Lodge EC6D73 6 Qt. Burgundy Color Enamel Dutch Oven

Lodge EC3D43 3 Qt. Island Spice Red Color Enamel Dutch Oven

Toss pasta, build a soup or stew, braise chicken, beef, or pork, cook rice. With a decent Dutch oven, you'll rarely reach for a pot of any other kind. Plus, they look cool just hanging out on.

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Build the gratin: Heat 2 tablespoons of olive oil in a large Dutch oven over medium. Cook the onions and garlic, stirring occasionally, until wilted and soft, but not browned, 8-10 minutes. Stir in 2½ cups heavy cream, 1 tablespoon of kosher salt, 1 teaspoon red pepper flakes. Bring to a simmer, and simmer 3-4 minutes.

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Cook the peppers. Heat the olive oil in large Dutch oven over medium-high heat. Add the bell peppers, Fresno chile, garlic, sugar and 1 tablespoon salt to the pan, and stir and toss with tongs to combine. Cook until some of the peppers begin to soften a bit and turn golden brown in a few spots, 8 to 10 minutes. Stir in the red wine vinegar.

Lodge EC6D73 6 Qt. Burgundy Color Enamel Dutch Oven

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Using a vegetable peeler, peel 3 (3-inch-long) strips of lemon zest from 1 lemon; set the lemon aside. Start the orzo: In a large Dutch oven or pot, heat 3 tablespoons butter over medium heat until melted and foamy. Add the onion and cook, stirring often, until softened but not yet browned, 5 to 7 minutes. Add 1 cup orzo, the 3 strips of lemon.

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Set a large Dutch oven or pot on the stove and add the onion, 3 tablespoons butter, 1 tablespoon of olive oil, and the zest of 1 lemon, cook over medium heat, stirring often, until onion is softened but not yet browned, 5 to 7 minutes. Add 1 cup orzo and toast, stirring, for 2 minutes. Stir in 3 cups water, 1 teaspoon of salt, and generous.

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Preheat the oven to 375 F. Cut 1/2 inch off the top of 1 garlic head, or just enough to expose the tops of the cloves. Place the head on a square of aluminum foil, drizzle with olive oil, season with kosher salt, and enclose. Place on a small rimmed baking sheet and bake until the garlic is very soft and lightly golden, 45 to 55 minutes.

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By Molly Baz. October 2, 2018 Photo by Caleb Adams. skin-on chicken thighs get placed skin side down in a COLD, not preheated, dry dutch oven over. and the whole thing goes into a 300°F.

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Step 2. Set pot over medium-low heat; add shallots, garlic, and ginger and cook, stirring constantly, until very fragrant but not browned, about 2 minutes. Stir in rice and star anise and cook.

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Keep the lid off the whole time. Timing depends on the size of the beans, but they could probably go anywhere from 45 minutes to an hour and a half. They have to be cooked super low and slow, at barely a simmer. If you boil them, the outsides will cook before the insides do, and they'll fall apart.

Lodge EC7D33 7.5 qt Cast Iron Dutch Oven, Enamel, Caribbean

Molly Baz x Dutchess. $190. Great Jones. Buy Now. Save to Wish List. The partnership is a natural fit for both Baz and Great Jones; she's been a fan since the company began in 2018. (She even featured some of Great Jones' products in her cookbook, "Cook This Book.") And Dutch ovens are her absolute favorite piece of cooking equipment.

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Bring the liquid to a simmer over medium heat. Dot the leeks with 3 tablespoons of cold unsalted butter. Nestle the chicken back in. Transfer the pot to the oven, uncovered. Braise until the chicken and leeks are tender, and the sauce has reduced but is still brothy, for 40 to 50 minutes. Discard the tarragon sprigs.

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Braise: Preheat the oven to 325. Peel and thinly slice 2 white onions (reserve a big handful of the raw onions for garnishing your tacos or rice bowl later on.) Scatter the sliced onions in the bottom of a large Dutch oven. Place the chunks of beef on top of the onions, and scatter the orange zest around them.

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The limited-edition drop includes two new incarnations of the brand's large and miniature Dutch ovens,. Great Jones has worked with Bon Appétit alum Molly Baz and the groovival fashion.

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Directions. Marinate the chicken: In a medium bowl, whisk together 1/4 cup labneh, 3 tablespoons kimchi brine, 1 tablespoon onion powder, and 1 1/4 teaspoons cayenne pepper. Pat 2 chicken breasts dry and slice each in half lengthwise to create 2 thin cutlets. Season the cutlets all over with 2 teaspoons salt and transfer to the marinade.