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Dutch Oven

Red Curry Mussels

You can also make this dish with littleneck or cherrystone clams instead of mussels.

Pulled Corned Beef

This comforting broth has the flavour of home at Easter for me. You'll need brisket or silverside for this recipe, and the cooking process is long and slow, but it makes the meat tender and juicy.

Corned Beef Hash

This recipe is a two-step process, but nothing about it is difficult. Start by cooking the beef the day before (if you also want to have it for dinner that night, just double the recipe). It's chilled overnight, becoming even more flavorful. The next day, shred the cooked corned beef and throw the hash together, then bask in your accomplishment.

Massaman Chicken

Prepared curry paste speeds up this nuanced dish.

Spicy Beans with Wilted Greens

Two humble ingredients have big impact here: The Parmesan rind adds richness; the dried beans deliver creaminess.

Thai Beef Stew With Rice Noodles

Spoon gingery, slow-cooked beef and vegetables over wide rice noodles for a warming, soul-satisfying dinner.

Chicken and Dumplings With Mushrooms

Our favorite Dutch oven is heavy-duty, big enough for any stew, and handsome enough to put on the table.

Braised Beef with Red Onion Gremolata

Most braises start by browning the meat. Not this one. The cooked meat is sliced, floured, and seared at the end, which lends a pro touch to this dish.

Pork and Squash Stew with Chiles

This stew calls for water instead of stock to be added. The pork shoulder will create a rich cooking liquid on its own.

Pot O' Beans

Our no-soak bean recipe is foolproof and ripe for improvisation. Feeling smoky and spicy? Herby and garlicky? Whatever moves you, throw it in and simmer away.

Chunky Red Chili

Kosher Status: Meat
Prep: 10 Minutes
Cook: 2 Hours, 20 Minutes
Total: 2 1/2 Hours

Fregola with Clams

You probably won't have to salt the sauce itself since the clams are so briny; taste right before serving.

White Beans with Broccoli Rabe and Lemon

If you like bold, assertive flavors, this rustic side dish is for you. Try it with roast chicken or pork tenderloin.

Beef Brisket with Slow-Roasted Romano Beans and Black Olive Aïoli

NOTE You will probably have some brisket left over (unless your friends eat like mine!). It reheats beautifully and is also great for sandwiches and hash.

Upstate Chili

Dickson's Farmstand Meats Dickson's Farmstand Meats is a unique butcher, sourcing their meats from farms with extraordinarily high standards. It is only natural (pun intended) that their chili recipe would be uncommonly good, loaded with flavor as well as detailed techniques for great results. This is not your granddaddy's chili! For example, the main meat is beef shank, a highly gelatinous cut that gives a luscious smoothness to the sauce. The meat is marinated overnight before cooking, and the seasoning gets complexity from smoky Turkish Urfa chile flakes. If you have the time, refrigerate the chili overnight before serving to mellow the flavors.

Strawberry Sufganiyot

A splash of brandy—plus orange zest and juice—in the doughnut batter complements the fruity jam filling perfectly. Try it with any preserve, pastry cream, or sugar coating you like.

Goose Stew with Barley and Celery Root

I originally designed this recipe for wild snow geese, and because many of California's snow geese spend their summers on Wrangel Island, near Siberia, it seemed fitting to give the stew a Russian feel. But of course the legs of any goose or duck, wild or domesticated, will work here. It's important to remove the meat from the bones before you serve this stew, otherwise everyone will be picking through their bowls for small, sharp objects. It takes only a few minutes, and your family and friends will thank you for it. This stew keeps well in the fridge for a week, though the grain in it will continue to swell over time, absorbing moisture and making this more like a French potage. It also freezes well.

Osso Buco Milanese

In Milan, osso buco is traditionally served on a bed of creamy saffron risotto and topped with a pungent, colorful topping of garlic, lemon zest, parsley, and anchovies known as gremolata.

Squash and Bean Minestrone

To prevent the pasta from getting too soft, we cook it separately and toss it with olive oil and chopped parsley, then spoon it into each bowl of soup.

Mushroom Barley Soup