Cast Iron Cobbler

by Kitchenworks29. October 2014 11:23

   This cobbler is the real dealAfter moving to the South and discovering a wonderful talent for baking, one of our favorite Kitchenworkers introduced us to this amazing cast iron berry cobbler. 

   This is not a boxed dessert from aisle 3 that requires a cup of oil and an egg. This the dessert that your grandmother would have pulled from the oven on a crisp fall afternoon and served with homemade ice cream. Trust us, when you taste this sweet bubbly creation with it's golden brown biscuit topping, you'll be a believer.

4 T   butter, divided
8 cups

  berries, rinsed and drained  

(We love a mix of blackberries, blueberries, and raspberries!)

1 cup   sugar, divided
1/4 cup   brown sugar
3 T   cornstarch
2 cups
  biscuit flour
1/2 t   salt
2T   vegetable shortening
3/4 cup

  heavy cream 


Preheat oven to 350 degrees F

Melt 1 T butter in a 10" cast iron skillet.

In another bowl, combine fruit, 3/4 cup sugar, brown sugar, and cornstarch. Mix and pour into skillet.

Sift flour, the remaining 1/4 cup sugar, baking powder and salt into bowl. Cut butter and shortening into mixture. Add cream and mix until just combined.

Knead on a floured surface until dough comes together. Roll out dough to 3/4" thickness. Cut biscuits and place on top of fruit. Sprinkle biscuits with sugar (and maybe a little cinnamon!)

Bake 45-55 minutes until biscuits are cooked through and golden brown.


You still don't have a cast iron skillet? We can fix that! Check out our selection of Lodge Cast Iron Cookware. Beautifully pre-seasoned and made in America for over 100 years!




Autumn | Recipes | Staff Favorites

Put it in a Pie!

by Kitchenworks22. October 2014 15:52

Check out some of our favorite pie tips, tools, and recipes!


Autumn | Holidays | Recipes | Tips and Tricks

Pumpkin Chocolate Chip Muffins

by Kitchenworks14. October 2014 12:52

 October is a popular month in our store. Halloween goodies come out of hibernation. The linens section transforms into a beautiful cornucopia of deep reds, burnt oranges, and sage greens. And, our bakeware finally gets the attention it deserves!

 One of our favorite fall traditions is enjoying the first batch of Pumpkin Chocolate Chip Muffins. Spicy, pumpkiny, chocolatey, and best right out of the oven, they pair wonderfully with a steaming cup of tea. Here's our tried and true recipe that we are thrilled to share:

 Pumpkin Chocolate Chip Muffins
1 3/4 cup flour
1 cup sugar
1 T. Pumpkin Pie Spice*
1 t. baking soda
1/2 t baking powder
1 t. salt
2 eggs
1 cup canned pumpkin (or try mashed sweet potato!)
1/4 cup butter, melted
3/4 cup
1 cup chocolate chips
1/2 cup nuts (optional)




Thoroughly mix flour, sugar, pie spice, baking soda, baking powder, and salt in a large bowl. In another bowl, whisk together eggs, pumpkin, butter, and milk until well blended. Stir chocolate chips and nuts (optional) into egg mixture. Pour egg mixture over dry ingredients and fold until just moistened. Scoop batter into greased or paper-lined muffin pans.  Bake at 350 for 20-25 minutes or until center is puffy and springy to the touch.

*1 T. Pumpkin Pie Spice = 2 t. cinnamon + 1/2 t. nutmeg + 1/2 t ground cloves 


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Autumn | Recipes | Staff Favorites

Dreaming of Picnics

by Kitchenworks7. April 2014 13:20

I don’t know from where in the States (or world) you are reading this, but it is finally looking like we will be getting some spring weather around here.

Today was a gorgeous day: bright sunshine, blue skies, and flowers blooming. As you could guess, today was the perfect day to be outside. Fortunately, here in Chapel Hill, we have a lot of outdoor spaces, and plenty of people to occupy them. Weaver Street (a local hotspot in Carrboro that is both a neighborhood-owned grocery and communal gathering space) was overflowing with people enjoying a perfect spring day. A beautiful patchwork of blankets were spread across the lawn covered with lounging people, homemade picnic food, store-bought snacks, and more than a few bottles of wine and cider. Some children and a few pets ran and played in the “avenues” in between. The pleasant hum of laughter and conversation was all the music necessary.

Of course the most packed places are the parks of Orange County. Here is where the children reign supreme. Parents sit back and watch their kids tumble over each other playing and laughing at the Community Center Park (just down the street from Kitchenworks). The large hill and an elaborate jungle gym transform into a colossal mountain and expansive castle for anyone under the age of six. The nearby flower garden and the gazebo become the perfect places to calm down with a juice box and some snacks (or to discuss the heavy issues of “tag” with the adults). The Wilson Community Park caters to a slightly older group of kids. Cobbled together on the diamond are some teenagers in a pick-up game of barely adversarial baseball. The tennis courts nearby have the same style of lazy play, crazy stunts, and continuous laughter.

On a day like today, you can’t take things too seriously. After the cold of winter, before the hot humidity of summer, these are the kind of days we North Carolinians celebrate. We long to be outside enjoying the sunshine and those of us that have to be indoors spend the day daydreaming at a window. We dream of bright warm afternoons spent lazing about in a park or on a patio enjoying friends and hopefully some amazing picnic-fare.

Soon the picnic season will be upon us and as everyone knows, the name of the game is finger foods. Orange wedges, beautiful berries, or bags of almonds are perfect easy choices to keep the focus on fun rather than food preparation. A fresh crusty bread, deli meats, and some of your favorite cheeses are a great easy combo for DIY mini sandwiches. And of course, a picnic isn't complete without a festive beverage, whether it's a bottle of wine or a pitcher of lemonade. 

Of course if you have the time, there are some amazing recipes out there for picnic food. Pasta salad, deviled eggs, and fruit salad are classic picnic fare that will satisfy most appetites. As for the main attraction, a good Club sandwich would be perfect. This recipe is taken from The Food Network in 2001 and is one of our favorites.


12 slices white bread

3/4 cup mayonnaise

8 romaine lettuce leaves

16 slices vine-ripened tomatoes

Kosher salt and freshly ground black pepper

16 slices crispy cooked bacon

16 ounces sliced roasted turkey

16 frill picks, or plastic cocktail swords



Toast the bread in a toaster, or under a broiler on both sides. Cut the lettuce leaves in half crosswise and form into 8 neat stacks.

To make a double-decker club:

  • On a clean work surface, arrange 3 bread slices in a row.
  • Spread 1 tablespoon mayonnaise over 1 side of each bread slice.
  • Place a lettuce stack on top of the first bread slice, top with 2 tomato slices, and season with salt and pepper, to taste.
  • Place 2 slices bacon over the tomatoes (broken to fit neatly if necessary) and top with 1/8 of the turkey (without letting any hang over the sides).
  • Season the turkey with salt and pepper, to taste. Repeat with the second bread slice.
  • Carefully place the second layered bread slice on top of the first layered bread, turkey side-up.
  • Cover with the third bread slice, mayonnaise side-down.

Pin the sandwich's layers together by piercing them with 4 frill picks or cocktail swords through the top bread slice, in 4 places in a diamond-like pattern, all the way to the bottom bread slice.Repeat entire process with the remaining ingredients to form 3 more sandwiches.

Using a serrated knife cut each sandwich, diagonally, into 4 triangular pieces (each piece should be secured in the center with a pick or sword). Serve with pickles.

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North Carolina | Recipes | Chapel Hill

It's More than Green Beer

by Kitchenworks17. March 2014 13:29

I am not Irish. I have never been Irish, and will never be Irish. I cannot even be confused with being Irish. But that has not stopped St. Patrick’s Day from being one of my favorite holidays ever. All things considered, my love for the holiday probably predates my existence. My father moved to Chicago, Illinois just after he graduated college and to this day, it remains one of his favorite places to have lived. He has told me many great stories about the city: from the die-hard sports fans to the harsh cold winters. Mixed in with those stories are the joyous celebrations around the city on March 17th. He and my mother would venture out to watch the parades and drink up the jubilant atmosphere that was so very different from their southern rural North Carolina traditions.

By the time I was old enough to enjoy St. Patty’s Day, we lived in suburban New Jersey. In our borough, the celebration was not demonstrated by huge parades and river-dying, but in a district-wide meal. My elementary school would make an immense breakfast and the whole town would show up to celebrate in camaraderie and conversations. I would find my classmates, play, and have my fill of jelly doughnuts (not a traditional Irish meal but I was young). Then it would be over. Parents would go to work, children to school, but all riding on a high that is unique to such social gatherings. It, for me, cemented an appreciation and an expectation for what the day could bring.

Now I am older, and the world sometimes feels a little bit colder. But on March 17th (and often the weekend before or after) I strive to find ways to find my friends and play. It is not that hard, because year after year, it seems they want to play too. We pick an apartment or house and gather to make a variety of dishes. Someone must make corned beef. It is a requirement. The only other requirement is that we have fun and enjoy each other’s company. Generally, at some point, we all find our way to the nearest bar. But even if we don’t, the point is that we see each other, and have fun. More than the great food, Guinness, and Irish whiskey--Saint Patrick’s Day is about good friends and good people.

In spirit of Saint Patrick’s Day (and my really good friends); here is one of the better recipes for Corned Beef and Cabbage. It is taken from The Scottish-Irish Pub and Hearth Cookbook published in 1999.

1 lean corned beef Brisket (about 4 pounds) trimmed of excess fat

1 peeled medium onion, stuck with 4 whole cloves

1 teaspoon dry mustard

½ teaspoon dried thyme

Freshly ground pepper

3 medium yellow onion, peeled and cut in halves

4 large carrots, scraped and sliced thickly

6 medium all-purpose potatoes, peeled and halved

1 medium (about 2 pounds) green cabbage outer leaves removed cored and cut into wedges


Place the beef in a large pot. Add enough water to cover the meat by 2 inches. Bring to a boil on high heat. Lower heat to medium-low. Skim and discard any froth that rises to the top. Add onion stick with Cloves, mustard, thyme, and pepper. Cook slowly, covered, accordion to the package instructions or until meat is tender and can be easily pierced with a fork, about 3 hours. Add onions, potatoes, and cabbage during the last 30 minutes of cooking. Remove and discard onion stick with cloves. Take out beef. Cover with aluminum foil; keep warm. Allow meat to rest 20 to 30 minutes before serving.


To serve, cut into slices and place in center of a platter. Arrange vegetable around it. Top with some of the broth, if desired. 6 to 8 Servings.


What makes St. Patrick's Day great for you? Is it the food, the family traditions, or maybe the sense of community in your town? Jump over to our Facebook Page and let us know!

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