Recipes

58 Dutch Oven Recipes for Pastas, Braises, Breads, and More

It’s that time to make the most of your kitchen’s most versatile MVP.
Overhead shot of a Dutch oven filled with braised short ribs in a rich red wine broth.
Photo by Chelsie Craig, Food Styling by Kate Buckens

Weeknight pasta? A Dutch oven can do that. One-pot gingery chicken and rice? That too. These heavy, clunky kitchen staples aren’t just for low-and-slow stews and braises, which is why it’s that time to make the most of your kitchen MVP with an arsenal of recipes that show off its do-it-all versatility. And as a little helpful bonus, here’s how to clean it, once you’ve scraped every bit of dinner from the pot.)

  • A bowl of plain risotto topped with black pepper next to a big pot of risotto.
    Photo by Ted + Chelsea Cavanaugh, Food Styling by Simon Andrews
    3/58

    BA’s Best Risotto Recipe

    With four ways to dress it up, this simple risotto recipe is worthy of a dinner party—but it’s also delicious topped with nothing at all.

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  • This image may contain Dish Food Meal Bowl Stew Lunch and Plant
    Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Ayesha Patel
    4/58

    Red Wine and Soy–Braised Short Ribs

    These richly flavored ribs are a riff on kalbi jjim, a traditional Korean special-occasion dish.

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  • Bowl of Squash au Vin
    Photo by David Malosh, food styling by Rebecca Jurkevich, prop styling by Cindy Diprima
    5/58

    Squash au Vin

    Something very special happens when you give winter squash the coq au vin treatment.

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  • Image may contain Food Dish Meal Bowl Soup Bowl Curry Stew and Soup
    Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Megan Hedgpeth
    6/58

    Oxtail and Red Wine Stew

    Oxtails contain a ton of collagen, which melts into the stew to create an ultra-rich, ultra-silky texture and flavor.

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  • Image may contain Plant Food Produce Vegetable Bean Lentil and Bowl
    Photo by Chelsie Craig, Food Styling by Carla Lalli Music
    7/58

    Pasta e Fagioli

    The key to a soup with fully developed savory flavor starts with the soffritto—a mix of slowly cooked aromatic vegetables.

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  • Bowl of Clams Arrabbiata
    Photo by David Malosh, food styling by Rebecca Jurkevich, prop styling by Cindy Diprima
    8/58

    Clams Arrabbiata

    Pancetta, garlic, and jammy slow-cooked tomatoes bring big, concentrated flavor to these brothy clams. 

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  • This image may contain Food Dish Meal and Pasta
    Alex Lau
    9/58

    Rigatoni with Sausage, Beans, and Greens

    Our favorite and best method of making pasta—the same one the pros use in restaurants—is one in which the pasta finishes cooking in a glossy sauce made by emulsifying cheese into the pasta cooking liquid. It’s so easy and good it might change your life (or if not your entire life, then definitely your weeknight pasta game).

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  • Image may contain Burger and Food
    Photo by Chelsie Craig, food styling by Anna Billingskog
    10/58

    Sriracha-Braised Brisket Sandwiches

    Spicy, falling-apart beef sandwiches are a game day no-brainer.

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  • Bowl of Lentil Kielbassoulet
    Photo by David Malosh, food styling by Rebecca Jurkevich, prop styling by Cindy Diprima
    13/58

    Lentil Kielbassoulet

    All the satisfaction of a hearty, rich, bean-based cassoulet with none of the painstaking hours of cooking.

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  • A lemon pasta dish with spaghetti and a lemoncream sauce topped with strips of lemon zest and black pepper.
    Photo by Chelsie Craig, Food Styling by Kate Buckens
    14/58

    Pasta al Limone (Lemon Pasta)

    This creamy lemon pasta recipe is luscious and amply cheesy, but still bright and fresh. Best part: You can make it for dinner in just 15 minutes.

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