Heavily cast in iron with enamel to ensure slow, even cooking, the Dutch oven with its tight-fitting lid seals in steamy flavors for slow-cooked stews, soups, and meat dishes. Browse recipes specially chosen for your beautiful warhorse, that Dutch oven.See Popular Dutch Oven Recipes
This gorgeous dish of layered shellfish and seafood is based on a recipe that sommelier Richard Betts found in a 1995 issue of F&W. He still has the original cooking-stained recipe, though the pot he makes it in is even older: a Dutch oven that's been in the Betts family since 1839. "It's pretty wild," he says. "Civil War meals were cooked in that pot!" Betts freely adapts the recipe to whatever looks best at the market, but he always follows the same formula: fish on the bottom, shellfish on the top. "It's so impressive," he says. "When you pull it out of the oven, people freak."
Made with pumpkin puree, warm spices, and a handful of other ingredients, this creamy all-purpose spread is delicious on pancakes, muffins, and toasted bread.
You will need a 5- to 6-quart Dutch oven and steamer or a tamale steamer for this Mexican-inspired main dish recipe. For a shortcut version of the homemade sauce, substitute canned enchilada sauce.
"A good sauce is the bridge between the meat and the wine," says Ken Frank. When pairing beef with Cabernet, he usually serves a hearty red-wine sauce, like the one on these short ribs. Veal stock gives the dish extra-deep flavor, but chicken stock (preferably homemade) works well too.
For a comforting wintry meal, F&W Test Kitchen Supervisor Marcia Kiesel adopts Simple French Food author Richard Olney's method of roasting lamb shanks at a low temperature with no added liquid. The spare ingredients yield an incredibly rich sauce that infuses the beans. The currant and berry notes in a right bank Bordeaux brighten this luxurious dish.
Make this beef and bean chili for game day with friends or when you're expecting a crowd for dinner.
Chiles rellenos (literally, stuffed chiles) are a classic Tex-Mex dish of roasted poblanos filled with cheese or meat, then battered and fried. For his version, Tim Love scoops succotash into poblanos, then grills the chiles rellenos in a cast-iron pot for smokiness.
For this one-pan dish, Grace Parisi roasts chicken legs on a bed of potatoes and kale so the meaty juices keep the vegetables moist.
Coffee and cocoa powder flavor this easy dinner. Serve the chili with corn bread muffins.
This condiment, made with green tomatoes, apples, and onion, has a nice balance of sweet and tangy. Use it as a sandwich topper or serve with grilled meats.