Traditional romesco sauce is often red, as it’s typically made with roasted red peppers and tomatoes. This spring-y green version is a fresh twist on the Spanish condiment; roasted poblanos and parsley lend an earthy, vegetal flavor profile that complements the smoky, paprika-spiced chicken and potatoes dish it’s served with. All the ingredients cook gently and evenly in the enameled cast iron 2.25 qt. Signature Braiser, complete with a tight-fitting domed lid that helps lock in moisture and flavor.

This Almond Croissant Focaccia marries the crisp, nutty flavors of a classic almond croissant with the soft, airy texture of focaccia. Baked in the Enameled Cast Iron Signature Round Braiser with Glass Lid, it develops a beautifully golden crust while staying light inside. The glass lid helps create the perfect rise, while instant yeast eliminates the need for an overnight proof—making this an easy, bakery-style treat in just a few hours. An optional glaze adds a touch of sweetness to finish. Serve warm for brunch or as a delightful afternoon indulgence.

Preheat the oven to 350 F. Melt the butter in a medium saucepan over medium heat. Add the corn syrup, sugar, bourbon, salt and vanilla bean paste. Whisk until mixed and the sugar is dissolved, 2 to 4 minutes. Remove from the heat and cool.

Nothing easier than a one pot meal for an easy and quick weeknight meal! This One Pot Spaghetti recipe is not only simple and delicious, but is also packed with hardy vegetables so you don't need to worry about getting those servings of veggies in at…

This red pozole recipe is a classic that will transport you straight to the balmy climate of Mexico. White hominy is the signature ingredient in pozole and corn tortillas are used as a thickener. But half of the fun of making pozole is allowing your family to garnish their own steaming bowls with toppings like radishes, avocado, sour cream, tortilla chips and a squeeze of fresh lime.