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25 Party Foods Worth Your Attention Slideshow

25 Party Foods Worth Your Attention Slideshow

Warm Chips and Truffled Dip

"[This is] my easy, go-to party snack for years, or when watching a movie for that matter… it's always a hit." — Linnea Johansson, Perfect Parties

Salt-Crusted Walnut Bread

"Baking your own bread always takes a dinner up a notch, and this recipe is actually a family recipe of mine." — Linnea Johansson, Perfect Parties

Boozy Donuts

"These are my hands down favorite holiday dessert this season. They're easy, delicious, and make your look like a super star in the kitchen when you bust out the crème brûlée torch!" — Linnea Johansson, Perfect Parties

Mini Hamburgers with Foie Gras

"This recipe is like if Jean-Georges and Pat LaFrieda had a love child. Need I say more?" — Linnea Johansson, Perfect Parties

Balsamic Onion Pull-Aparts

"These are inspired by turning easy beer bread into something extra special using locally made Marinated Balsamic Onions from The Rustic Fork. These are full of flavor and have a deep rich color from slow cooking of the onions. The balsamic onions are combined in the filling with either Brie or Parmesan for a perfect savory appetizer or a great dinner roll. [They're the] perfect size for making ahead and freezing, and great for winter soups and stews. You don't have to do the pull-apart version, just place the pinwheels in the pan and — voilà — instant dinner rolls!"

Ellen Hartle, Bake It with Booze.

Get the recipe here.

Candied Bacon Churros

"Although it’s untraditional, we like to make these mini Spanish donuts with salty-sweet candied bacon bits mixed into the batter before deep-frying them to perfection. A warm bowl of Nutella is our favorite dipping sauce, but you can pair your churros with caramel sauce, dulce de leche, sweet whipped cream — or all three." — Teri Lyn Fisher and Jenny Park, Tiny Food Party

Mini Banh Mi Sandwiches

"Also known as a Vietnamese hoagie, a banh mi is a delicious Vietnamese street food that is quickly gaining popularity around the world. And it’s easy to see why: these beef or pork sandwiches are topped with a sweet and tangy mix of condiments to please the palate. Either way, these itty-bitty edibles are to be a crowd-pleaser."— Teri Lyn Fisher and Jenny Park, Tiny Food Party

Country-Style Eggs Benedict

"It’s eggs Benedict like you’ve never seen. These fun-size breakfast treats are made with easy homemade buttermilk biscuits, breakfast sausage, teensy quail eggs, and creamy roasted garlic cheese sauce." — Teri Lyn Fisher and Jenny Park, Tiny Food Party

Potato Samosas

"The classic Indian snack food is served with raita, a traditional cucumber-mint yogurt sauce, to cool the palate and offset the spicy notes of the samosa filling. Set out big bowls of samosas and fresh cucumber-mint raita and get to dipping!" — Teri Lyn Fisher and Jenny Park, Tiny Food Party

Smoked Cheddar Gougères

"These are a family favorite. They seem to make an appearance on every holiday table. They are delicious and easy to make. They amaze and delight our guests every time we make them." — Jennifer Burcke, 1840 Farm

Get the recipe here.

Red, Wine, and Blue Grilled Cheese

"These grilled cheese sandwiches are beautiful and delicious. They can be made in bite-sized portions with cocktail bread or simply sliced into smaller portions and served as an appetizer. The caramelized onion and red wine jam pairs perfectly with a great blue cheese. The combination is incredible and makes a beautiful addition to an appetizer course." —Jennifer Burcke, 1840 Farm

Get the recipe here.

Hidden Chip and Dip

Yep, there’s a chip under there — Canard Inc.’s Hidden Chip and Dip is ideal for those who are looking for a flavor packed surprise with a secret crunch ending.

Check out The Daily Meal's Best Dip Recipes.

Buffalo Bites

New York City's Canard Inc. takes a modern approach to the classic comfort food favorite, the Buffalo wing. Fit for the masses, this one-bite wonder is boneless and is fixed with a hint of blue cheese and a sprig of celery — no muss, no fuss.

Check out The Daily Meal's Best Wing Recipes

LAVO's Fried Oreos

Rarely is the double-stuffed Oreo itself indulgent enough, hence the need for a deep-fryer. And to play on the nostalgic memory of the infamous cookie being dunked in a glass of milk, New York City's LAVO provides a nice side of vanilla milkshake to sweeten the deal even more.

STK Rooftop's Tuna Taquitos

The best kind of party food should be one that your guests can grab and munch on in one to two bites. New York City's STK wanted to create something light and healthy; an option for those looking to enjoy hors d'oeuvres but not feel heavy or full from them.

Check out The Daily Meal's Best Taquitos Recipe.

STK's Lil BGRS

Everyone loves a good slider — the perfect two-bite burger that will leave your guests feeling satiated if you aren’t planning on serving dinner. With a special secret sauce to add an extra zing of flavor, Lil BGRS from New York City's STK put a twist on everyone’s favorite comfort food.

Check out The Daily Meal's Best Slider Recipes.

The Spaghetti and Meatball

The Spaghetti and Meatball from chef Bob Spiegel features a meatball stuffed with olive oil atop a miniature tower of angel hair pasta tossed with a reduced tomato sauce. Spiegel finds his inspiration from re-imagining dishes one might find in a grandmother’s kitchen to create surprising riffs on familiar themes.

Poured Chocolate Bars

Talk about a speedy delivery! Another genius creation from Chef Bob Siegel of Pinch Food Design, frozen slabs of marble are set on a "sweet frame" while chocolate is poured on it and filled with unique fixings like Red Hots, pretzels, marshmallows, and Cap'n Crunch

Lobster Mac and Cheese

This brilliant pairing hails from Pinch Food Design—two favorite flavors, poached lobster and macaroni and cheese are combined with a simple swivel of a spoon. The question is, which side do you eat first?

Check out The Daily Meal's Best Mac n' Cheese Recipes.

Bacon Tomato Basil Tarts

Inspired from a Southern Living Tomato Tart simplified into a bite sized treat. Tomatoes paired with cheese, bacon and a basil crust, need I say more? It’s like a flavor explosion, too good for words. Perfect as an appetizers warm right out of the oven or just as tasty served at room temperature.—Milissa Armstrong, Miss in the Kitchen

Get the recipe here.

Sweet Pepper Poppers

Sweet peppers filled with cheese and cream cheese, wrapped in bacon, brushed with barbecue sauce, these are always the first appetizers to disappear at my house. Great for kids and those of us who can’t handle the jalapeno, that’s me if you were wondering..—Milissa Armstrong, Miss in the Kitchen

Get the recipe here.

Puffed Asparagus

"The inspiration was that I wanted finger food for appetizers and the puff pastry made the asparagus more fun to eat and a little more substantial that naked spears.The beauty of these is that they're just as good fresh from the oven as they are at room temperature, and a lemony-mayo is a perfect sauce for dipping." —Donna Currie, Cookistry

Get the recipe here.

Shrimp and Avocado Salad Appetizer

Jane Bruce

" One of the greatest tricks to a dinner party is finding menu items that look impressive without actually taking much work. This simple appetizer fits the bill — it only requires a few minutes of prep, but by showcasing it in the avocado shell you get a unique presentation that will wow any guests.—Ali Rosen, Video Producer, The Daily Meal

Get the recipe here.

Prosciutto and Arugula Crostini

Anne Dolce

"I recently had the most amazing prosciutto, burrata, and arugula salad at one of my favorite restaurants and I haven't been able to take my mind off the three ingredients since. These crostini are my interpretation of that fateful dish, with the much drier mozzarella standing in for its creamy counterpart." —Anne Dolce, Cook Editor, The Daily Meal.

Get the recipe here.


The 25 Best Things to Cook When You Get a Dutch Oven

There&rsquos an argument to be made for the Dutch oven as the most multifunctional cookware out there. So why are you only making chili in it?

There is perhaps no single product in kitchendom more underrated and undercut than the Dutch oven. Now treated as décor as much as it is cookware, they sit atop ranges, about as used a lighthouse in 2020 &mdash that is if a person even owns one. If not, it&rsquos because someone thought they didn&rsquot need one, or their Instant Pot could do the job, or some other patently incorrect excuse.

Frying, browning, braising, and stewing &mdash name another piece of cookware that doesn&rsquot just do those things, but excels at them. The best have high price tags (you don&rsquot have to start with the best), but that doesn&rsquot mean they&rsquore for the landed gentry &mdash the Dutch oven is the master of the one-pot, very-few-ingredients, minimal-cleanup meal. An investment in a Dutch oven, if made wisely, is one that will pay for itself for the duration of your days on earth. Here are 25 recipes that show off its versatility (and yes, they do look good on top of your stove).

Bolognese

The gold standard home bolognese recipe ripped from the pages of Marcella Hazan&rsquos cookbooks. There are no shortcuts here, but it&rsquoll be worth it.

Dried Beans

Dried beans > canned beans. They taste better, aren&rsquot covered in preservatives and salt and they aren&rsquot hopelessly mushy. Soak them overnight, bring them to a boil before lunch and let them simmer until just before dinner. Put the lid on so water doesn&rsquot boil out too quickly.

Coconut Chicken Curry

Stew the curry sauce for a few hours longer than the recipe calls if you feel like it (before you add the coconut, though). It&rsquoll develop new and bigger flavors. Plus, a Dutch oven makes it a one pot meal.

Risotto

When making this risotto in a Dutch oven, be sure to use a wooden or silicone spoon/stirrer. Metal utensils will scratch the enameling, which can result in ruining of a very expensive kitchen tool.

Pozole

There are many ways to make pozole, a Mexican stew based around hominy, peppers and meat. This one utilizes guajilo peppers (which makes it pozole rojo), but you could very well make it with green chiles and tomatillos for a totally different vibe. Cook the blended sofrito for as long as you like (lid on) &mdash it&rsquoll only get richer and deeper in flavor.

Chicken Thighs with Tomato, Orzo, Olives, and Feta

This is the quintessential, easy-as-hell weeknight meal, all cooked in a Dutch oven and most of which you already have in your food stocks. If you thought Beef Bourguignon was all a Dutch oven was good for, you were wrong.

Chicken and Dumplings

Born of need and scarcity, chicken and dumplings is the humblest in the pantheon of Southern food (yes, moreso than even fried chicken). It was made in times when meat wasn&rsquot so easy to come by, but, if done right, would never disappoint. It is a dish that is purely about the enriching of basic, cheap food, and for that there is no better vessel than the Dutch oven.

French-Style Pork Stew

Courtesy of the recipe and kitchen gear testers at America&rsquos Test Kitchen, a classic (but not-well-enough-known) French dish that isn&rsquot overly-indulgent or pompous. It&rsquos a pork stew that is sort of a French take on throw-everything-in-a-pot-and-let-it-rip recipes.

Caldo Verde

Traditionally served as a first course in its native Portugal, caldo verde is a silky soup of potatoes, sausage and a smattering of spices and greens. The Dutch oven&rsquos ability to release a low, but steady stream of moisture thickens the mixture into a velvety, rich, comfort food. It is a humble dish that&rsquos easy to make, but still delicious and obscure enough to impress friends and family.

Linguine and Clams

Steam. Steam is the engine by which clams are best prepared. Steam is also something the Dutch oven is uniquely qualified to create and cook with. This is a classic recipe that, apart from the clams and maybe anchovies, you probably have everything to make already.

Hoppin&rsquo John

A Southeastern side courtesy of the biggest magazine in the Southeast, Hoppin&rsquo John is essentially a practice in lifting fatty meat, peas and rice into something much, much more. Remember to fluff the rice.

Chicken Fricassee

Another example of French cuisine being far more than stuffy, heavy chef food. Fricassee is basically an in-between of sautéeing and stewing chicken and vegetables. In other words, it won&rsquot take as long as a stew, but it will carry more and richer flavors than a straight sautée.

Red Wine-Braised Short Ribs

It&rsquos doubtful there&rsquos a more classic Dutch oven recipe than braised short ribs. It flexes the best aspects of the Dutch oven &mdash searing, reducing liquids over time and superior heat retention &mdash and the final dish is about as impressive as home cooking gets. Just don&rsquot skimp on the wine.

Broccoli Beer Cheese Soup

A very Midwestern soup that&rsquos the equivalent of throwing a bunch of things that are good in a pot and turning up the heat. Aside from the namesake beer and cheese, there are not a whole lot of mandatory ingredients in a beer-cheese soup &mdash this one includes broccoli so you don&rsquot feel as bad for indulging.

Bread

Yes, bread. Once again, a food that requires a mixture of moisture, heat and dryness to allow it to rise, cook through and develop a gorgeous crust is a food that is suited perfectly for the Dutch oven. Pro tip: throw wax paper down for easier removal.

Sun-Dried Tomato & Sausage Pasta

Use this as a foundation for a thousand pastas to come. Simply brown a protein with garlic and a decent veggie, throw dry pasta and your preferred liquid in, bring to a simmer until the pasta is cooked through. This is the beginning of mastering the one pot meal.

Chicken Coq au Vin

This is a dish with a fancy name. It also tastes and looks fancy, but it isn&rsquot all that troubling to make. More or less, you&rsquore adding more and more ingredients to your Dutch oven and taking it in and out of the oven. Pay close attention to how quickly the wine is reducing if you let it get too low your food will begin to burn.

Whole Roasted Chicken

Not to belabor the point, but you can cook anything in a Dutch oven and it will come out juicier than you could&rsquove prepared it otherwise. A whole bird and a smattering of veggies with a bit of salt is all that&rsquos needed for a supremely moist protein with minimal effort or babysitting. Make a gravy out of the jus and throw the chicken on a roasting rack and into a broiling oven to crisp the skin if you want to go the extra mile.

Pulled Pork

This is how you make pulled pork when it&rsquos raining. Serious Eats notes, rightly, that the Dutch oven is perfect for developing the crucial mix of wetness and bark that slow cookers and instant pots fail completely at. The key is, again, the release of some moisture, but not all.

Cobbler

Don&rsquot let anyone fool you &ndash crumbles and cobblers are the lazy man&rsquos pies and custards, and there&rsquos not a damn thing wrong with that. Quite literally just cook a filling of fruit, sugar and whatever tertiary ingredients you fancy, throw some biscuits or dumplings over the top and bake with the lid on for a bit. If you don&rsquot put ice cream on top afterward it hardly even counts.

Roasted Goat with Potatoes and Onion

It&rsquos Greek and, yet again, it&rsquos simply a matter of throwing things in the Dutch oven and letting them cook for a couple hours. The combination of low and consistent heat breaks down the collagen in the goat and converts it into gelatin, which makes for meat that doesn&rsquot require a knife to cut through.

Fried Chicken

In the words of Garden & Gun editors, &ldquo&hellipthis is fried chicken in its most fundamental form.&rdquo If you thought the Dutch oven was only good for low-and-slow cooking, you were wrong (bonus points if you fry in bacon fat).

Chicken and Brunswick Stew

To those forlorn souls who&rsquove yet to find themselves in front of a cup of Brunswick stew, I&rsquom sorry. This version adds in chicken to make what&rsquos traditionally a side the main attraction. The result is a more fulfilling Brunswick stew that retains all of its weirdness.

Beef Stew

One of the signs that cold weather has arrived, the beef stew is best prepared in a Dutch oven. Find the cheapest meat and cut the veggies as large as possible so they don&rsquot break into too small of pieces. Also, do not skip the flour, even though you&rsquoll want to.

Chili

This recipe for chili is camp-centric, but it doesn&rsquot have to be. All the reasons you cook with a Dutch oven play a part in making a richer chili experience. As noted in the recipe, you can sub out the meat listed for any fatty meat full of connective tissue &mdash it will all be broken down by serving time.


The 25 Best Things to Cook When You Get a Dutch Oven

There&rsquos an argument to be made for the Dutch oven as the most multifunctional cookware out there. So why are you only making chili in it?

There is perhaps no single product in kitchendom more underrated and undercut than the Dutch oven. Now treated as décor as much as it is cookware, they sit atop ranges, about as used a lighthouse in 2020 &mdash that is if a person even owns one. If not, it&rsquos because someone thought they didn&rsquot need one, or their Instant Pot could do the job, or some other patently incorrect excuse.

Frying, browning, braising, and stewing &mdash name another piece of cookware that doesn&rsquot just do those things, but excels at them. The best have high price tags (you don&rsquot have to start with the best), but that doesn&rsquot mean they&rsquore for the landed gentry &mdash the Dutch oven is the master of the one-pot, very-few-ingredients, minimal-cleanup meal. An investment in a Dutch oven, if made wisely, is one that will pay for itself for the duration of your days on earth. Here are 25 recipes that show off its versatility (and yes, they do look good on top of your stove).

Bolognese

The gold standard home bolognese recipe ripped from the pages of Marcella Hazan&rsquos cookbooks. There are no shortcuts here, but it&rsquoll be worth it.

Dried Beans

Dried beans > canned beans. They taste better, aren&rsquot covered in preservatives and salt and they aren&rsquot hopelessly mushy. Soak them overnight, bring them to a boil before lunch and let them simmer until just before dinner. Put the lid on so water doesn&rsquot boil out too quickly.

Coconut Chicken Curry

Stew the curry sauce for a few hours longer than the recipe calls if you feel like it (before you add the coconut, though). It&rsquoll develop new and bigger flavors. Plus, a Dutch oven makes it a one pot meal.

Risotto

When making this risotto in a Dutch oven, be sure to use a wooden or silicone spoon/stirrer. Metal utensils will scratch the enameling, which can result in ruining of a very expensive kitchen tool.

Pozole

There are many ways to make pozole, a Mexican stew based around hominy, peppers and meat. This one utilizes guajilo peppers (which makes it pozole rojo), but you could very well make it with green chiles and tomatillos for a totally different vibe. Cook the blended sofrito for as long as you like (lid on) &mdash it&rsquoll only get richer and deeper in flavor.

Chicken Thighs with Tomato, Orzo, Olives, and Feta

This is the quintessential, easy-as-hell weeknight meal, all cooked in a Dutch oven and most of which you already have in your food stocks. If you thought Beef Bourguignon was all a Dutch oven was good for, you were wrong.

Chicken and Dumplings

Born of need and scarcity, chicken and dumplings is the humblest in the pantheon of Southern food (yes, moreso than even fried chicken). It was made in times when meat wasn&rsquot so easy to come by, but, if done right, would never disappoint. It is a dish that is purely about the enriching of basic, cheap food, and for that there is no better vessel than the Dutch oven.

French-Style Pork Stew

Courtesy of the recipe and kitchen gear testers at America&rsquos Test Kitchen, a classic (but not-well-enough-known) French dish that isn&rsquot overly-indulgent or pompous. It&rsquos a pork stew that is sort of a French take on throw-everything-in-a-pot-and-let-it-rip recipes.

Caldo Verde

Traditionally served as a first course in its native Portugal, caldo verde is a silky soup of potatoes, sausage and a smattering of spices and greens. The Dutch oven&rsquos ability to release a low, but steady stream of moisture thickens the mixture into a velvety, rich, comfort food. It is a humble dish that&rsquos easy to make, but still delicious and obscure enough to impress friends and family.

Linguine and Clams

Steam. Steam is the engine by which clams are best prepared. Steam is also something the Dutch oven is uniquely qualified to create and cook with. This is a classic recipe that, apart from the clams and maybe anchovies, you probably have everything to make already.

Hoppin&rsquo John

A Southeastern side courtesy of the biggest magazine in the Southeast, Hoppin&rsquo John is essentially a practice in lifting fatty meat, peas and rice into something much, much more. Remember to fluff the rice.

Chicken Fricassee

Another example of French cuisine being far more than stuffy, heavy chef food. Fricassee is basically an in-between of sautéeing and stewing chicken and vegetables. In other words, it won&rsquot take as long as a stew, but it will carry more and richer flavors than a straight sautée.

Red Wine-Braised Short Ribs

It&rsquos doubtful there&rsquos a more classic Dutch oven recipe than braised short ribs. It flexes the best aspects of the Dutch oven &mdash searing, reducing liquids over time and superior heat retention &mdash and the final dish is about as impressive as home cooking gets. Just don&rsquot skimp on the wine.

Broccoli Beer Cheese Soup

A very Midwestern soup that&rsquos the equivalent of throwing a bunch of things that are good in a pot and turning up the heat. Aside from the namesake beer and cheese, there are not a whole lot of mandatory ingredients in a beer-cheese soup &mdash this one includes broccoli so you don&rsquot feel as bad for indulging.

Bread

Yes, bread. Once again, a food that requires a mixture of moisture, heat and dryness to allow it to rise, cook through and develop a gorgeous crust is a food that is suited perfectly for the Dutch oven. Pro tip: throw wax paper down for easier removal.

Sun-Dried Tomato & Sausage Pasta

Use this as a foundation for a thousand pastas to come. Simply brown a protein with garlic and a decent veggie, throw dry pasta and your preferred liquid in, bring to a simmer until the pasta is cooked through. This is the beginning of mastering the one pot meal.

Chicken Coq au Vin

This is a dish with a fancy name. It also tastes and looks fancy, but it isn&rsquot all that troubling to make. More or less, you&rsquore adding more and more ingredients to your Dutch oven and taking it in and out of the oven. Pay close attention to how quickly the wine is reducing if you let it get too low your food will begin to burn.

Whole Roasted Chicken

Not to belabor the point, but you can cook anything in a Dutch oven and it will come out juicier than you could&rsquove prepared it otherwise. A whole bird and a smattering of veggies with a bit of salt is all that&rsquos needed for a supremely moist protein with minimal effort or babysitting. Make a gravy out of the jus and throw the chicken on a roasting rack and into a broiling oven to crisp the skin if you want to go the extra mile.

Pulled Pork

This is how you make pulled pork when it&rsquos raining. Serious Eats notes, rightly, that the Dutch oven is perfect for developing the crucial mix of wetness and bark that slow cookers and instant pots fail completely at. The key is, again, the release of some moisture, but not all.

Cobbler

Don&rsquot let anyone fool you &ndash crumbles and cobblers are the lazy man&rsquos pies and custards, and there&rsquos not a damn thing wrong with that. Quite literally just cook a filling of fruit, sugar and whatever tertiary ingredients you fancy, throw some biscuits or dumplings over the top and bake with the lid on for a bit. If you don&rsquot put ice cream on top afterward it hardly even counts.

Roasted Goat with Potatoes and Onion

It&rsquos Greek and, yet again, it&rsquos simply a matter of throwing things in the Dutch oven and letting them cook for a couple hours. The combination of low and consistent heat breaks down the collagen in the goat and converts it into gelatin, which makes for meat that doesn&rsquot require a knife to cut through.

Fried Chicken

In the words of Garden & Gun editors, &ldquo&hellipthis is fried chicken in its most fundamental form.&rdquo If you thought the Dutch oven was only good for low-and-slow cooking, you were wrong (bonus points if you fry in bacon fat).

Chicken and Brunswick Stew

To those forlorn souls who&rsquove yet to find themselves in front of a cup of Brunswick stew, I&rsquom sorry. This version adds in chicken to make what&rsquos traditionally a side the main attraction. The result is a more fulfilling Brunswick stew that retains all of its weirdness.

Beef Stew

One of the signs that cold weather has arrived, the beef stew is best prepared in a Dutch oven. Find the cheapest meat and cut the veggies as large as possible so they don&rsquot break into too small of pieces. Also, do not skip the flour, even though you&rsquoll want to.

Chili

This recipe for chili is camp-centric, but it doesn&rsquot have to be. All the reasons you cook with a Dutch oven play a part in making a richer chili experience. As noted in the recipe, you can sub out the meat listed for any fatty meat full of connective tissue &mdash it will all be broken down by serving time.


The 25 Best Things to Cook When You Get a Dutch Oven

There&rsquos an argument to be made for the Dutch oven as the most multifunctional cookware out there. So why are you only making chili in it?

There is perhaps no single product in kitchendom more underrated and undercut than the Dutch oven. Now treated as décor as much as it is cookware, they sit atop ranges, about as used a lighthouse in 2020 &mdash that is if a person even owns one. If not, it&rsquos because someone thought they didn&rsquot need one, or their Instant Pot could do the job, or some other patently incorrect excuse.

Frying, browning, braising, and stewing &mdash name another piece of cookware that doesn&rsquot just do those things, but excels at them. The best have high price tags (you don&rsquot have to start with the best), but that doesn&rsquot mean they&rsquore for the landed gentry &mdash the Dutch oven is the master of the one-pot, very-few-ingredients, minimal-cleanup meal. An investment in a Dutch oven, if made wisely, is one that will pay for itself for the duration of your days on earth. Here are 25 recipes that show off its versatility (and yes, they do look good on top of your stove).

Bolognese

The gold standard home bolognese recipe ripped from the pages of Marcella Hazan&rsquos cookbooks. There are no shortcuts here, but it&rsquoll be worth it.

Dried Beans

Dried beans > canned beans. They taste better, aren&rsquot covered in preservatives and salt and they aren&rsquot hopelessly mushy. Soak them overnight, bring them to a boil before lunch and let them simmer until just before dinner. Put the lid on so water doesn&rsquot boil out too quickly.

Coconut Chicken Curry

Stew the curry sauce for a few hours longer than the recipe calls if you feel like it (before you add the coconut, though). It&rsquoll develop new and bigger flavors. Plus, a Dutch oven makes it a one pot meal.

Risotto

When making this risotto in a Dutch oven, be sure to use a wooden or silicone spoon/stirrer. Metal utensils will scratch the enameling, which can result in ruining of a very expensive kitchen tool.

Pozole

There are many ways to make pozole, a Mexican stew based around hominy, peppers and meat. This one utilizes guajilo peppers (which makes it pozole rojo), but you could very well make it with green chiles and tomatillos for a totally different vibe. Cook the blended sofrito for as long as you like (lid on) &mdash it&rsquoll only get richer and deeper in flavor.

Chicken Thighs with Tomato, Orzo, Olives, and Feta

This is the quintessential, easy-as-hell weeknight meal, all cooked in a Dutch oven and most of which you already have in your food stocks. If you thought Beef Bourguignon was all a Dutch oven was good for, you were wrong.

Chicken and Dumplings

Born of need and scarcity, chicken and dumplings is the humblest in the pantheon of Southern food (yes, moreso than even fried chicken). It was made in times when meat wasn&rsquot so easy to come by, but, if done right, would never disappoint. It is a dish that is purely about the enriching of basic, cheap food, and for that there is no better vessel than the Dutch oven.

French-Style Pork Stew

Courtesy of the recipe and kitchen gear testers at America&rsquos Test Kitchen, a classic (but not-well-enough-known) French dish that isn&rsquot overly-indulgent or pompous. It&rsquos a pork stew that is sort of a French take on throw-everything-in-a-pot-and-let-it-rip recipes.

Caldo Verde

Traditionally served as a first course in its native Portugal, caldo verde is a silky soup of potatoes, sausage and a smattering of spices and greens. The Dutch oven&rsquos ability to release a low, but steady stream of moisture thickens the mixture into a velvety, rich, comfort food. It is a humble dish that&rsquos easy to make, but still delicious and obscure enough to impress friends and family.

Linguine and Clams

Steam. Steam is the engine by which clams are best prepared. Steam is also something the Dutch oven is uniquely qualified to create and cook with. This is a classic recipe that, apart from the clams and maybe anchovies, you probably have everything to make already.

Hoppin&rsquo John

A Southeastern side courtesy of the biggest magazine in the Southeast, Hoppin&rsquo John is essentially a practice in lifting fatty meat, peas and rice into something much, much more. Remember to fluff the rice.

Chicken Fricassee

Another example of French cuisine being far more than stuffy, heavy chef food. Fricassee is basically an in-between of sautéeing and stewing chicken and vegetables. In other words, it won&rsquot take as long as a stew, but it will carry more and richer flavors than a straight sautée.

Red Wine-Braised Short Ribs

It&rsquos doubtful there&rsquos a more classic Dutch oven recipe than braised short ribs. It flexes the best aspects of the Dutch oven &mdash searing, reducing liquids over time and superior heat retention &mdash and the final dish is about as impressive as home cooking gets. Just don&rsquot skimp on the wine.

Broccoli Beer Cheese Soup

A very Midwestern soup that&rsquos the equivalent of throwing a bunch of things that are good in a pot and turning up the heat. Aside from the namesake beer and cheese, there are not a whole lot of mandatory ingredients in a beer-cheese soup &mdash this one includes broccoli so you don&rsquot feel as bad for indulging.

Bread

Yes, bread. Once again, a food that requires a mixture of moisture, heat and dryness to allow it to rise, cook through and develop a gorgeous crust is a food that is suited perfectly for the Dutch oven. Pro tip: throw wax paper down for easier removal.

Sun-Dried Tomato & Sausage Pasta

Use this as a foundation for a thousand pastas to come. Simply brown a protein with garlic and a decent veggie, throw dry pasta and your preferred liquid in, bring to a simmer until the pasta is cooked through. This is the beginning of mastering the one pot meal.

Chicken Coq au Vin

This is a dish with a fancy name. It also tastes and looks fancy, but it isn&rsquot all that troubling to make. More or less, you&rsquore adding more and more ingredients to your Dutch oven and taking it in and out of the oven. Pay close attention to how quickly the wine is reducing if you let it get too low your food will begin to burn.

Whole Roasted Chicken

Not to belabor the point, but you can cook anything in a Dutch oven and it will come out juicier than you could&rsquove prepared it otherwise. A whole bird and a smattering of veggies with a bit of salt is all that&rsquos needed for a supremely moist protein with minimal effort or babysitting. Make a gravy out of the jus and throw the chicken on a roasting rack and into a broiling oven to crisp the skin if you want to go the extra mile.

Pulled Pork

This is how you make pulled pork when it&rsquos raining. Serious Eats notes, rightly, that the Dutch oven is perfect for developing the crucial mix of wetness and bark that slow cookers and instant pots fail completely at. The key is, again, the release of some moisture, but not all.

Cobbler

Don&rsquot let anyone fool you &ndash crumbles and cobblers are the lazy man&rsquos pies and custards, and there&rsquos not a damn thing wrong with that. Quite literally just cook a filling of fruit, sugar and whatever tertiary ingredients you fancy, throw some biscuits or dumplings over the top and bake with the lid on for a bit. If you don&rsquot put ice cream on top afterward it hardly even counts.

Roasted Goat with Potatoes and Onion

It&rsquos Greek and, yet again, it&rsquos simply a matter of throwing things in the Dutch oven and letting them cook for a couple hours. The combination of low and consistent heat breaks down the collagen in the goat and converts it into gelatin, which makes for meat that doesn&rsquot require a knife to cut through.

Fried Chicken

In the words of Garden & Gun editors, &ldquo&hellipthis is fried chicken in its most fundamental form.&rdquo If you thought the Dutch oven was only good for low-and-slow cooking, you were wrong (bonus points if you fry in bacon fat).

Chicken and Brunswick Stew

To those forlorn souls who&rsquove yet to find themselves in front of a cup of Brunswick stew, I&rsquom sorry. This version adds in chicken to make what&rsquos traditionally a side the main attraction. The result is a more fulfilling Brunswick stew that retains all of its weirdness.

Beef Stew

One of the signs that cold weather has arrived, the beef stew is best prepared in a Dutch oven. Find the cheapest meat and cut the veggies as large as possible so they don&rsquot break into too small of pieces. Also, do not skip the flour, even though you&rsquoll want to.

Chili

This recipe for chili is camp-centric, but it doesn&rsquot have to be. All the reasons you cook with a Dutch oven play a part in making a richer chili experience. As noted in the recipe, you can sub out the meat listed for any fatty meat full of connective tissue &mdash it will all be broken down by serving time.


The 25 Best Things to Cook When You Get a Dutch Oven

There&rsquos an argument to be made for the Dutch oven as the most multifunctional cookware out there. So why are you only making chili in it?

There is perhaps no single product in kitchendom more underrated and undercut than the Dutch oven. Now treated as décor as much as it is cookware, they sit atop ranges, about as used a lighthouse in 2020 &mdash that is if a person even owns one. If not, it&rsquos because someone thought they didn&rsquot need one, or their Instant Pot could do the job, or some other patently incorrect excuse.

Frying, browning, braising, and stewing &mdash name another piece of cookware that doesn&rsquot just do those things, but excels at them. The best have high price tags (you don&rsquot have to start with the best), but that doesn&rsquot mean they&rsquore for the landed gentry &mdash the Dutch oven is the master of the one-pot, very-few-ingredients, minimal-cleanup meal. An investment in a Dutch oven, if made wisely, is one that will pay for itself for the duration of your days on earth. Here are 25 recipes that show off its versatility (and yes, they do look good on top of your stove).

Bolognese

The gold standard home bolognese recipe ripped from the pages of Marcella Hazan&rsquos cookbooks. There are no shortcuts here, but it&rsquoll be worth it.

Dried Beans

Dried beans > canned beans. They taste better, aren&rsquot covered in preservatives and salt and they aren&rsquot hopelessly mushy. Soak them overnight, bring them to a boil before lunch and let them simmer until just before dinner. Put the lid on so water doesn&rsquot boil out too quickly.

Coconut Chicken Curry

Stew the curry sauce for a few hours longer than the recipe calls if you feel like it (before you add the coconut, though). It&rsquoll develop new and bigger flavors. Plus, a Dutch oven makes it a one pot meal.

Risotto

When making this risotto in a Dutch oven, be sure to use a wooden or silicone spoon/stirrer. Metal utensils will scratch the enameling, which can result in ruining of a very expensive kitchen tool.

Pozole

There are many ways to make pozole, a Mexican stew based around hominy, peppers and meat. This one utilizes guajilo peppers (which makes it pozole rojo), but you could very well make it with green chiles and tomatillos for a totally different vibe. Cook the blended sofrito for as long as you like (lid on) &mdash it&rsquoll only get richer and deeper in flavor.

Chicken Thighs with Tomato, Orzo, Olives, and Feta

This is the quintessential, easy-as-hell weeknight meal, all cooked in a Dutch oven and most of which you already have in your food stocks. If you thought Beef Bourguignon was all a Dutch oven was good for, you were wrong.

Chicken and Dumplings

Born of need and scarcity, chicken and dumplings is the humblest in the pantheon of Southern food (yes, moreso than even fried chicken). It was made in times when meat wasn&rsquot so easy to come by, but, if done right, would never disappoint. It is a dish that is purely about the enriching of basic, cheap food, and for that there is no better vessel than the Dutch oven.

French-Style Pork Stew

Courtesy of the recipe and kitchen gear testers at America&rsquos Test Kitchen, a classic (but not-well-enough-known) French dish that isn&rsquot overly-indulgent or pompous. It&rsquos a pork stew that is sort of a French take on throw-everything-in-a-pot-and-let-it-rip recipes.

Caldo Verde

Traditionally served as a first course in its native Portugal, caldo verde is a silky soup of potatoes, sausage and a smattering of spices and greens. The Dutch oven&rsquos ability to release a low, but steady stream of moisture thickens the mixture into a velvety, rich, comfort food. It is a humble dish that&rsquos easy to make, but still delicious and obscure enough to impress friends and family.

Linguine and Clams

Steam. Steam is the engine by which clams are best prepared. Steam is also something the Dutch oven is uniquely qualified to create and cook with. This is a classic recipe that, apart from the clams and maybe anchovies, you probably have everything to make already.

Hoppin&rsquo John

A Southeastern side courtesy of the biggest magazine in the Southeast, Hoppin&rsquo John is essentially a practice in lifting fatty meat, peas and rice into something much, much more. Remember to fluff the rice.

Chicken Fricassee

Another example of French cuisine being far more than stuffy, heavy chef food. Fricassee is basically an in-between of sautéeing and stewing chicken and vegetables. In other words, it won&rsquot take as long as a stew, but it will carry more and richer flavors than a straight sautée.

Red Wine-Braised Short Ribs

It&rsquos doubtful there&rsquos a more classic Dutch oven recipe than braised short ribs. It flexes the best aspects of the Dutch oven &mdash searing, reducing liquids over time and superior heat retention &mdash and the final dish is about as impressive as home cooking gets. Just don&rsquot skimp on the wine.

Broccoli Beer Cheese Soup

A very Midwestern soup that&rsquos the equivalent of throwing a bunch of things that are good in a pot and turning up the heat. Aside from the namesake beer and cheese, there are not a whole lot of mandatory ingredients in a beer-cheese soup &mdash this one includes broccoli so you don&rsquot feel as bad for indulging.

Bread

Yes, bread. Once again, a food that requires a mixture of moisture, heat and dryness to allow it to rise, cook through and develop a gorgeous crust is a food that is suited perfectly for the Dutch oven. Pro tip: throw wax paper down for easier removal.

Sun-Dried Tomato & Sausage Pasta

Use this as a foundation for a thousand pastas to come. Simply brown a protein with garlic and a decent veggie, throw dry pasta and your preferred liquid in, bring to a simmer until the pasta is cooked through. This is the beginning of mastering the one pot meal.

Chicken Coq au Vin

This is a dish with a fancy name. It also tastes and looks fancy, but it isn&rsquot all that troubling to make. More or less, you&rsquore adding more and more ingredients to your Dutch oven and taking it in and out of the oven. Pay close attention to how quickly the wine is reducing if you let it get too low your food will begin to burn.

Whole Roasted Chicken

Not to belabor the point, but you can cook anything in a Dutch oven and it will come out juicier than you could&rsquove prepared it otherwise. A whole bird and a smattering of veggies with a bit of salt is all that&rsquos needed for a supremely moist protein with minimal effort or babysitting. Make a gravy out of the jus and throw the chicken on a roasting rack and into a broiling oven to crisp the skin if you want to go the extra mile.

Pulled Pork

This is how you make pulled pork when it&rsquos raining. Serious Eats notes, rightly, that the Dutch oven is perfect for developing the crucial mix of wetness and bark that slow cookers and instant pots fail completely at. The key is, again, the release of some moisture, but not all.

Cobbler

Don&rsquot let anyone fool you &ndash crumbles and cobblers are the lazy man&rsquos pies and custards, and there&rsquos not a damn thing wrong with that. Quite literally just cook a filling of fruit, sugar and whatever tertiary ingredients you fancy, throw some biscuits or dumplings over the top and bake with the lid on for a bit. If you don&rsquot put ice cream on top afterward it hardly even counts.

Roasted Goat with Potatoes and Onion

It&rsquos Greek and, yet again, it&rsquos simply a matter of throwing things in the Dutch oven and letting them cook for a couple hours. The combination of low and consistent heat breaks down the collagen in the goat and converts it into gelatin, which makes for meat that doesn&rsquot require a knife to cut through.

Fried Chicken

In the words of Garden & Gun editors, &ldquo&hellipthis is fried chicken in its most fundamental form.&rdquo If you thought the Dutch oven was only good for low-and-slow cooking, you were wrong (bonus points if you fry in bacon fat).

Chicken and Brunswick Stew

To those forlorn souls who&rsquove yet to find themselves in front of a cup of Brunswick stew, I&rsquom sorry. This version adds in chicken to make what&rsquos traditionally a side the main attraction. The result is a more fulfilling Brunswick stew that retains all of its weirdness.

Beef Stew

One of the signs that cold weather has arrived, the beef stew is best prepared in a Dutch oven. Find the cheapest meat and cut the veggies as large as possible so they don&rsquot break into too small of pieces. Also, do not skip the flour, even though you&rsquoll want to.

Chili

This recipe for chili is camp-centric, but it doesn&rsquot have to be. All the reasons you cook with a Dutch oven play a part in making a richer chili experience. As noted in the recipe, you can sub out the meat listed for any fatty meat full of connective tissue &mdash it will all be broken down by serving time.


The 25 Best Things to Cook When You Get a Dutch Oven

There&rsquos an argument to be made for the Dutch oven as the most multifunctional cookware out there. So why are you only making chili in it?

There is perhaps no single product in kitchendom more underrated and undercut than the Dutch oven. Now treated as décor as much as it is cookware, they sit atop ranges, about as used a lighthouse in 2020 &mdash that is if a person even owns one. If not, it&rsquos because someone thought they didn&rsquot need one, or their Instant Pot could do the job, or some other patently incorrect excuse.

Frying, browning, braising, and stewing &mdash name another piece of cookware that doesn&rsquot just do those things, but excels at them. The best have high price tags (you don&rsquot have to start with the best), but that doesn&rsquot mean they&rsquore for the landed gentry &mdash the Dutch oven is the master of the one-pot, very-few-ingredients, minimal-cleanup meal. An investment in a Dutch oven, if made wisely, is one that will pay for itself for the duration of your days on earth. Here are 25 recipes that show off its versatility (and yes, they do look good on top of your stove).

Bolognese

The gold standard home bolognese recipe ripped from the pages of Marcella Hazan&rsquos cookbooks. There are no shortcuts here, but it&rsquoll be worth it.

Dried Beans

Dried beans > canned beans. They taste better, aren&rsquot covered in preservatives and salt and they aren&rsquot hopelessly mushy. Soak them overnight, bring them to a boil before lunch and let them simmer until just before dinner. Put the lid on so water doesn&rsquot boil out too quickly.

Coconut Chicken Curry

Stew the curry sauce for a few hours longer than the recipe calls if you feel like it (before you add the coconut, though). It&rsquoll develop new and bigger flavors. Plus, a Dutch oven makes it a one pot meal.

Risotto

When making this risotto in a Dutch oven, be sure to use a wooden or silicone spoon/stirrer. Metal utensils will scratch the enameling, which can result in ruining of a very expensive kitchen tool.

Pozole

There are many ways to make pozole, a Mexican stew based around hominy, peppers and meat. This one utilizes guajilo peppers (which makes it pozole rojo), but you could very well make it with green chiles and tomatillos for a totally different vibe. Cook the blended sofrito for as long as you like (lid on) &mdash it&rsquoll only get richer and deeper in flavor.

Chicken Thighs with Tomato, Orzo, Olives, and Feta

This is the quintessential, easy-as-hell weeknight meal, all cooked in a Dutch oven and most of which you already have in your food stocks. If you thought Beef Bourguignon was all a Dutch oven was good for, you were wrong.

Chicken and Dumplings

Born of need and scarcity, chicken and dumplings is the humblest in the pantheon of Southern food (yes, moreso than even fried chicken). It was made in times when meat wasn&rsquot so easy to come by, but, if done right, would never disappoint. It is a dish that is purely about the enriching of basic, cheap food, and for that there is no better vessel than the Dutch oven.

French-Style Pork Stew

Courtesy of the recipe and kitchen gear testers at America&rsquos Test Kitchen, a classic (but not-well-enough-known) French dish that isn&rsquot overly-indulgent or pompous. It&rsquos a pork stew that is sort of a French take on throw-everything-in-a-pot-and-let-it-rip recipes.

Caldo Verde

Traditionally served as a first course in its native Portugal, caldo verde is a silky soup of potatoes, sausage and a smattering of spices and greens. The Dutch oven&rsquos ability to release a low, but steady stream of moisture thickens the mixture into a velvety, rich, comfort food. It is a humble dish that&rsquos easy to make, but still delicious and obscure enough to impress friends and family.

Linguine and Clams

Steam. Steam is the engine by which clams are best prepared. Steam is also something the Dutch oven is uniquely qualified to create and cook with. This is a classic recipe that, apart from the clams and maybe anchovies, you probably have everything to make already.

Hoppin&rsquo John

A Southeastern side courtesy of the biggest magazine in the Southeast, Hoppin&rsquo John is essentially a practice in lifting fatty meat, peas and rice into something much, much more. Remember to fluff the rice.

Chicken Fricassee

Another example of French cuisine being far more than stuffy, heavy chef food. Fricassee is basically an in-between of sautéeing and stewing chicken and vegetables. In other words, it won&rsquot take as long as a stew, but it will carry more and richer flavors than a straight sautée.

Red Wine-Braised Short Ribs

It&rsquos doubtful there&rsquos a more classic Dutch oven recipe than braised short ribs. It flexes the best aspects of the Dutch oven &mdash searing, reducing liquids over time and superior heat retention &mdash and the final dish is about as impressive as home cooking gets. Just don&rsquot skimp on the wine.

Broccoli Beer Cheese Soup

A very Midwestern soup that&rsquos the equivalent of throwing a bunch of things that are good in a pot and turning up the heat. Aside from the namesake beer and cheese, there are not a whole lot of mandatory ingredients in a beer-cheese soup &mdash this one includes broccoli so you don&rsquot feel as bad for indulging.

Bread

Yes, bread. Once again, a food that requires a mixture of moisture, heat and dryness to allow it to rise, cook through and develop a gorgeous crust is a food that is suited perfectly for the Dutch oven. Pro tip: throw wax paper down for easier removal.

Sun-Dried Tomato & Sausage Pasta

Use this as a foundation for a thousand pastas to come. Simply brown a protein with garlic and a decent veggie, throw dry pasta and your preferred liquid in, bring to a simmer until the pasta is cooked through. This is the beginning of mastering the one pot meal.

Chicken Coq au Vin

This is a dish with a fancy name. It also tastes and looks fancy, but it isn&rsquot all that troubling to make. More or less, you&rsquore adding more and more ingredients to your Dutch oven and taking it in and out of the oven. Pay close attention to how quickly the wine is reducing if you let it get too low your food will begin to burn.

Whole Roasted Chicken

Not to belabor the point, but you can cook anything in a Dutch oven and it will come out juicier than you could&rsquove prepared it otherwise. A whole bird and a smattering of veggies with a bit of salt is all that&rsquos needed for a supremely moist protein with minimal effort or babysitting. Make a gravy out of the jus and throw the chicken on a roasting rack and into a broiling oven to crisp the skin if you want to go the extra mile.

Pulled Pork

This is how you make pulled pork when it&rsquos raining. Serious Eats notes, rightly, that the Dutch oven is perfect for developing the crucial mix of wetness and bark that slow cookers and instant pots fail completely at. The key is, again, the release of some moisture, but not all.

Cobbler

Don&rsquot let anyone fool you &ndash crumbles and cobblers are the lazy man&rsquos pies and custards, and there&rsquos not a damn thing wrong with that. Quite literally just cook a filling of fruit, sugar and whatever tertiary ingredients you fancy, throw some biscuits or dumplings over the top and bake with the lid on for a bit. If you don&rsquot put ice cream on top afterward it hardly even counts.

Roasted Goat with Potatoes and Onion

It&rsquos Greek and, yet again, it&rsquos simply a matter of throwing things in the Dutch oven and letting them cook for a couple hours. The combination of low and consistent heat breaks down the collagen in the goat and converts it into gelatin, which makes for meat that doesn&rsquot require a knife to cut through.

Fried Chicken

In the words of Garden & Gun editors, &ldquo&hellipthis is fried chicken in its most fundamental form.&rdquo If you thought the Dutch oven was only good for low-and-slow cooking, you were wrong (bonus points if you fry in bacon fat).

Chicken and Brunswick Stew

To those forlorn souls who&rsquove yet to find themselves in front of a cup of Brunswick stew, I&rsquom sorry. This version adds in chicken to make what&rsquos traditionally a side the main attraction. The result is a more fulfilling Brunswick stew that retains all of its weirdness.

Beef Stew

One of the signs that cold weather has arrived, the beef stew is best prepared in a Dutch oven. Find the cheapest meat and cut the veggies as large as possible so they don&rsquot break into too small of pieces. Also, do not skip the flour, even though you&rsquoll want to.

Chili

This recipe for chili is camp-centric, but it doesn&rsquot have to be. All the reasons you cook with a Dutch oven play a part in making a richer chili experience. As noted in the recipe, you can sub out the meat listed for any fatty meat full of connective tissue &mdash it will all be broken down by serving time.


The 25 Best Things to Cook When You Get a Dutch Oven

There&rsquos an argument to be made for the Dutch oven as the most multifunctional cookware out there. So why are you only making chili in it?

There is perhaps no single product in kitchendom more underrated and undercut than the Dutch oven. Now treated as décor as much as it is cookware, they sit atop ranges, about as used a lighthouse in 2020 &mdash that is if a person even owns one. If not, it&rsquos because someone thought they didn&rsquot need one, or their Instant Pot could do the job, or some other patently incorrect excuse.

Frying, browning, braising, and stewing &mdash name another piece of cookware that doesn&rsquot just do those things, but excels at them. The best have high price tags (you don&rsquot have to start with the best), but that doesn&rsquot mean they&rsquore for the landed gentry &mdash the Dutch oven is the master of the one-pot, very-few-ingredients, minimal-cleanup meal. An investment in a Dutch oven, if made wisely, is one that will pay for itself for the duration of your days on earth. Here are 25 recipes that show off its versatility (and yes, they do look good on top of your stove).

Bolognese

The gold standard home bolognese recipe ripped from the pages of Marcella Hazan&rsquos cookbooks. There are no shortcuts here, but it&rsquoll be worth it.

Dried Beans

Dried beans > canned beans. They taste better, aren&rsquot covered in preservatives and salt and they aren&rsquot hopelessly mushy. Soak them overnight, bring them to a boil before lunch and let them simmer until just before dinner. Put the lid on so water doesn&rsquot boil out too quickly.

Coconut Chicken Curry

Stew the curry sauce for a few hours longer than the recipe calls if you feel like it (before you add the coconut, though). It&rsquoll develop new and bigger flavors. Plus, a Dutch oven makes it a one pot meal.

Risotto

When making this risotto in a Dutch oven, be sure to use a wooden or silicone spoon/stirrer. Metal utensils will scratch the enameling, which can result in ruining of a very expensive kitchen tool.

Pozole

There are many ways to make pozole, a Mexican stew based around hominy, peppers and meat. This one utilizes guajilo peppers (which makes it pozole rojo), but you could very well make it with green chiles and tomatillos for a totally different vibe. Cook the blended sofrito for as long as you like (lid on) &mdash it&rsquoll only get richer and deeper in flavor.

Chicken Thighs with Tomato, Orzo, Olives, and Feta

This is the quintessential, easy-as-hell weeknight meal, all cooked in a Dutch oven and most of which you already have in your food stocks. If you thought Beef Bourguignon was all a Dutch oven was good for, you were wrong.

Chicken and Dumplings

Born of need and scarcity, chicken and dumplings is the humblest in the pantheon of Southern food (yes, moreso than even fried chicken). It was made in times when meat wasn&rsquot so easy to come by, but, if done right, would never disappoint. It is a dish that is purely about the enriching of basic, cheap food, and for that there is no better vessel than the Dutch oven.

French-Style Pork Stew

Courtesy of the recipe and kitchen gear testers at America&rsquos Test Kitchen, a classic (but not-well-enough-known) French dish that isn&rsquot overly-indulgent or pompous. It&rsquos a pork stew that is sort of a French take on throw-everything-in-a-pot-and-let-it-rip recipes.

Caldo Verde

Traditionally served as a first course in its native Portugal, caldo verde is a silky soup of potatoes, sausage and a smattering of spices and greens. The Dutch oven&rsquos ability to release a low, but steady stream of moisture thickens the mixture into a velvety, rich, comfort food. It is a humble dish that&rsquos easy to make, but still delicious and obscure enough to impress friends and family.

Linguine and Clams

Steam. Steam is the engine by which clams are best prepared. Steam is also something the Dutch oven is uniquely qualified to create and cook with. This is a classic recipe that, apart from the clams and maybe anchovies, you probably have everything to make already.

Hoppin&rsquo John

A Southeastern side courtesy of the biggest magazine in the Southeast, Hoppin&rsquo John is essentially a practice in lifting fatty meat, peas and rice into something much, much more. Remember to fluff the rice.

Chicken Fricassee

Another example of French cuisine being far more than stuffy, heavy chef food. Fricassee is basically an in-between of sautéeing and stewing chicken and vegetables. In other words, it won&rsquot take as long as a stew, but it will carry more and richer flavors than a straight sautée.

Red Wine-Braised Short Ribs

It&rsquos doubtful there&rsquos a more classic Dutch oven recipe than braised short ribs. It flexes the best aspects of the Dutch oven &mdash searing, reducing liquids over time and superior heat retention &mdash and the final dish is about as impressive as home cooking gets. Just don&rsquot skimp on the wine.

Broccoli Beer Cheese Soup

A very Midwestern soup that&rsquos the equivalent of throwing a bunch of things that are good in a pot and turning up the heat. Aside from the namesake beer and cheese, there are not a whole lot of mandatory ingredients in a beer-cheese soup &mdash this one includes broccoli so you don&rsquot feel as bad for indulging.

Bread

Yes, bread. Once again, a food that requires a mixture of moisture, heat and dryness to allow it to rise, cook through and develop a gorgeous crust is a food that is suited perfectly for the Dutch oven. Pro tip: throw wax paper down for easier removal.

Sun-Dried Tomato & Sausage Pasta

Use this as a foundation for a thousand pastas to come. Simply brown a protein with garlic and a decent veggie, throw dry pasta and your preferred liquid in, bring to a simmer until the pasta is cooked through. This is the beginning of mastering the one pot meal.

Chicken Coq au Vin

This is a dish with a fancy name. It also tastes and looks fancy, but it isn&rsquot all that troubling to make. More or less, you&rsquore adding more and more ingredients to your Dutch oven and taking it in and out of the oven. Pay close attention to how quickly the wine is reducing if you let it get too low your food will begin to burn.

Whole Roasted Chicken

Not to belabor the point, but you can cook anything in a Dutch oven and it will come out juicier than you could&rsquove prepared it otherwise. A whole bird and a smattering of veggies with a bit of salt is all that&rsquos needed for a supremely moist protein with minimal effort or babysitting. Make a gravy out of the jus and throw the chicken on a roasting rack and into a broiling oven to crisp the skin if you want to go the extra mile.

Pulled Pork

This is how you make pulled pork when it&rsquos raining. Serious Eats notes, rightly, that the Dutch oven is perfect for developing the crucial mix of wetness and bark that slow cookers and instant pots fail completely at. The key is, again, the release of some moisture, but not all.

Cobbler

Don&rsquot let anyone fool you &ndash crumbles and cobblers are the lazy man&rsquos pies and custards, and there&rsquos not a damn thing wrong with that. Quite literally just cook a filling of fruit, sugar and whatever tertiary ingredients you fancy, throw some biscuits or dumplings over the top and bake with the lid on for a bit. If you don&rsquot put ice cream on top afterward it hardly even counts.

Roasted Goat with Potatoes and Onion

It&rsquos Greek and, yet again, it&rsquos simply a matter of throwing things in the Dutch oven and letting them cook for a couple hours. The combination of low and consistent heat breaks down the collagen in the goat and converts it into gelatin, which makes for meat that doesn&rsquot require a knife to cut through.

Fried Chicken

In the words of Garden & Gun editors, &ldquo&hellipthis is fried chicken in its most fundamental form.&rdquo If you thought the Dutch oven was only good for low-and-slow cooking, you were wrong (bonus points if you fry in bacon fat).

Chicken and Brunswick Stew

To those forlorn souls who&rsquove yet to find themselves in front of a cup of Brunswick stew, I&rsquom sorry. This version adds in chicken to make what&rsquos traditionally a side the main attraction. The result is a more fulfilling Brunswick stew that retains all of its weirdness.

Beef Stew

One of the signs that cold weather has arrived, the beef stew is best prepared in a Dutch oven. Find the cheapest meat and cut the veggies as large as possible so they don&rsquot break into too small of pieces. Also, do not skip the flour, even though you&rsquoll want to.

Chili

This recipe for chili is camp-centric, but it doesn&rsquot have to be. All the reasons you cook with a Dutch oven play a part in making a richer chili experience. As noted in the recipe, you can sub out the meat listed for any fatty meat full of connective tissue &mdash it will all be broken down by serving time.


The 25 Best Things to Cook When You Get a Dutch Oven

There&rsquos an argument to be made for the Dutch oven as the most multifunctional cookware out there. So why are you only making chili in it?

There is perhaps no single product in kitchendom more underrated and undercut than the Dutch oven. Now treated as décor as much as it is cookware, they sit atop ranges, about as used a lighthouse in 2020 &mdash that is if a person even owns one. If not, it&rsquos because someone thought they didn&rsquot need one, or their Instant Pot could do the job, or some other patently incorrect excuse.

Frying, browning, braising, and stewing &mdash name another piece of cookware that doesn&rsquot just do those things, but excels at them. The best have high price tags (you don&rsquot have to start with the best), but that doesn&rsquot mean they&rsquore for the landed gentry &mdash the Dutch oven is the master of the one-pot, very-few-ingredients, minimal-cleanup meal. An investment in a Dutch oven, if made wisely, is one that will pay for itself for the duration of your days on earth. Here are 25 recipes that show off its versatility (and yes, they do look good on top of your stove).

Bolognese

The gold standard home bolognese recipe ripped from the pages of Marcella Hazan&rsquos cookbooks. There are no shortcuts here, but it&rsquoll be worth it.

Dried Beans

Dried beans > canned beans. They taste better, aren&rsquot covered in preservatives and salt and they aren&rsquot hopelessly mushy. Soak them overnight, bring them to a boil before lunch and let them simmer until just before dinner. Put the lid on so water doesn&rsquot boil out too quickly.

Coconut Chicken Curry

Stew the curry sauce for a few hours longer than the recipe calls if you feel like it (before you add the coconut, though). It&rsquoll develop new and bigger flavors. Plus, a Dutch oven makes it a one pot meal.

Risotto

When making this risotto in a Dutch oven, be sure to use a wooden or silicone spoon/stirrer. Metal utensils will scratch the enameling, which can result in ruining of a very expensive kitchen tool.

Pozole

There are many ways to make pozole, a Mexican stew based around hominy, peppers and meat. This one utilizes guajilo peppers (which makes it pozole rojo), but you could very well make it with green chiles and tomatillos for a totally different vibe. Cook the blended sofrito for as long as you like (lid on) &mdash it&rsquoll only get richer and deeper in flavor.

Chicken Thighs with Tomato, Orzo, Olives, and Feta

This is the quintessential, easy-as-hell weeknight meal, all cooked in a Dutch oven and most of which you already have in your food stocks. If you thought Beef Bourguignon was all a Dutch oven was good for, you were wrong.

Chicken and Dumplings

Born of need and scarcity, chicken and dumplings is the humblest in the pantheon of Southern food (yes, moreso than even fried chicken). It was made in times when meat wasn&rsquot so easy to come by, but, if done right, would never disappoint. It is a dish that is purely about the enriching of basic, cheap food, and for that there is no better vessel than the Dutch oven.

French-Style Pork Stew

Courtesy of the recipe and kitchen gear testers at America&rsquos Test Kitchen, a classic (but not-well-enough-known) French dish that isn&rsquot overly-indulgent or pompous. It&rsquos a pork stew that is sort of a French take on throw-everything-in-a-pot-and-let-it-rip recipes.

Caldo Verde

Traditionally served as a first course in its native Portugal, caldo verde is a silky soup of potatoes, sausage and a smattering of spices and greens. The Dutch oven&rsquos ability to release a low, but steady stream of moisture thickens the mixture into a velvety, rich, comfort food. It is a humble dish that&rsquos easy to make, but still delicious and obscure enough to impress friends and family.

Linguine and Clams

Steam. Steam is the engine by which clams are best prepared. Steam is also something the Dutch oven is uniquely qualified to create and cook with. This is a classic recipe that, apart from the clams and maybe anchovies, you probably have everything to make already.

Hoppin&rsquo John

A Southeastern side courtesy of the biggest magazine in the Southeast, Hoppin&rsquo John is essentially a practice in lifting fatty meat, peas and rice into something much, much more. Remember to fluff the rice.

Chicken Fricassee

Another example of French cuisine being far more than stuffy, heavy chef food. Fricassee is basically an in-between of sautéeing and stewing chicken and vegetables. In other words, it won&rsquot take as long as a stew, but it will carry more and richer flavors than a straight sautée.

Red Wine-Braised Short Ribs

It&rsquos doubtful there&rsquos a more classic Dutch oven recipe than braised short ribs. It flexes the best aspects of the Dutch oven &mdash searing, reducing liquids over time and superior heat retention &mdash and the final dish is about as impressive as home cooking gets. Just don&rsquot skimp on the wine.

Broccoli Beer Cheese Soup

A very Midwestern soup that&rsquos the equivalent of throwing a bunch of things that are good in a pot and turning up the heat. Aside from the namesake beer and cheese, there are not a whole lot of mandatory ingredients in a beer-cheese soup &mdash this one includes broccoli so you don&rsquot feel as bad for indulging.

Bread

Yes, bread. Once again, a food that requires a mixture of moisture, heat and dryness to allow it to rise, cook through and develop a gorgeous crust is a food that is suited perfectly for the Dutch oven. Pro tip: throw wax paper down for easier removal.

Sun-Dried Tomato & Sausage Pasta

Use this as a foundation for a thousand pastas to come. Simply brown a protein with garlic and a decent veggie, throw dry pasta and your preferred liquid in, bring to a simmer until the pasta is cooked through. This is the beginning of mastering the one pot meal.

Chicken Coq au Vin

This is a dish with a fancy name. It also tastes and looks fancy, but it isn&rsquot all that troubling to make. More or less, you&rsquore adding more and more ingredients to your Dutch oven and taking it in and out of the oven. Pay close attention to how quickly the wine is reducing if you let it get too low your food will begin to burn.

Whole Roasted Chicken

Not to belabor the point, but you can cook anything in a Dutch oven and it will come out juicier than you could&rsquove prepared it otherwise. A whole bird and a smattering of veggies with a bit of salt is all that&rsquos needed for a supremely moist protein with minimal effort or babysitting. Make a gravy out of the jus and throw the chicken on a roasting rack and into a broiling oven to crisp the skin if you want to go the extra mile.

Pulled Pork

This is how you make pulled pork when it&rsquos raining. Serious Eats notes, rightly, that the Dutch oven is perfect for developing the crucial mix of wetness and bark that slow cookers and instant pots fail completely at. The key is, again, the release of some moisture, but not all.

Cobbler

Don&rsquot let anyone fool you &ndash crumbles and cobblers are the lazy man&rsquos pies and custards, and there&rsquos not a damn thing wrong with that. Quite literally just cook a filling of fruit, sugar and whatever tertiary ingredients you fancy, throw some biscuits or dumplings over the top and bake with the lid on for a bit. If you don&rsquot put ice cream on top afterward it hardly even counts.

Roasted Goat with Potatoes and Onion

It&rsquos Greek and, yet again, it&rsquos simply a matter of throwing things in the Dutch oven and letting them cook for a couple hours. The combination of low and consistent heat breaks down the collagen in the goat and converts it into gelatin, which makes for meat that doesn&rsquot require a knife to cut through.

Fried Chicken

In the words of Garden & Gun editors, &ldquo&hellipthis is fried chicken in its most fundamental form.&rdquo If you thought the Dutch oven was only good for low-and-slow cooking, you were wrong (bonus points if you fry in bacon fat).

Chicken and Brunswick Stew

To those forlorn souls who&rsquove yet to find themselves in front of a cup of Brunswick stew, I&rsquom sorry. This version adds in chicken to make what&rsquos traditionally a side the main attraction. The result is a more fulfilling Brunswick stew that retains all of its weirdness.

Beef Stew

One of the signs that cold weather has arrived, the beef stew is best prepared in a Dutch oven. Find the cheapest meat and cut the veggies as large as possible so they don&rsquot break into too small of pieces. Also, do not skip the flour, even though you&rsquoll want to.

Chili

This recipe for chili is camp-centric, but it doesn&rsquot have to be. All the reasons you cook with a Dutch oven play a part in making a richer chili experience. As noted in the recipe, you can sub out the meat listed for any fatty meat full of connective tissue &mdash it will all be broken down by serving time.


The 25 Best Things to Cook When You Get a Dutch Oven

There&rsquos an argument to be made for the Dutch oven as the most multifunctional cookware out there. So why are you only making chili in it?

There is perhaps no single product in kitchendom more underrated and undercut than the Dutch oven. Now treated as décor as much as it is cookware, they sit atop ranges, about as used a lighthouse in 2020 &mdash that is if a person even owns one. If not, it&rsquos because someone thought they didn&rsquot need one, or their Instant Pot could do the job, or some other patently incorrect excuse.

Frying, browning, braising, and stewing &mdash name another piece of cookware that doesn&rsquot just do those things, but excels at them. The best have high price tags (you don&rsquot have to start with the best), but that doesn&rsquot mean they&rsquore for the landed gentry &mdash the Dutch oven is the master of the one-pot, very-few-ingredients, minimal-cleanup meal. An investment in a Dutch oven, if made wisely, is one that will pay for itself for the duration of your days on earth. Here are 25 recipes that show off its versatility (and yes, they do look good on top of your stove).

Bolognese

The gold standard home bolognese recipe ripped from the pages of Marcella Hazan&rsquos cookbooks. There are no shortcuts here, but it&rsquoll be worth it.

Dried Beans

Dried beans > canned beans. They taste better, aren&rsquot covered in preservatives and salt and they aren&rsquot hopelessly mushy. Soak them overnight, bring them to a boil before lunch and let them simmer until just before dinner. Put the lid on so water doesn&rsquot boil out too quickly.

Coconut Chicken Curry

Stew the curry sauce for a few hours longer than the recipe calls if you feel like it (before you add the coconut, though). It&rsquoll develop new and bigger flavors. Plus, a Dutch oven makes it a one pot meal.

Risotto

When making this risotto in a Dutch oven, be sure to use a wooden or silicone spoon/stirrer. Metal utensils will scratch the enameling, which can result in ruining of a very expensive kitchen tool.

Pozole

There are many ways to make pozole, a Mexican stew based around hominy, peppers and meat. This one utilizes guajilo peppers (which makes it pozole rojo), but you could very well make it with green chiles and tomatillos for a totally different vibe. Cook the blended sofrito for as long as you like (lid on) &mdash it&rsquoll only get richer and deeper in flavor.

Chicken Thighs with Tomato, Orzo, Olives, and Feta

This is the quintessential, easy-as-hell weeknight meal, all cooked in a Dutch oven and most of which you already have in your food stocks. If you thought Beef Bourguignon was all a Dutch oven was good for, you were wrong.

Chicken and Dumplings

Born of need and scarcity, chicken and dumplings is the humblest in the pantheon of Southern food (yes, moreso than even fried chicken). It was made in times when meat wasn&rsquot so easy to come by, but, if done right, would never disappoint. It is a dish that is purely about the enriching of basic, cheap food, and for that there is no better vessel than the Dutch oven.

French-Style Pork Stew

Courtesy of the recipe and kitchen gear testers at America&rsquos Test Kitchen, a classic (but not-well-enough-known) French dish that isn&rsquot overly-indulgent or pompous. It&rsquos a pork stew that is sort of a French take on throw-everything-in-a-pot-and-let-it-rip recipes.

Caldo Verde

Traditionally served as a first course in its native Portugal, caldo verde is a silky soup of potatoes, sausage and a smattering of spices and greens. The Dutch oven&rsquos ability to release a low, but steady stream of moisture thickens the mixture into a velvety, rich, comfort food. It is a humble dish that&rsquos easy to make, but still delicious and obscure enough to impress friends and family.

Linguine and Clams

Steam. Steam is the engine by which clams are best prepared. Steam is also something the Dutch oven is uniquely qualified to create and cook with. This is a classic recipe that, apart from the clams and maybe anchovies, you probably have everything to make already.

Hoppin&rsquo John

A Southeastern side courtesy of the biggest magazine in the Southeast, Hoppin&rsquo John is essentially a practice in lifting fatty meat, peas and rice into something much, much more. Remember to fluff the rice.

Chicken Fricassee

Another example of French cuisine being far more than stuffy, heavy chef food. Fricassee is basically an in-between of sautéeing and stewing chicken and vegetables. In other words, it won&rsquot take as long as a stew, but it will carry more and richer flavors than a straight sautée.

Red Wine-Braised Short Ribs

It&rsquos doubtful there&rsquos a more classic Dutch oven recipe than braised short ribs. It flexes the best aspects of the Dutch oven &mdash searing, reducing liquids over time and superior heat retention &mdash and the final dish is about as impressive as home cooking gets. Just don&rsquot skimp on the wine.

Broccoli Beer Cheese Soup

A very Midwestern soup that&rsquos the equivalent of throwing a bunch of things that are good in a pot and turning up the heat. Aside from the namesake beer and cheese, there are not a whole lot of mandatory ingredients in a beer-cheese soup &mdash this one includes broccoli so you don&rsquot feel as bad for indulging.

Bread

Yes, bread. Once again, a food that requires a mixture of moisture, heat and dryness to allow it to rise, cook through and develop a gorgeous crust is a food that is suited perfectly for the Dutch oven. Pro tip: throw wax paper down for easier removal.

Sun-Dried Tomato & Sausage Pasta

Use this as a foundation for a thousand pastas to come. Simply brown a protein with garlic and a decent veggie, throw dry pasta and your preferred liquid in, bring to a simmer until the pasta is cooked through. This is the beginning of mastering the one pot meal.

Chicken Coq au Vin

This is a dish with a fancy name. It also tastes and looks fancy, but it isn&rsquot all that troubling to make. More or less, you&rsquore adding more and more ingredients to your Dutch oven and taking it in and out of the oven. Pay close attention to how quickly the wine is reducing if you let it get too low your food will begin to burn.

Whole Roasted Chicken

Not to belabor the point, but you can cook anything in a Dutch oven and it will come out juicier than you could&rsquove prepared it otherwise. A whole bird and a smattering of veggies with a bit of salt is all that&rsquos needed for a supremely moist protein with minimal effort or babysitting. Make a gravy out of the jus and throw the chicken on a roasting rack and into a broiling oven to crisp the skin if you want to go the extra mile.

Pulled Pork

This is how you make pulled pork when it&rsquos raining. Serious Eats notes, rightly, that the Dutch oven is perfect for developing the crucial mix of wetness and bark that slow cookers and instant pots fail completely at. The key is, again, the release of some moisture, but not all.

Cobbler

Don&rsquot let anyone fool you &ndash crumbles and cobblers are the lazy man&rsquos pies and custards, and there&rsquos not a damn thing wrong with that. Quite literally just cook a filling of fruit, sugar and whatever tertiary ingredients you fancy, throw some biscuits or dumplings over the top and bake with the lid on for a bit. If you don&rsquot put ice cream on top afterward it hardly even counts.

Roasted Goat with Potatoes and Onion

It&rsquos Greek and, yet again, it&rsquos simply a matter of throwing things in the Dutch oven and letting them cook for a couple hours. The combination of low and consistent heat breaks down the collagen in the goat and converts it into gelatin, which makes for meat that doesn&rsquot require a knife to cut through.

Fried Chicken

In the words of Garden & Gun editors, &ldquo&hellipthis is fried chicken in its most fundamental form.&rdquo If you thought the Dutch oven was only good for low-and-slow cooking, you were wrong (bonus points if you fry in bacon fat).

Chicken and Brunswick Stew

To those forlorn souls who&rsquove yet to find themselves in front of a cup of Brunswick stew, I&rsquom sorry. This version adds in chicken to make what&rsquos traditionally a side the main attraction. The result is a more fulfilling Brunswick stew that retains all of its weirdness.

Beef Stew

One of the signs that cold weather has arrived, the beef stew is best prepared in a Dutch oven. Find the cheapest meat and cut the veggies as large as possible so they don&rsquot break into too small of pieces. Also, do not skip the flour, even though you&rsquoll want to.

Chili

This recipe for chili is camp-centric, but it doesn&rsquot have to be. All the reasons you cook with a Dutch oven play a part in making a richer chili experience. As noted in the recipe, you can sub out the meat listed for any fatty meat full of connective tissue &mdash it will all be broken down by serving time.


The 25 Best Things to Cook When You Get a Dutch Oven

There&rsquos an argument to be made for the Dutch oven as the most multifunctional cookware out there. So why are you only making chili in it?

There is perhaps no single product in kitchendom more underrated and undercut than the Dutch oven. Now treated as décor as much as it is cookware, they sit atop ranges, about as used a lighthouse in 2020 &mdash that is if a person even owns one. If not, it&rsquos because someone thought they didn&rsquot need one, or their Instant Pot could do the job, or some other patently incorrect excuse.

Frying, browning, braising, and stewing &mdash name another piece of cookware that doesn&rsquot just do those things, but excels at them. The best have high price tags (you don&rsquot have to start with the best), but that doesn&rsquot mean they&rsquore for the landed gentry &mdash the Dutch oven is the master of the one-pot, very-few-ingredients, minimal-cleanup meal. An investment in a Dutch oven, if made wisely, is one that will pay for itself for the duration of your days on earth. Here are 25 recipes that show off its versatility (and yes, they do look good on top of your stove).

Bolognese

The gold standard home bolognese recipe ripped from the pages of Marcella Hazan&rsquos cookbooks. There are no shortcuts here, but it&rsquoll be worth it.

Dried Beans

Dried beans > canned beans. They taste better, aren&rsquot covered in preservatives and salt and they aren&rsquot hopelessly mushy. Soak them overnight, bring them to a boil before lunch and let them simmer until just before dinner. Put the lid on so water doesn&rsquot boil out too quickly.

Coconut Chicken Curry

Stew the curry sauce for a few hours longer than the recipe calls if you feel like it (before you add the coconut, though). It&rsquoll develop new and bigger flavors. Plus, a Dutch oven makes it a one pot meal.

Risotto

When making this risotto in a Dutch oven, be sure to use a wooden or silicone spoon/stirrer. Metal utensils will scratch the enameling, which can result in ruining of a very expensive kitchen tool.

Pozole

There are many ways to make pozole, a Mexican stew based around hominy, peppers and meat. This one utilizes guajilo peppers (which makes it pozole rojo), but you could very well make it with green chiles and tomatillos for a totally different vibe. Cook the blended sofrito for as long as you like (lid on) &mdash it&rsquoll only get richer and deeper in flavor.

Chicken Thighs with Tomato, Orzo, Olives, and Feta

This is the quintessential, easy-as-hell weeknight meal, all cooked in a Dutch oven and most of which you already have in your food stocks. If you thought Beef Bourguignon was all a Dutch oven was good for, you were wrong.

Chicken and Dumplings

Born of need and scarcity, chicken and dumplings is the humblest in the pantheon of Southern food (yes, moreso than even fried chicken). It was made in times when meat wasn&rsquot so easy to come by, but, if done right, would never disappoint. It is a dish that is purely about the enriching of basic, cheap food, and for that there is no better vessel than the Dutch oven.

French-Style Pork Stew

Courtesy of the recipe and kitchen gear testers at America&rsquos Test Kitchen, a classic (but not-well-enough-known) French dish that isn&rsquot overly-indulgent or pompous. It&rsquos a pork stew that is sort of a French take on throw-everything-in-a-pot-and-let-it-rip recipes.

Caldo Verde

Traditionally served as a first course in its native Portugal, caldo verde is a silky soup of potatoes, sausage and a smattering of spices and greens. The Dutch oven&rsquos ability to release a low, but steady stream of moisture thickens the mixture into a velvety, rich, comfort food. It is a humble dish that&rsquos easy to make, but still delicious and obscure enough to impress friends and family.

Linguine and Clams

Steam. Steam is the engine by which clams are best prepared. Steam is also something the Dutch oven is uniquely qualified to create and cook with. This is a classic recipe that, apart from the clams and maybe anchovies, you probably have everything to make already.

Hoppin&rsquo John

A Southeastern side courtesy of the biggest magazine in the Southeast, Hoppin&rsquo John is essentially a practice in lifting fatty meat, peas and rice into something much, much more. Remember to fluff the rice.

Chicken Fricassee

Another example of French cuisine being far more than stuffy, heavy chef food. Fricassee is basically an in-between of sautéeing and stewing chicken and vegetables. In other words, it won&rsquot take as long as a stew, but it will carry more and richer flavors than a straight sautée.

Red Wine-Braised Short Ribs

It&rsquos doubtful there&rsquos a more classic Dutch oven recipe than braised short ribs. It flexes the best aspects of the Dutch oven &mdash searing, reducing liquids over time and superior heat retention &mdash and the final dish is about as impressive as home cooking gets. Just don&rsquot skimp on the wine.

Broccoli Beer Cheese Soup

A very Midwestern soup that&rsquos the equivalent of throwing a bunch of things that are good in a pot and turning up the heat. Aside from the namesake beer and cheese, there are not a whole lot of mandatory ingredients in a beer-cheese soup &mdash this one includes broccoli so you don&rsquot feel as bad for indulging.

Bread

Yes, bread. Once again, a food that requires a mixture of moisture, heat and dryness to allow it to rise, cook through and develop a gorgeous crust is a food that is suited perfectly for the Dutch oven. Pro tip: throw wax paper down for easier removal.

Sun-Dried Tomato & Sausage Pasta

Use this as a foundation for a thousand pastas to come. Simply brown a protein with garlic and a decent veggie, throw dry pasta and your preferred liquid in, bring to a simmer until the pasta is cooked through. This is the beginning of mastering the one pot meal.

Chicken Coq au Vin

This is a dish with a fancy name. It also tastes and looks fancy, but it isn&rsquot all that troubling to make. More or less, you&rsquore adding more and more ingredients to your Dutch oven and taking it in and out of the oven. Pay close attention to how quickly the wine is reducing if you let it get too low your food will begin to burn.

Whole Roasted Chicken

Not to belabor the point, but you can cook anything in a Dutch oven and it will come out juicier than you could&rsquove prepared it otherwise. A whole bird and a smattering of veggies with a bit of salt is all that&rsquos needed for a supremely moist protein with minimal effort or babysitting. Make a gravy out of the jus and throw the chicken on a roasting rack and into a broiling oven to crisp the skin if you want to go the extra mile.

Pulled Pork

This is how you make pulled pork when it&rsquos raining. Serious Eats notes, rightly, that the Dutch oven is perfect for developing the crucial mix of wetness and bark that slow cookers and instant pots fail completely at. The key is, again, the release of some moisture, but not all.

Cobbler

Don&rsquot let anyone fool you &ndash crumbles and cobblers are the lazy man&rsquos pies and custards, and there&rsquos not a damn thing wrong with that. Quite literally just cook a filling of fruit, sugar and whatever tertiary ingredients you fancy, throw some biscuits or dumplings over the top and bake with the lid on for a bit. If you don&rsquot put ice cream on top afterward it hardly even counts.

Roasted Goat with Potatoes and Onion

It&rsquos Greek and, yet again, it&rsquos simply a matter of throwing things in the Dutch oven and letting them cook for a couple hours. The combination of low and consistent heat breaks down the collagen in the goat and converts it into gelatin, which makes for meat that doesn&rsquot require a knife to cut through.

Fried Chicken

In the words of Garden & Gun editors, &ldquo&hellipthis is fried chicken in its most fundamental form.&rdquo If you thought the Dutch oven was only good for low-and-slow cooking, you were wrong (bonus points if you fry in bacon fat).

Chicken and Brunswick Stew

To those forlorn souls who&rsquove yet to find themselves in front of a cup of Brunswick stew, I&rsquom sorry. This version adds in chicken to make what&rsquos traditionally a side the main attraction. The result is a more fulfilling Brunswick stew that retains all of its weirdness.

Beef Stew

One of the signs that cold weather has arrived, the beef stew is best prepared in a Dutch oven. Find the cheapest meat and cut the veggies as large as possible so they don&rsquot break into too small of pieces. Also, do not skip the flour, even though you&rsquoll want to.

Chili

This recipe for chili is camp-centric, but it doesn&rsquot have to be. All the reasons you cook with a Dutch oven play a part in making a richer chili experience. As noted in the recipe, you can sub out the meat listed for any fatty meat full of connective tissue &mdash it will all be broken down by serving time.


The 25 Best Things to Cook When You Get a Dutch Oven

There&rsquos an argument to be made for the Dutch oven as the most multifunctional cookware out there. So why are you only making chili in it?

There is perhaps no single product in kitchendom more underrated and undercut than the Dutch oven. Now treated as décor as much as it is cookware, they sit atop ranges, about as used a lighthouse in 2020 &mdash that is if a person even owns one. If not, it&rsquos because someone thought they didn&rsquot need one, or their Instant Pot could do the job, or some other patently incorrect excuse.

Frying, browning, braising, and stewing &mdash name another piece of cookware that doesn&rsquot just do those things, but excels at them. The best have high price tags (you don&rsquot have to start with the best), but that doesn&rsquot mean they&rsquore for the landed gentry &mdash the Dutch oven is the master of the one-pot, very-few-ingredients, minimal-cleanup meal. An investment in a Dutch oven, if made wisely, is one that will pay for itself for the duration of your days on earth. Here are 25 recipes that show off its versatility (and yes, they do look good on top of your stove).

Bolognese

The gold standard home bolognese recipe ripped from the pages of Marcella Hazan&rsquos cookbooks. There are no shortcuts here, but it&rsquoll be worth it.

Dried Beans

Dried beans > canned beans. They taste better, aren&rsquot covered in preservatives and salt and they aren&rsquot hopelessly mushy. Soak them overnight, bring them to a boil before lunch and let them simmer until just before dinner. Put the lid on so water doesn&rsquot boil out too quickly.

Coconut Chicken Curry

Stew the curry sauce for a few hours longer than the recipe calls if you feel like it (before you add the coconut, though). It&rsquoll develop new and bigger flavors. Plus, a Dutch oven makes it a one pot meal.

Risotto

When making this risotto in a Dutch oven, be sure to use a wooden or silicone spoon/stirrer. Metal utensils will scratch the enameling, which can result in ruining of a very expensive kitchen tool.

Pozole

There are many ways to make pozole, a Mexican stew based around hominy, peppers and meat. This one utilizes guajilo peppers (which makes it pozole rojo), but you could very well make it with green chiles and tomatillos for a totally different vibe. Cook the blended sofrito for as long as you like (lid on) &mdash it&rsquoll only get richer and deeper in flavor.

Chicken Thighs with Tomato, Orzo, Olives, and Feta

This is the quintessential, easy-as-hell weeknight meal, all cooked in a Dutch oven and most of which you already have in your food stocks. If you thought Beef Bourguignon was all a Dutch oven was good for, you were wrong.

Chicken and Dumplings

Born of need and scarcity, chicken and dumplings is the humblest in the pantheon of Southern food (yes, moreso than even fried chicken). It was made in times when meat wasn&rsquot so easy to come by, but, if done right, would never disappoint. It is a dish that is purely about the enriching of basic, cheap food, and for that there is no better vessel than the Dutch oven.

French-Style Pork Stew

Courtesy of the recipe and kitchen gear testers at America&rsquos Test Kitchen, a classic (but not-well-enough-known) French dish that isn&rsquot overly-indulgent or pompous. It&rsquos a pork stew that is sort of a French take on throw-everything-in-a-pot-and-let-it-rip recipes.

Caldo Verde

Traditionally served as a first course in its native Portugal, caldo verde is a silky soup of potatoes, sausage and a smattering of spices and greens. The Dutch oven&rsquos ability to release a low, but steady stream of moisture thickens the mixture into a velvety, rich, comfort food. It is a humble dish that&rsquos easy to make, but still delicious and obscure enough to impress friends and family.

Linguine and Clams

Steam. Steam is the engine by which clams are best prepared. Steam is also something the Dutch oven is uniquely qualified to create and cook with. This is a classic recipe that, apart from the clams and maybe anchovies, you probably have everything to make already.

Hoppin&rsquo John

A Southeastern side courtesy of the biggest magazine in the Southeast, Hoppin&rsquo John is essentially a practice in lifting fatty meat, peas and rice into something much, much more. Remember to fluff the rice.

Chicken Fricassee

Another example of French cuisine being far more than stuffy, heavy chef food. Fricassee is basically an in-between of sautéeing and stewing chicken and vegetables. In other words, it won&rsquot take as long as a stew, but it will carry more and richer flavors than a straight sautée.

Red Wine-Braised Short Ribs

It&rsquos doubtful there&rsquos a more classic Dutch oven recipe than braised short ribs. It flexes the best aspects of the Dutch oven &mdash searing, reducing liquids over time and superior heat retention &mdash and the final dish is about as impressive as home cooking gets. Just don&rsquot skimp on the wine.

Broccoli Beer Cheese Soup

A very Midwestern soup that&rsquos the equivalent of throwing a bunch of things that are good in a pot and turning up the heat. Aside from the namesake beer and cheese, there are not a whole lot of mandatory ingredients in a beer-cheese soup &mdash this one includes broccoli so you don&rsquot feel as bad for indulging.

Bread

Yes, bread. Once again, a food that requires a mixture of moisture, heat and dryness to allow it to rise, cook through and develop a gorgeous crust is a food that is suited perfectly for the Dutch oven. Pro tip: throw wax paper down for easier removal.

Sun-Dried Tomato & Sausage Pasta

Use this as a foundation for a thousand pastas to come. Simply brown a protein with garlic and a decent veggie, throw dry pasta and your preferred liquid in, bring to a simmer until the pasta is cooked through. This is the beginning of mastering the one pot meal.

Chicken Coq au Vin

This is a dish with a fancy name. It also tastes and looks fancy, but it isn&rsquot all that troubling to make. More or less, you&rsquore adding more and more ingredients to your Dutch oven and taking it in and out of the oven. Pay close attention to how quickly the wine is reducing if you let it get too low your food will begin to burn.

Whole Roasted Chicken

Not to belabor the point, but you can cook anything in a Dutch oven and it will come out juicier than you could&rsquove prepared it otherwise. A whole bird and a smattering of veggies with a bit of salt is all that&rsquos needed for a supremely moist protein with minimal effort or babysitting. Make a gravy out of the jus and throw the chicken on a roasting rack and into a broiling oven to crisp the skin if you want to go the extra mile.

Pulled Pork

This is how you make pulled pork when it&rsquos raining. Serious Eats notes, rightly, that the Dutch oven is perfect for developing the crucial mix of wetness and bark that slow cookers and instant pots fail completely at. The key is, again, the release of some moisture, but not all.

Cobbler

Don&rsquot let anyone fool you &ndash crumbles and cobblers are the lazy man&rsquos pies and custards, and there&rsquos not a damn thing wrong with that. Quite literally just cook a filling of fruit, sugar and whatever tertiary ingredients you fancy, throw some biscuits or dumplings over the top and bake with the lid on for a bit. If you don&rsquot put ice cream on top afterward it hardly even counts.

Roasted Goat with Potatoes and Onion

It&rsquos Greek and, yet again, it&rsquos simply a matter of throwing things in the Dutch oven and letting them cook for a couple hours. The combination of low and consistent heat breaks down the collagen in the goat and converts it into gelatin, which makes for meat that doesn&rsquot require a knife to cut through.

Fried Chicken

In the words of Garden & Gun editors, &ldquo&hellipthis is fried chicken in its most fundamental form.&rdquo If you thought the Dutch oven was only good for low-and-slow cooking, you were wrong (bonus points if you fry in bacon fat).

Chicken and Brunswick Stew

To those forlorn souls who&rsquove yet to find themselves in front of a cup of Brunswick stew, I&rsquom sorry. This version adds in chicken to make what&rsquos traditionally a side the main attraction. The result is a more fulfilling Brunswick stew that retains all of its weirdness.

Beef Stew

One of the signs that cold weather has arrived, the beef stew is best prepared in a Dutch oven. Find the cheapest meat and cut the veggies as large as possible so they don&rsquot break into too small of pieces. Also, do not skip the flour, even though you&rsquoll want to.

Chili

This recipe for chili is camp-centric, but it doesn&rsquot have to be. All the reasons you cook with a Dutch oven play a part in making a richer chili experience. As noted in the recipe, you can sub out the meat listed for any fatty meat full of connective tissue &mdash it will all be broken down by serving time.