Cook It in Your Dutch Oven: 150 Foolproof Recipes Tailor-Made for Your Kitchen's Most Versatile Pot by America's Test Kitchen Editors

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  • Beef enchilada casserole

    • AngelNewsi on September 19, 2019

      Made 9/18/19: It's delicious and a big hit with my husband. HOWEVER, I think I used every bowl in my house and it's a ton of prep work. For me, it's definitely not something I can make during the week without help from someone other than my 3 year old.

  • Roasted poblano and white bean chili

    • Kiyah on March 07, 2022

      I made this true to the recipe except that I used frozen corn because corn on the cob is out of season. For all the extra fiddling of roasting peppers and corn, and using the food processor, it was not any better than my standard chili recipe that takes 20 minutes to put together. While still tasty, it wasn't worth the extra time and effort.

  • Green shakshuka

    • whitewoods on July 24, 2019

      Yummy. This was the very first dish that I cooked in my new 5 qt. Le Creuset #29 oval Dutch oven. I wanted a Dutch oven for a very long time and finally found a beautiful used one on eBay. Wasn't sure if all of the ingredients would fit, but they did perfectly. And I'm someone who doesn't like an overstuffed pan or pot at all. I'm always reaching for a bigger pot and will sometimes even switch to one mid-stream if the one I'm already using seems too small. Lovely vegetarian dish with a very strong vegetable flavor, probably due to the Swiss chard stems. I had to use an Aleppo pepper substitute. The book actually recommends one, but they say to include finely chopped red pepper flakes. What? I wasn't about to attempt chopping red pepper flakes. So I created mine using 4 parts of paprika to one part cayenne pepper with a pinch of salt.

  • Classic chicken noodle soup

    • whitewoods on October 13, 2019

      Mom is sick with a cold--so I decided to make this. It was pretty good. I didn't see that one onion is for the broth and another is for the soup, and I only had one. So I had to throw the onions from the broth back in the soup. I know that's not how you're supposed to do it, but it still tasted good all the same. However, you really need a big Dutch oven for this one. Mine is only a 5 quart, which is the size recommended in the introduction of this book, but it was filled to the rim during the broth making. I really prefer making soups in a stock pot.

  • Steak tips and horseradish potato salad

    • DaleCooks on December 04, 2020

      Excellent Very quick to prepare

  • Braised chicken with mushrooms and tomatoes

    • lauren424 on April 27, 2022

      This was just okay. It lacked in flavor. I served with rice since I didn't have polenta or egg noodles.

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  • ISBN 10 1945256567
  • ISBN 13 9781945256561
  • Published Dec 04 2018
  • Format Paperback
  • Page Count 328
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

A Dutch oven is the most versatile pot in your kitchen: a soup pot, a deep fryer, a braiser, a roaster, an enclosed bread oven, and the perfect vessel for one-dish meals. Let America's Test Kitchen help you make the most of yours with an abundance of creative and approachable recipes tailored to these all-in-one pots.

Don't relegate your prized pot to the back of the cabinet, or save it only for cold-weather stews. Learn how to put your Dutch oven to work every day in so many different ways. Turn out practical yet fun weeknight meals made entirely in one pot, such as Rigatoni with Tomatoes, Bacon, and Fennel; Chicken Pot Pie with Spring Vegetables; and Lamb Meatballs with Orzo, Tomatoes, and Feta. A Dutch oven is ideal for impressive roasts and braises such as Harissa-Rubbed Turkey Breast with Mashed Sweet Potatoes and Braised Short Ribs with Wild Mushroom Farrotto, since it can go seamlessly from stovetop to the oven and maintains steady heat to ensure food cooks perfectly. The enameled surface makes it easy to create flavorful fond without burning.

We'll even walk you through deep frying at home, so you can make perfect Korean Fried Chicken Wings and pub-style Fish and Chips. Plus, a Dutch oven can turn you into an artisanal bread baker overnight (the humid, closed environment produces loaves sporting an airy interior and shatteringly crisp crust). And a range of appealing desserts, from Pear-Ginger Crisp (the pot holds a generous 5 pounds of pears) to Bourbon-Pecan Bread Pudding, benefit from the Dutch oven's high sides and even heating.

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