This hearty one-pot French classic is the perfect remedy for a cold winter night. Chicken is gently simmered with potatoes and butternut squash in a rich bacon and sage sauce.
'Dutch oven' on Serious Eats
Last week on the ol' Weekend Cook and Tell we asked all of you to share your love of that kitchen workhorse, the Dutch Oven. Whether you're sporting Le Creuset, an Emile Henry, or a Lodge, you can do just about anything with this versatile pot; we were curious to see how you all use it.
Like its name implies, a good quality Dutch oven is far more than just a three-legged cast iron pot with a lid—indeed, it's one of the most versatile cooking tools around. You can use it to bake bread or griddle eggs and bacon, but its true purpose is for slow-cooking. With its heavy lid, thick walls, and ability to be heated from both above and below, it's custom-designed for braising projects like chunky chili and slow-cooked beans.
This Alton Brown recipe takes the flavorings from Salisbury steak, but swaps the ground beef for the cube steak. Now, I doubt cube steak in any form would impress those who weren't fortunate enough to have it as a child. As for me, this is straight-up nostalgia on a plate—no A1 necessary.
The pork was incredibly moist, and the apples lent a light sweetness that never became cloying. Served with garlic mashed potatoes and green beans, the meal felt like an indulgence.
While traditionally made in a clay vessel, today's Cook the Book recipe is just as easily made in a Dutch oven. In fact, Andrea Nguyen, author of Into the Vietnamese kitchen, prefers it that way, because a beautiful, crunchy crust...