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Entries tagged with 'Dutch oven'

Chicken in a Pot (Poule au Pot) With Potatoes and Squash

Serious Eats Yvonne Ruperti 4 comments

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. More

Weekend Cook and Tell Round Up: An Ode to the Dutch Oven

Caroline Russock 3 comments

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. More

Campfire Cooking: How To Make Chili In A Dutch Oven

J. Kenji López-Alt 20 comments

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. More

Dinner Tonight: Cube Steak à la Salisbury

Serious Eats Nick Kindelsperger 7 comments

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. More

Healthy & Delicious: Pork Roast en Cocotte with Apples and Shallots

Serious Eats Kristen Swensson Sturt 10 comments

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. More

Cook the Book: Chicken and Vegetable Clay Pot Rice

Serious Eats Michele Humes 4 comments

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... More

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