7 Ways With a Dutch Oven

February 13, 2009
Photo: William Dickey; Styling: Buffy Hargett
Use one of your favorite kitchen tools for more than simple stew.
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Big-Batch Cooking

Photo: Beau Gustafson; Styling: Mindi Shapiro Levine
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.
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Spiced Apple-Pecan Oatmeal

Van Chaplin
Spiced Apple-Pecan Oatmeal Recipe
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.

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One-Pot Pasta

One-Pot Pasta Recipe
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.
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Winter Squash Risotto with Radicchio

Randy Mayor
Winter Squash Risotto with Radicchio Recipe
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.

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Angela's Stovetop Chicken

Photo: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine
Angela's Stovetop Chicken Recipe
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.

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Steamed Mussels and Clams with Two Sauces

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Steamed Mussels and Clams with Two Sauces Recipe
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.
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Red Bean Chili

Photo: Antonis Achilleos
Red Bean Chili Recipe
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.

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Bacon-Brown Sugar Brussels Sprouts

Photo: William Dickey; Styling: Buffy Hargett
Bacon-Brown Sugar Brussels Sprouts Recipe
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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