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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    • Categories: Sandwiches & burgers; Quick / easy; Main course; Mexican
    • Ingredients: garlic; canned chipotle chiles in adobo sauce; cilantro; oranges; Worcestershire sauce; chicken breasts; yellow mustard; flour tortillas
    • Categories: Stews & one-pot meals; Main course; Mediterranean
    • Ingredients: chicken breasts; eggplants; onions; ground coriander; ground fenugreek; canned diced tomatoes; chicken broth; bulgur; curry powder; cilantro; baby spinach
    • Categories: Stews & one-pot meals; Main course
    • Ingredients: chicken breasts; leeks; pearl couscous; chicken broth; baby spinach; Parmesan cheese; frozen peas; heavy cream
    • Categories: Curry; Main course
    • Ingredients: curry powder; onions; heavy cream; fresh ginger; chicken breasts; potatoes; cauliflower; frozen peas; yogurt; cilantro
    • Categories: Rice dishes; Stews & one-pot meals; Main course; Spanish
    • Ingredients: shrimp; garlic; chicken thighs; red peppers; Spanish chorizo sausages; onions; canned diced tomatoes; Valencia rice; chicken broth; dry white wine; saffron; bay leaves; mussels; frozen peas; parsley; lemons
    • Accompaniments: Aïoli
    • Categories: Sauces, general; Cooking ahead; French; Vegetarian
    • Ingredients: egg yolks; store-cupboard ingredients
    • Accompaniments: Paella
    • Categories: Pies, tarts & pastries; Main course; Spring
    • Ingredients: puff pastry; leeks; carrots; garlic; tomato paste; chicken broth; heavy cream; soy sauce; bay leaves; chicken thighs; eggs; asparagus; frozen peas; tarragon; lemons
    • Categories: Salads; Main course
    • Ingredients: Worcestershire sauce; garlic powder; beef sirloin steak tips; fingerling potatoes; mayonnaise; sour cream; celery; red onions; prepared horseradish; parsley
    • Categories: Sauces for meat; Main course; Italian
    • Ingredients: beef strip steaks; cremini mushrooms; onions; oregano; roasted red peppers; sun-dried tomatoes in oil; balsamic vinegar; basil
    • Categories: Stews & one-pot meals; Main course; Mexican
    • Ingredients: corn tortillas; canned diced tomatoes with green chiles; beef broth; ground beef; onions; garlic; chile powder; ground cumin; tomato sauce; Monterey Jack cheese; jalapeño chiles; cilantro; hot sauce
    • Categories: Sandwiches & burgers; Main course
    • Ingredients: ground beef; soy sauce; onion powder; tomato paste; sharp cheddar cheese; hamburger buns
    • Categories: Rice dishes; Stews & one-pot meals; Main course; South American; Central American
    • Ingredients: pork butt; onions; garlic; bay leaves; red peppers; ground cumin; dried oregano; rice; sazón with coriander and annatto; frozen peas; pimiento-stuffed green olives; cilantro
    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: canned cannellini beans; canned diced tomatoes; chicken broth; Italian sausage links; onions; kale
    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: Greek yogurt; panko breadcrumbs; eggs; mint; garlic; oregano; ground cinnamon; ground lamb; onions; orzo pasta; chicken broth; dry white wine; cherry tomatoes; feta cheese
    • Categories: Main course
    • Ingredients: garlic; dried red pepper flakes; cherry tomatoes; capers; thyme; halibut steaks
    • Categories: Curry; Main course; Thai
    • Ingredients: canned coconut milk; Thai green curry paste; fish sauce; shrimp; shiitake mushrooms; snow peas; red peppers; Thai chiles; basil; mint; limes
    • Categories: Salads; Main course
    • Ingredients: pearl barley; bacon; sea scallops; apple cider vinegar; fennel; apples; frisée lettuce
    • Categories: Egg dishes; Main course; Tunisian
    • Ingredients: Swiss chard; onions; garlic; ground coriander; baby spinach; frozen peas; eggs; Aleppo pepper; feta cheese; dill; mint
    • Categories: Rice dishes; Sauces, general; Main course; Vegetarian
    • Ingredients: yogurt; lentils; basmati rice; shallots; ground coriander; ground cumin; ground cinnamon; baby spinach; slivered almonds
    • Categories: Pasta, doughs & sauces; Main course; Japanese; Vegetarian; Vegan
    • Ingredients: shiitake mushrooms; mirin; rice vinegar; soy sauce; fresh ginger; dried shiitake mushrooms; toasted sesame oil; chile and garlic sauce; mustard greens; udon noodles
    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: bacon; onions; anchovies; fennel seeds; dried red pepper flakes; canned diced tomatoes; chicken broth; rigatoni pasta; pecorino Romano cheese; parsley
    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: panko breadcrumbs; Parmesan cheese; lemons; pancetta; dry white wine; chicken broth; bucatini pasta; baby kale; frozen peas
    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: shallots; thyme; cremini mushrooms; butternut squash; chicken broth; rigatoni pasta; heavy cream; Parmesan cheese; chives; pine nuts
    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: ground beef; pancetta; onions; carrots; celery; tomato paste; dry red wine; beef broth; Parmesan cheese; pappardelle pasta

Notes about this book

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Notes about Recipes in this book

  • 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.

    • skrochbillings on March 20, 2023

      Flavor was good, but didn’t love how soggy the tortillas got in the casserole.

  • 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.

  • Classic beef stew

    • Liz_Young on December 21, 2022

      I used 1# stew meat, and halved all the other ingredients. This was fantastic - maybe the best beef stew I've ever had!

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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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