From stovetop to oven, or oven to table, Dutch ovens are prized for their adaptability, their durability, and their one-pot cooking ease. The 25 easy-to-follow recipes in these pages describe how to cook everything from long-simmered braises and sautés to soups, side dishes and even crusty breads. Beautiful, full-color photographs and a special section on tips and tricks help provide everything you need to know to make the most of this venerable kitchen tool.
Recipes include the following:
Beef - Game Day Chili, Maple-Bourbon Short Ribs, Five-Spice Beef Stew
Poultry - Buttermilk Fried Chicken, Faux Chicken Pho, Braised Chicken with Olives, Artichokes & Preserved Lemon
Pork - Pork Belly Ramen, Carnitas with Pickled Red Onions
Seafood - Bouillabaisse, Shrimp & Grits
Pasta, Breads, and Sides - Asparagus & Pea Risotto with Parmesan & Mint, Pasta & Cannellini Bean Soup, Easy Overnight Bread, Summer Vegetable Lasagna