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58 recipes tagged with dutch oven.
6 servings Carnitas are traditionally made by frying pork from start to finish in a lazily bubbling bath of lard, or manteca. The results are spectacular…
6 to 8 servings According to legend, this braise was served to Napoleon after he had fasted through his victorious battle at Marengo. The dish, composed…
About 8 cups; 4 servings For Mushroom Barley Soup, omit the beef. Begin by heating the butter or oil over medium heat. Add the mushrooms and shallot and…
4 to 6 servings This dish was originally intended for cooking old stewing chickens. Marion Becker’s original headnote wryly stated “Whenever we see one of…
4 servings A classic combination with scores of variants around the world. This Spanish-leaning version is tinted with fragrant saffron; for the broth-y…
2 round loaves While this recipe is long, the process is really quite simple. There are different stages at which the dough can be retarded if you need to…
A classic Belgian beef and beer stew, slowly simmered with onions, garlic, and dark lager until tender. Served with boiled new potatoes for a hearty…
8 to 10 servings This deluxe chili was refined by noted camp chef Matthew T. MacLeid, Esq. on his countless sojourns in Kentucky’s Rockcastle River Gorge…
A hearty stew with chicken thighs, sweet Italian sausage, bacon, and cannellini beans, topped with a crispy breadcrumb crust. Perfect for a comforting…
4 servings Oxtails need the gentle, slow heat of a braise to soften their connective tissue. The result is a dish with a rich beef flavor and a velvety…
A classic Chicago sandwich featuring slow-cooked, thinly sliced beef simmered in a savory broth, served on crusty rolls with giardiniera.
4 servings Delicious anytime, but especially evocative of autumn. Please read About Wildfowl and About Pheasant.
4 to 6 servings A winter favorite, especially when prepared with mutton chops. The meat is traditionally not browned here, but you may brown the meat…
A quick and flavorful chicken curry made with garam masala, ginger, and yogurt. Ready in 30 minutes, it's perfect for a weeknight dinner served over rice.
6 servings In this popular New Mexican stew, meat is marinated in a paste made from dried chiles. In the Southwest, this stew is typically served with…
A braised lamb shoulder roast cooked low and slow with vegetables, wine, and herbs until fork-tender. Served with a rich, savory sauce.
6 servings Our absolute favorite cut to use here is the collar, or coppa roast.
12 servings Though no substitute for real-deal Smoked Pork Shoulder, this indoor method is much easier and quicker. The shoulder braises in its own juices…
4 servings Unlike back ribs, which are mostly bone, short ribs offer a good amount of rich-tasting meat. We prefer English-style short ribs for this…
8 servings Ask your butcher to roll and tie the pork belly for you if possible. If that’s not an option, rolling the belly is much easier with two people…
8 servings The addition of fresh cabbage to the traditional pairing of pork and sauerkraut gives this dish another dimension of flavor.
4 servings Shanks contain a good deal of connective tissue, which, when braised, produces a velvety sauce. Preheat the oven to 300°F.
2 servings Please read Cooking Wildfowl and About Partridge and Grouse.
A flavorful Mexican-inspired chicken dish with a creamy almond and orange sauce, served with tortilla chips.
About 14 cups; 6 to 8 servings Based on Megan’s great-grandmother’s recipe. You can make this with store-bought chicken stock, a shredded rotisserie…
6 to 10 servings The key to a moist and tender pot roast is to cook the meat at a bare simmer. If your pot and lid are ovenproof, you may cook the roast…
4 servings Cecily Brownstone, a friend of Irma and Marion’s, contributed this time-tested formula in the early 1960s. According to her, the dish owes its…
About 30 pieces For a vegetarian version, omit the lamb, double the amount of rice, and add ½ cup dried currants and 2 tablespoons toasted pine nuts to…
A classic French beef stew braised in red wine with bacon, carrots, and mushrooms. Rich and hearty, perfect for a comforting meal.
A hearty beef stew with five-spice powder, root vegetables, and spinach, simmered until tender. Finished with fish sauce and lime juice for a savory…
3 to 6 servings For this recipe, the birds can be skinned and in parts. Please read About Small Game Birds. Preheat the oven to 300°F.
6 to 8 servings Use any combination of sturdy cooking greens as a substitute for the spinach and mustard: Amaranth, lamb’s quarters, collards, turnip…
6 to 8 servings As with all stews, the flavors deepen if chilled overnight and reheated. Also, once chilled, the fat is easily skimmed from the top.
A classic French beef stew made with tender chuck, bacon, mushrooms, and pearl onions in a rich red wine sauce. Slow-braised to perfection, it's served…
6 to 8 servings Traditionally, this dish is cooked in a covered casserole; the flesh ends up succulent but the skin will not brown. For the sake of…
A creamy chowder with halibut, bacon, potatoes, and corn. Perfect for warming up on the boat or at home.
Carnitas tacos with a kick, made by braising pork shoulder then crisping under the broiler. Serves a crowd with warm tortillas and toppings.
A classic New Orleans Creole dish featuring seared boneless pork loin slow-cooked in a spicy tomato gravy, served over creamy grits and topped with…
Jerk-spiced pulled pork sliders with a tangy mango cream sauce, served on buttermilk sourdough biscuits. A flavorful and tender dish perfect for…
A hearty beef stew with Chinese five-spice, star anise, and cinnamon, simmered with root vegetables and finished with spinach, fish sauce, and lime juice.
A hearty chili made with ground beef, tomatoes, and cannellini beans, seasoned with cumin and chili powder. Quick and satisfying for a weeknight meal.
A hearty American-style chicken fricassee with a rich, creamy sauce. Browned chicken is simmered with onions, leeks, mushrooms, and fresh herbs, then…
Lamb shanks are braised low and slow in a rich red wine sauce with herbs and vegetables until fall-apart tender. Serve with creamy polenta for a hearty…
A hearty hamburger soup with ground beef, potatoes, carrots, bell pepper, and kidney beans in a tomato-beef broth. Inspired by Ree Drummond's recipe, this…
A classic pot roast made with chuck, rump, or flank steak, slow-cooked until tender with onions and bay leaves. Perfect for a Sunday dinner with leftovers…
A hearty multigrain sourdough bread made with wholemeal flour, sunflower seeds, linseeds, cracked rye, and rolled oats. The dough is fermented overnight…
A classic French braised chicken dish made with dry rosé wine, mushrooms, pancetta, and fresh tarragon. The chicken is browned then slowly cooked in the…
A hearty chili made with ground beef and brisket, black beans, and sweet potatoes. It's a meat-lover's dream with gentle heat and natural sweetness.
A hearty chicken potpie loaded with vegetables and savory gravy, topped with buttermilk biscuits. This version is inspired by a classic Swanson potpie and…
A rustic sourdough boule made with whole wheat and rye flours, with a chewy crust and tangy flavor. This recipe spans two days but requires minimal active…
A classic pulled pork recipe made with boneless pork shoulder, slow-cooked in a tangy tomato-based sauce with spices. The pork is seared, then simmered…
A thick and hearty Brunswick stew made with chicken, pulled pork, lima beans, and corn, simmered with a tangy vinegar sauce. Perfect for feeding a crowd.
Decadent braised short ribs with a bright citrus gremolata that cuts through the richness. Slow-cooked until tender, these ribs are perfect for special…
A rich and hearty Bolognese sauce made with ground veal and pork, simmered with San Marzano tomatoes, milk, and herbs, served over rigatoni and finished…
A quick and easy chicken mole made with Nutella for a rich, sweet-savory sauce. Simmered with onions, garlic, chili powder, and salsa, then served over…
A quick and flavorful pork and hominy soup with cumin, coriander, and ancho chili. Ready in 30 minutes.
Beef brisket is braised in dark beer with vegetables until tender, then served with a reduced sauce. This hearty dish is perfect for feeding a crowd and…
A simple no-knead bread with a crisp crust and chewy interior, requiring minimal effort and a long fermentation.
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