Journal

No-Knead Dutch Oven Bread Makes one large 10-inch round loaf What You Need 5 1/2 Cups Bread flour (we suggest King Author Bread flour) 1 Tablespoon kosher salt 1/2 teaspoon active dry yeast (we suggest Fleishman’s brand) 2 3/4 cups cool water (55º to 65º F) Additional flour for dusting ...

Our friend Annie Cole Arthur is a talented Charleston-based blacksmith whose metalworking career was forged from a passion for art blended with a love of science. When she's not putting her hands and hammer to use helping turn our Smithey's limited edition carbon steel Farmhouse Skillets, you can find her advocating for greater diversity in the world of architectural ironwork at large. Below, an introduction to this fearless specialist.   First things first,...

Skillet Cornbread 2 1/2 cups fine stone-ground cornmeal, such as Geechie Boy 1 teaspoon coarse kosher salt 1 teaspoon baking soda 1 teaspoon baking powder 2 cups whole-milk buttermilk 7 tablespoons (3 1/2 ounces) unsalted butter or bacon fat 1 large egg, beaten Serves 6-8 Instructions ...