Dutch Oven
85 recipes found
Cheesy Chicken Parmesan Meatballs
This one-dish dinner takes inspiration from chicken Parmesan, but eliminates the fuss of breading and frying chicken cutlets. Instead, chicken meatballs are the star, delivering an equally comforting and satisfying meal. The unexpected secret to these tender meatballs is tofu, which keeps them juicy. Simply press pieces of tofu between your fingertips to create small crumbles that resemble ground meat. The addition of ricotta creates a creamy texture, as well as great flavor. The meatballs are simmered in marinara sauce with red bell peppers, which infuse the sauce with fresh flavor and natural sweetness. Sharp and tangy provolone completes the dish, although mozzarella could be used for milder flavor. Enjoy over buttered egg noodles, or with crusty bread to sop up the sauce.
Jamaican Oxtail Stew
Here is a midwinter cook-up of deep fragrance and lingering heat, a trade-wind stew that emerged in Jamaica and made its way north. It is oxtail stew, brown and steaming, light with ginger and thyme, pungent with allspice and soy, a taste of the Caribbean to warm winter’s heart. You could make and eat it today while reading Derek Walcott poems as the afternoon vagues into indigo — or allow it to cure into greater magnificence overnight, and stretch out its gravy for the course of a week. Paired with bowls of coconut-scented rice and peas, a staple of the Caribbean diet, it makes for an excellent family dinner or a transporting lunch, as if the flavors within it were a spur to memories of better times, in warmer climes, with soft sand on your feet and a kiss of sun upon your shoulders.
Soy-Braised Vegetable Jjim (Korean Vegetable Stew)
Inspired by Korean kalbi jjim (braised short ribs), this satisfying vegetarian one-pot meal features cremini mushrooms alongside hearty potatoes, squash, carrots and Korean radishes. The vegetables braise and release sweet juices into the pot, creating a deep, savory sauce infused with fragrant garlic and ginger. Since this stew is all about the vegetables, treat them well by cooking it in the oven. It’s gentler on the vegetables, which have a tendency to fall apart when cooked over direct, aggressive heat. Vibrant orange kabocha squash has a rich, firm flesh, but lighter butternut squash is a good alternative. Leftovers can be transformed into a versatile tasty ragù: Simply chop the vegetables, simmer with crushed tomatoes and finish with grated Parmigiano-Reggiano.
Oven-Braised Guinness Beef Stew With Horseradish Cream
Classic beef stew is good, but this sophisticated beef stew — enriched with beer, cocoa powder and espresso — is really something special. Start by browning the beef and making a quick roux to guarantee a thick, flavorful stew instead of a watery, bland soup, and finish with hit of balsamic vinegar and lemon juice to balance out the rich, round notes. Dried shiitake mushrooms provide another layer of complexity, but if you can’t find them, leave them out. The stew will still be delicious. Top big bowls of it with swirls of tangy horseradish cream. (Here are slow cooker and pressure cooker versions of the recipe.)
Creamy Spinach-Artichoke Chicken Stew
This creamy chicken stew is spinach-artichoke dip reimagined as a simple stovetop braise. It comes together quickly, thanks to frozen spinach and jarred artichoke hearts, though if you have time, there is also a slow-cooker version of this recipe. Fresh dill and scallions are added just before serving, and provide bright, herbal flavor that offsets the richness of the finished dish.
One-Pot BBQ Pork and Beans
Two beloved barbecue staples are cooked together in one pot (or a slow cooker) for mutually beneficial results. As the pork shoulder braises, the pork juices flavor the barbecue sauce and the sauce tenderizes the pork. Beans are then added to soak up the deeply concentrated sauce. The recipe uses store-bought barbecue sauce enhanced with the smoky heat of canned chipotles in adobo and brown sugar, which helps glaze the pork. Because every barbecue sauce is different, taste and adjust yours as needed. (To mimic a North Carolina-style sauce, add apple cider vinegar with the beans, or yellow mustard for a South Carolina-style sauce, or even gochujang and soy sauce for a Korean-inspired take.) To serve, slice the pork or shred it into pulled pork. Cornbread, biscuits or Texas toast are great additions.
Garlic-Braised Chicken
“It’s the only place where you can find a giant vat of peeled garlic, because it’s the only place that truly understands how much garlic you’ll need for the kind of food your people eat,” Michelle Zauner writes about the supermarket H Mart in her memoir, “Crying in H Mart.” Thankfully, many other grocery stores now sell containers of peeled garlic cloves. If you don’t already buy those, then this recipe is a great reason to start. Chicken thighs, white pepper, chardonnay and 20 garlic cloves are all you need for this zinger of a one-pot meal, which braises in an hour. In that time, chicken fat, wine and water turn into a luscious sauce packed with garlicky redolence. The white pepper, musky and full of earthiness, is a key taste here, so don’t skip it.
Dutch Oven Chicken and Vinaigrette
This is a simple dish: chicken that’s a little bit braised and a little bit roasted in a covered Dutch oven. The seasonings — garlic, onions, herbs and lemon — are basic and border on assertive until they cook together, when their aromas intensify and their flavors soften. Putting half the aromatics in the pot with oil and wine, tucking the other half inside the chicken and cooking in this enclosed, steamy environment means that everything that goes into the pot goes into the chicken. When the chicken’s cooked through, pour off the pan juices, crush the tender garlic and add sharp mustard and vinegar to make a vinaigrette that’s as good over salad greens as over the chicken.
Jim Harrison’s Caribbean Stew
Jim Harrison, the poet and epicure, hunter and fisherman, novelist, essayist and enthusiastic cook, published a version of this recipe in the literary magazine Smoke Signals in 1981. I adapted it more than three decades later, after Harrison's death in 2016. The key ingredients: a lot of tomato paste and a good, floral hot sauce, ideally made with Scotch bonnet peppers, which combine in marvelous ways. Parboiling the ribs allows the recipe to come together relatively quickly, and the cooking otherwise is totally serial: one step after another until you slide the pot into the oven and allow the heat to do its work. Substitute different meats, or fewer, if you like, depending on availability.
One-Pot Braised Chard With Gnocchi, Peas and Leeks
Adding a package of prepared potato gnocchi to a pot of braised greens turns a side dish into a vibrant one-pot meal fit for weeknights. The chard stems, leeks and peas are nubby and colorful next to the pillowy gnocchi, while a combination of butter and white wine makes the sauce rich and tangy. For extra creaminess, serve this with dollops of fresh ricotta stirred in at the last minute. Or skip the ricotta for a lighter meal.
Mushrooms and Dumplings
This hearty vegetarian riff on chicken and dumplings uses meaty fresh mushrooms and concentrated dried mushrooms to quickly build layers of rich flavor. Dried shiitakes, normally rehydrated before using, are grated into a fine powder that dissolves and fortifies the broth with intense mushroom umami. Make the dumpling mixture while the stew cooks and allow it to rest in the fridge for more tender dumplings. Once simmered, they emerge light and spongy on the outside, and slightly chewy on the inside. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
The Best Clam Chowder
This is a basic New England clam chowder, though with leeks used in place of the traditional onions, and a splash of wine to add a floral note. Also: thyme. Very continental! It is shockingly delicious and deserves its title as best. Bacon will add a smoky note to the stew. If you use it, it may be worth it to go the whole distance and get expensive double-smoked bacon instead of the standard supermarket fare. The salt pork, which is not smoked, will take the meal in the opposite direction, emphasizing the pure flavor of the clams.
Peruvian Pork Stew With Chiles, Lime and Apples
Spicy and sweet, this Peruvian stew is rich with apples and onions and scented with chiles, lime and cloves. It’s not at all difficult to make, and it takes less time than you would think, about two hours from start to finish. As you brown the pork on all sides in a pot, sauté the onions and apples with the chiles, bay leaves and cloves in another. Combine everything and braise until the pork is very tender and falling apart. If you’d like to make it in a slow cooker, put everything into the crock after browning and sautéing and turn the cooker on high. It will be ready in four to six hours.