Spicy Green Bean Almondine

This is a classic cherry pie at heart: a buttery, flaky crust, plenty of juicy cherries, and a sweet-tart filling that bubbles into the crust as it bakes. The little twist is a splash of red wine in the filling, it doesn't overpower the cherries, but adds a subtle richness and brings out their deeper, almost jammy flavor. Baked in cast iron, the crust turns beautifully golden and crisp while the filling bubbles around the edges.

Stuffed peppers are one of those timeless dinners that never really need reinventing. Sweet bell peppers are filled with a hearty mixture of browned beef, tender rice, tomato, onion, and herbs, then baked until the peppers are perfectly tender and the cheese on top is melted and golden. Cooking them in cast iron gives the tomato sauce and beef filling beautifully caramelized edges and makes this an easy, comforting meal to bring straight from the oven to the table.

This spicy green bean almondine is a simple side dish with plenty of flavor. Fresh green beans are sautéed in rich, spicy browned butter with a hint of nutmeg to deepen the flavor, then finished with buttery, toasted almonds for the perfect combination of crisp, tender, nutty, and a little bit spicy. Made start to finish in the Lancaster No. 8 Skillet, it’s an easy side that feels special enough for a holiday table but simple enough for a weeknight dinner.