introduced in the 1930s, when cast-iron skillets were more commonly found in kitchens than baking pans, the upside-down, or skillet, cake has survived eras of modernization to remain a beloved dessert. Today, Martha puts a seasonal twist on this old-fashioned favorite, eschewing the classic pineapple for sweet and juicy Bartlett pearsâ��large, bell-shaped fruits with smooth, yellow-green skin.
One-pot pasta recipes have been making their way into our kitchens with increasing regularity over the past few years, and with good reason — it seems like such a small thing, but nixing that big pot of boiling water somehow seems to make weeknight dinners that much easier. And this might just be my wishful thinking, but it feels like the more vegetables you throw into the skillet with your pasta, the better the dish tastes in the end.
Pumpkin Pancakes: Pancakes don't have to be a breakfast-only meal, especially when it's a stack of these pumpkin pancakes. The maple yogurt topping helps give the dish a sweetness that makes it feel like dessert.