Dutch Oven

Chicken, seafood, glass noodles, and vegetables get briefly poached in dashi-based broth. Cutting the ingredients into uniform pieces ensures they cook in the same amount of time.

This Flintstonian cut is impressive, and the bone lends flavor as the meat braises. But if you prefer, a boneless tied leg of lamb is a little more manageable and cooks more quickly.

Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.

You know how sometimes the meat is dry and there's not enough gravy? We fixed that by braising dark meat in a robust pan sauce. Ta-da!

This cozy chili is packed with Italian sausage, butternut squash, tomatoes and beans. It’s given a smoky twist with ground chipotle pepper and it perfect for a cool fall night! Created by Jess of Flying on Jess Fuel.

Elegant enough for company and fast and easy enough for a weeknight, this classic chicken dish will never disappoint.

Not camping? Bake this at home in a 10" springform pan at 375°F for 30–35 minutes.

This vibrant green side dish is great served at room temperature, so you can make it a couple hours before your guests arrive for a dinner party.

This pretty green soup is creamy, cool, and refreshing. Top each bowl with a flavorful mix of parsley, mint, olive oil, and lemon zest.

Here's my basic no-knead, long-fermented rustic bread, a round loaf, or boule. It's an adaptation for the home kitchen of the much larger oval filone and the football-shaped pugliese sold at the Sullivan Street Bakery. I suggest you try this before any of the variations in Chapter Three, to get the hang of it. Even if you've baked before, the process is probably nothing like what your experience would lead you to expect. For one thing, many people who bake this bread find the dough to be unusually wet. Remember that most of the water is meant to be released as steam in the covered pot, and you'll be handling the dough very little anyway. Don't feel too uptight about any of this. For example, I specify that the dough should rise at room temperature, about 72 degrees Fahrenheit. (In many of the recipes, I say to put the dough in a warm, draft-free spot—same thing.) But if that's not what you have at the moment, you'll be okay anyway. Just pay attention to the visual cues: At the end of the first rise, the dough is properly fermented when it has developed a darkened appearance and bubbles, and long, thread-like strands cling to the bowl when it's moved. After the second, briefer, rise, the loaf has risen sufficiently if it holds the impression of your fingertip when you poke it lightly, making an indentation about 1/4 inch deep. It should hold that impression. If it springs back, let it rise for another 15 minutes.

As in the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner. Fortunately you can prepare it completely ahead, even a day in advance, and it gains in flavor when reheated. Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef fairly full-bodied, young red wine, such as Beaujolais, Côtes di Rhône, Bordeaux-St. Émilion, or Burgundy.

We made tender short ribs even more irresistible with subtle five-spice powder and a bright root vegetable mash.

Buy the best beef broth you can, or better yet, make your own for a rich, full-flavored soup. And if you don't have ovenproof bowls or ramekins for the soup, don't worry—you can just top your soup with melty cheese toasts.

This is a true weekend-long project—and that's a good thing. Seasoning, cooking, and crisping the meat over the course of three days mean you don't have to spend hours in the kitchen the day you're hosting a big meal. In fact, the extra time your pork spends in the refrigerator only improves the taste. This is the perfect-for-a-party pork that gives you plenty of time to drink a beer and watch (or play) a game or two before grilling up crispy, tender slabs of pork shoulder for a crowd.

Homemade stock made from a whole bird has two upsides: You get a rich, balanced liquid for the gumbo, and plenty of tender poached chicken meat.

Everyone has his or her favorite Tacolicious taco, but this is mine, hands down. These short ribs cooked slowly with guajillos break down into the perfect braised meat: rich, a tad spicy, and appropriately messy—a true sign of greatness. You can ask your butcher to bone the ribs for you, or you can just cook them with the bone in and then bone them before shredding the meat. You'll need 5 pounds of bone-in short ribs to yield the required 3 pounds of meat. This dish can be on the spicy side, so if you're really sensitive to heat, cut back a little on the chiles.

This cowboy-style "bowl of red" is all about tender chunks of beef chuck and a five-chile-pepper purée.