America's Test Kitchen Special Issue: Cook It in Your Dutch Oven (2020)

  • Coconut shrimp with mango dipping sauce (page 8)

    from America's Test Kitchen Special Issue: Cook It in Your Dutch Oven (2020) America's Test Kitchen Special Issue

    • Categories: Dips, spreads & salsas; Sauces for fish; Sauces, general; Main course
    • Ingredients: frozen mangoes; peach preserves; limes; cilantro; shallots; jalapeño chiles; all-purpose flour; sweetened shredded coconut; panko breadcrumbs; ground cayenne pepper; lager beer; canned coconut milk; shrimp; peanut oil
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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.

  • 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.

  • Indoor pulled pork with sweet and tangy barbecue sauce

    • kbrooks on May 16, 2025

      Made this exactly as written and it's wonderful! The sauce is really tangy.

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  • Published Feb 04 2020
  • Format Magazine
  • Page Count 96
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

It may be your prized pot, but do you really know your Dutch oven's true value in cooking? You'll get better results when you prepare dishes of all kinds in this multitasker, thanks to its cast-iron construction and its heavy lid that traps moisture for succulent meats and crisp-crusted breads. The broad surface browns food like a dream, and deep sides accommodate nearly any meal. Even desserts such as a cobbler or molten chocolate cake benefit from the pot's superior heat retention, staying perfectly warm at the table. So make room in the front of your cabinet because with these recipes you'll reach for your Dutch oven again and again.