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.
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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...