Cast Iron Skillet

Chef Lisa Ahier likes the flavor of Key limes or Mexican limes, which she can buy locally and year-round, for the marinade below. But even if you use regular lime juice, you'll love this chicken, which is as delicious at room temperature as it is hot. In fact, Gourmet's food editors couldn't get enough of it.

I first created this recipe at Routh Street Cafe in 1984. I've since had it on menus at five different restaurants in some form or another. It's also delicious when spread with a mixture of one part jalapeño jelly and three parts cream cheese whipped together. It's also best served warm.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

There will be a large amount of rendered goose fat left over from this gumbo. The French often use the fat to coat potatoes for roasting. Rendered goose fat keeps, covered and chilled, 3 months. Two 8-pound ducks can be substituted for goose if desired.

Fans of those tangy, oniony honey mustard pretzels will love this one-skillet chicken dinner—complete with pretzel breadcrumbs.

Achieve cooked-all-day depth in under an hour with these tender pork chops, simmered in a rich cider gravy.

Seared, then gently roasted with paprika and tomato paste until spoonably tender, onions prove they can hold their own as the main event.

All markers of good paella—saffron, sausage, shrimp, crispy rice on the bottom—with the time-saving advantages of fried rice.