The 50 Best Dutch Oven Recipes to Cozy Up with This Winter

Just swap the Crock-Pot for your Dutch oven and roast them low and slow.

You’ll want to bookmark this genius mashup now, so you remember to add it to your Hanukkah menu later.

OK, so pasta might not be what comes to mind when you think of Dutch oven recipes. But cooking the garlic oil in a high-sided pot allows you to toss the spaghetti more evenly and vigorously.

Hearty soba noodles, meaty mushrooms and umami-rich miso paste star in this probiotic, soul-warming dish.

Fact: No pot or appliance braises beef like a Dutch oven. Once the meat is fall-apart soft, pair the tacos with crunchy cabbage and briny pickle spears.

Speaking of fork-tender braised beef, this Caribbean staple wants to make your acquaintance. The oxtails are simmered in homemade jerk BBQ sauce.

Baking bread in a Dutch oven gives your loaf the perfect inner texture and outer crust, thanks to the circulation of steam in the pot.

Oh, you fancy, huh? Ground beef has nothing on this recipe that uses cubed stew meat instead.

This one’s an adaptation of an Ina Garten recipe, in case the mashed potatoes, herbed cremini mushrooms and cognac aren’t enough to convince you.

The acidity of the vinegar helps tenderize the bone-in pork shoulder.

Oh, scalloped spuds and sliced bacon drenched in heavy cream, white wine and sharp cheddar… where have you been all our life?

Between the shucked oysters, jumbo shrimp and juicy crab claws, we truly can’t decide where to start. We’ll munch on the okra while we mull it over.

Aka the simplest way to upgrade your favorite fall soup.

Don’t have Cabernet Sauvignon? Pinot Noir is also a great red wine for cooking beef.

Ain’t she a beaut? Whip this up for your next winter dinner party—it’s citrus season, after all.

Want a grilled cheese to go with that? We have a few ideas…

Yup, you’ll be making these for every cookout you host or attend ’til the end of time.

This Latin pork shoulder dish is a no-brainer when it comes to feeding a crowd. Even better, most of the ingredients are probably already in your pantry.

We can’t stress the comfort food factor of this entrée enough.

No one at the table will believe it only took you four ingredients (including the bird).

Warm spices like curry powder, coriander and ginger are just the match for tart apples and nutty parsnips.

Creamed coconut offers just a touch of sweetness to kidney beans and rice.

Psst: Want to know the secret to the sweet-and-savory sauce? Root beer.

No turkey? No problem. This main is sure to steal the show at Thanksgiving.

It truly doesn’t get simpler than butter, lemon and fresh herbs. Shred up the leftovers for salad, soup or pasta.

Fair warning: Your home is about to smell exquisite.

Traditional mojo is made with olive oil, garlic and citrus juice. This one stars pan drippings (um, yum).

Because you’re basically an expert after all that quarantine baking.

Citrus, jalapeño and fresh greens give this winter recipe some much-needed brightness.

Take it from Queer Eye’s resident foodie: “A roast chicken is a blank slate. Once you have the technique down, you can apply any flavors you like.”

Just whip up a batch of steamed jasmine rice and dive in.

Since the recipe calls for canned beans, the soup only takes 35 minutes from start to finish.

It’d taste even more delicious with a side of skillet cornbread…just sayin’.

One bite and boom: You’re in Paris, mon chéri.

Cumin, turmeric and za’atar, oh my!

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Hey now, hey now, this (read: cheese) is what dreams are made of.

P.S.: There’s sage brown butter in the rice, plus cubes of butternut squash.

Sure, a hunk of crusty baguette is *technically* optional. But why deprive yourself?

A creamy soup is only as good as it’s toppings, and this one’s got bacon, cheese, green onions and sour cream. You do the math.

Coat the meat in flour before browning it. This not only ensures a flavorful outer crust, but also helps thicken the stew.

Like a snuggly liquid blanket.

Want to impress? Look no further than this Milanese gem.

BRB, slathering everything we own in homemade herb butter.

Fork-tender flank steak? For us? Au jus shouldn’t have.

Tell your casserole dish to sit this one out.

For anyone who always makes a second plate of nothing but stuffing on Thanksgiving.

Salty, funky Gorgonzola is a genius finishing touch.

Check the veggies halfway through cooking to make sure there’s enough liquid still in the pot to keep them from burning.

Come for the rolls, stay for the tangy cream cheese glaze.

Gild the lily with a generous scoop of vanilla ice cream.