The Ultimate Dutch Oven Cookbook: The Best Recipes on the Planet for Everyone's Favorite Pot

Get ready to fall in love all over again with your Dutch oven. Through 60 mouthwatering recipes, Emily and Matt Clifton, authors of Cork and Knife, show you just how practical and exciting this essential kitchen appliance can be. Be it sweet or savory, long-simmered or last-minute, there is little you can’t do in your Dutch ovenyour dinners will never feel dull or complicated again. These are just some of the extraordinary dishes you’ll be making time and again for your loved ones:

- Slow-Braised Lamb Shoulder and Potatoes with Yogurt-Mint Sauce
- Olive and Roasted Garlic Pull-Apart Focaccia
- Plum, Raspberry and Almond Crumble
- Hard Cider–Braised Turkey Thighs with Apples and Onions
- Pommes Frites with Three Dipping Sauces
- Beer-Steamed Mussels with Chorizo and Fennel
- Wonton Soup with Homemade Dumplings and Bok Choy

Whether you are gathering your family for a memorable feast, or settling in for a more intimate tête-à-tête between friends, The Ultimate Dutch Oven Cookbook promises a no-fuss (and delectable!) answer to all your mealtime conundrums.

Sample recipes from The Ultimate Dutch Oven Cookbook: The Best Recipes on the Planet for Everyone's Favorite Pot

Blackberry-Ginger Slump with Rosemary Dumplings

While grunts, slumps, buckles and betties all sound like adorably old- fashioned insults, they actually belong to the same family of fruit desserts as cobblers, crisps and crumbles. So what exactly is a slump? Well clear that right up for you A slump is a grunt that is baked in the oven instead of simmered on the stovetop. Capisce? No? Fair enough. All you really need to know is that the combination of sweet blackberries and spicy ginger is a winner, especially topped with dumplings perfumed with just a hint of rosemary. The fact that they slump down into the softened fruit is all part of the vintage charm

(1 Votes)

Creamy Chicken Stew and Chive Dumplings

Our version of this classic recipe results in tender chicken a rich and creamy broth and chive-flecked, light-as-air dumplings. While not traditional, popping the pot under the broiler for a few minutes gives the dumplings a beautiful golden brown crust, a great contrast to their pillowy center. This is Southern fine dining.

(1 Votes)

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password