As we are going to combine both stovetop and oven action, you'll need a pot that can be safely transferred to both. Enter the cast iron skillet, a.k.a. my favorite kitchen tool. Note: I used three sausages
[Photographs: J. Kenji Lopez-Alt] As I drove from New York down through Alabama, west across Texas from Austin to El Paso, through New Mexico and Arizona to LA, (all before coming back up to San Francisco),
Serious Eats VIDEOS Watch More Videos [Photographs: J. Kenji López-Alt. Video: Vicky Wasik] This is the best way to serve corn, period. I know that's a bold statement, but it's one I've backed up with
splendidtable.org - Often called shrimp al pip-pil, this northern favorite can be either spicy in the sense of piquant, with plenty of cayenne pepper, or spicy in the sense of heavily seasoned, with garlic, cumin, sweet paprika, and a pinch of cayenne pepper, plus plenty of fresh cilantro and parsley. This recipe is the latter, though you can add firepower as desired. The shrimp can also be prepared in individual terra-cotta dishes and served as an appetizer.