Dutch Oven

This updated chowder recipe is made with buttermilk—which lends brightness to the creamy broth—and smoked trout, giving the soup an extra layer of flavor without any extra work.

Risotto feels like restaurant food, but you can absolutely make a great version at home. This risotto gets its deep flavor from freshly made shrimp stock, tomato paste, herbs, and lots of garlic.

You can use any Pilsner in this recipe, but a Mexican Pilsner will go best with the chorizo. Serve with a nice green salad to round out the meal.

This recipe shines a new light on a classic. Cooking a chuck roast slow-and-low allows it time to fully develop its flavor. Pair it with a fresh chickpea salad to brighten up the dish.

Cook ribs over a mix of red cabbage and tart apples in this easy one-pot pork dinner.

Canned chickpeas are perfect for this one-pot dish because they become even more creamy as they warm in the cooking liquid. In case you’re not a fan, you can go with whatever canned bean you like.

Skip that dusty bottle of chili powder. Instead, soak and purée whole dried chiles to stir into this authentic Texas beef stew.

This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.

Growing up, my mother would make pot roast for a Sunday meal, or for when we had company; it’s a lovely reminder of home.

This one-pot stew takes its cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor—and ensuring the potatoes are creamy and the chicken is pull-apart tender.

You'll be shocked at how easily the wonderfully fragrant and rich sauce for this simple weeknight dish comes together.

Fennel and carrots perfume a roasting chicken in this one-dish dinner while soaking in flavor from the bird as it renders its fat into the skillet.

Why wouldn't you throw some veggies around your bird while it roasts? You've got a hot pan that's about to be full of sizzling schmaltz just begging to bathe a mosaic of squash and onions with tons of chicken-y flavor.

Cooking the apples with their skins on adds a beautiful rosy blush to the finished sauce.

Spiced with cumin and coriander and sweetened with golden raisins, this hearty, tangy chicken stew couldn’t be simpler to throw together.

Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner.

This crab rangoon recipe from Jet Tila’s 101 Asian Dishes You Need to Cook Before You Die offers a simple method for making the crispy, creamy snack at home. You can freeze them for up to two weeks and then fry directly from frozen—a good trick to use if you're hosting a cocktail party and want to prep in advance.

The pairing of barbecue and Big Red Soda is super-popular throughout the South, so why not combine the two in one killer dish? The sweet, cult-favorite cream soda, originally from Texas, is often compared to cinnamon bubble gum, but also has notes of lemon, orange, and vanilla. Here, it's combined with barbecue sauce as a cooking liquid for slow-cooked, spice-rubbed pork shoulder, with results that are sweet, spicy, and as uniquely flavored as Big Red itself.

These fried and sauced chicken breast strips have all the spicy flavor of Buffalo wings—without the hassle of bones. Serve them with a tangy blue cheese dip and celery sticks.

A tamarind glaze gives these grilled ribs an intoxicatingly sweet, spicy, and sour flavor.