| Hi, everyone. We made it to Saturday. It's a three-day weekend for many of us thanks to Memorial Day, and I hope that means you find a little time to slow down and de-stress. While I can't say that being in the kitchen is always relaxing — cooking for work and also for a 7-year-old is not for the faint of heart — I do usually find it fun and rewarding. That being said, there is plenty of anxiety and frustration to be had. (Oh, I wish you could have seen the deformed little macarons I baked this week!) But in all my years answering reader questions, there's one thing that seems to trigger more anxiety than most: the cast-iron skillet. There were a few threads about this beloved cooking vessel in the last few live cooking chats Aaron Hutcherson and I hosted, including about how to build up the seasoning and whether you can outsource the job (answer: yes!), why you shouldn't give up on your skillet too soon, the reason it heats unevenly, and the best way to make bacon in it. (Want to test your own cast-iron IQ? Take this quiz.) Despite the hand-wringing cast-iron pans cause, they inspire just as much fervent devotion. People swear by the natural nonstick coating that builds up over time. The more you cook in cast iron, the more it will improve. And what better place to start than Aaron Hutcherson's Smash Burgers? These thin patties rely on the excellent heat retention of cast iron to create a flavorful, crisp and dark crust on the exterior. That also means the burgers cook in minutes, making this an ideal family weeknight meal, no grill required. Daniela Galarza also pulled out the cast-iron skillet this week for Blistered Chicken With Garlic, Urfa Chile and Orange. Boneless, skinless chicken thighs get coated in a heady rub that includes mouth-puckering sumac, one of my favorite spices, before they're set into a rip-roaring hot pan to achieve just the right amount of char. Make it a feast with puffy pita, creamy tzatziki and piles of fresh, crisp vegetables. Joe Yonan's pursuit of char took him outside to the grill with his Spring Onion and Halloumi Kebabs With Romesco. These meatless skewers pay homage to the season (the farmers markets here have been awash with spring onions in recent weeks) and Spain, where the alliums are charred and then swiped through the vibrant red sauce at the annual celebrations known as calçotadas. If you don't have a grill, don't worry. The recipe works well under a broiler. If you prefer to keep your cooking indoors but want something that would still be just as appropriate to enjoy outside, how about Ellie Krieger's Pasta Salad With Salmon and Dill? A combination of yogurt and mayonnaise lightens up the dressing, while dill, lemon and red onion keep the flavors bright. For more cookout inspiration, check out our suggestions for other crowd-pleasing sides and grilling mains. The promise of warmer days ahead already has me hyped for stone fruit season, especially for the short window when we'll be getting sour cherries. Now's the time to bookmark the recipe for Halushky With Sour Cherries that Olga Massov shared from Yevhen Klopotenko, the Ukrainian chef she movingly profiled this week. These simple dumplings are pinched into shape and boiled before being topped with the pleasantly tart sauce. They're intended as a side dish with meat, but I, for one, would happily eat them for dessert, or even breakfast. What else food-related is on your mind? Aaron and I will be on hand again for our live chat Wednesday at noon Eastern. Send along your questions now, then join us for the lunch-hour conversation. Until next time, happy cooking. | 
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