7 Ways With a Dutch Oven

Use one of your favorite kitchen tools for more than simple stew.

  • Big-Batch Cooking
    Story by Maureen Callahan, Photo: Beau Gustafson; Styling: Mindi Shapiro Levine

    Big-Batch Cooking

    Dubbed "Dutch ovens," big pots with tight fitting lids are perfect for stewing, braising, or cooking up family-size batches of everything from chili to oatmeal.
  • Spiced Apple-Pecan Oatmeal
    Story by Maureen Callahan, Van Chaplin

    Spiced Apple-Pecan Oatmeal

    For those times when you need a big batch of oatmeal for family or guests, this fancy version of the breakfast favorite, laced with dried apples, vanilla and toasted pecans, is guaranteed to please. Make a batch for yourself on a weekend and reheat the delicious leftovers during the busy workweek.
  • One-Pot Pasta
    Story by Maureen Callahan

    One-Pot Pasta

    Packaged ravioli, ground beef, sliced mushrooms, bottled marinara, and shredded mozzarella all cook together in one pot, making for a fast and hearty weeknight supper that’s big on flavor and light on clean up.
  • Winter Squash Risotto with Radicchio
    Story by Maureen Callahan, Randy Mayor

    Winter Squash Risotto with Radicchio

    Sweet hubbard squash and bitter radicchio add beautiful color and flavor to this creamy Parmesan-laced risotto. If you can't find hubbard squash, other winter squashes such as butternut or acorn will work just fine.
  • Angela's Stovetop Chicken
    Story by Maureen Callahan, Photo: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine

    Angela's Stovetop Chicken

    Hard to believe, but a whole chicken can bake easily in a Dutch oven, saving both energy and space. Yes, it takes an hour and five minutes to cook, but, just like oven-roasted birds, you can nestle this one in the pot and forget about it while it cooks.
  • Steamed Mussels and Clams with Two Sauces
    Story by Maureen Callahan, Photo: Becky Luigart-Stayner; Styling: Cindy Barr

    Steamed Mussels and Clams with Two Sauces

    For an unusually quick meal, steam mussels and clams (or just mussels alone) in a Dutch oven over a seasoned wine mixture. Serve the seafood in shallow bowls with the cooking broth and crusty bread for dipping. Plate with two pantry-friendly sauces, one a buttery chive and the other a spicy horseradish.
  • Red Bean Chili
    Story by Maureen Callahan, Photo: Antonis Achilleos

    Red Bean Chili

    It's just a basic chili, but this simple mixture of ground beef, canned beef broth, tomato soup, onions, and chili powder takes on a world of satisfying flavor as it simmers on the stovetop. Serve with assorted mix-ins including shredded cheddar, sliced green onions, and sour cream.
  • Bacon-Brown Sugar Brussels Sprouts
    Story by Maureen Callahan, Photo: William Dickey; Styling: Buffy Hargett

    Bacon-Brown Sugar Brussels Sprouts

    If the oven is tied up with roasted chicken or a casserole, throw together this super fast vegetable side dish on the stovetop using your Dutch oven. Tame pungent Brussels sprouts with a sprinkle of crisp bacon and sweet brown sugar and a splash of chicken broth.
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