The virtues of cast iron cookware are several: it takes any heat, from very low to super high; it retains that heat, if necessary for the recipe; over time, it develops a nonpareil non-stick surface; and it’s fairly easy to care for, by and large eschewing soaping and scrubbing.

How shall I dine thee? Let me count the ways.

Mustard is one of the more ancient of food flavorings. Photo by Marco Verch on flickr

One fine way to smuggle some of summer into other seasons such as fall and winter is to cook with dried fruit.

Some foods call themselves “from Colorado”—but they’re not.

Lamb Stew with Four Heads of Garlic and Beets Glazed with Orange and Honey