I’m a terrible cook, but I am obsessed with my Dutch oven. I didn’t think I’d be such an evangelist for a pot, but this classic kitchen staple is quite possibly the best gift I’ve ever received. The design is beautiful (shoutout to Le Creuset, they really know what they’re doing), it cleans easily, and it’s perfect for one-pot recipes for culinary beginners like me to follow. Since I’m working on refining my skills in the kitchen, I’ve challenged myself to make better use of my Dutch oven this fall. Sure, there are plenty of soup recipes that are easy enough to whip up in a Dutch oven, but I want to take things to the next level. Besides soups and stews, here are all the cozy Dutch oven recipes I’m trying this season.
Nothing says fall like a good crisp cider, and using it to make a pot roast sounds too good not to try. This hearty dish is sure to be a crowd-pleaser as-is, but I also plan to add in some root veggies like carrots for an added element. Pro tip: Head to your local farmers market for fresh autumn ingredients and pick up a sweet pastry or two for dessert.
Coq au vin is a classic French recipe, but don’t let that scare you. Although it sounds complex, this recipe is actually fairly simple and can be ready in under an hour and a half. Fair warning, this is a sauce-forward dish—serve it with some bread, noodles, or starchy vegetables to soak up the extra goodness.
There’s something so cozy and nostalgic about homemade popcorn. Toss a handful of kernels in your Dutch oven and flavor it to your liking (Trader Joe’s Ranch Seasoning, perhaps?) for your annual rewatch of Gilmore Girls or When Harry Met Sally.
Pulled pork is usually served in sandwich form, but it’s actually pretty versatile. Make mini sliders, use it to fill tacos, or add it on top of a baked sweet potato to use every last bite. And don’t forget the side of tangy coleslaw for an added crunch.
The perfect combination of juicy chicken, creamy orzo, and a healthy dose of kale, this dish is delicious no matter the season. If kale isn’t your thing, try it with any of the other fresh, leafy greens you can find at your farmers market, like spinach, arugula, collard greens, or Swiss chard.
Baking sourdough seems incredibly daunting, so if there’s any way to make the process a little less of a challenge, sign me right up. Thankfully, this recipe takes only six ingredients—and Greek yogurt replaces the need for a sourdough starter—and all you have to do is mix everything up and let it rise before baking in your Dutch oven. Whip up a batch to serve alongside any of these other recipes to really impress.
When I think fall, I think football. Most classic game-day foods like meatballs call for a slow cooker, but if you’re a renter like me, you likely don’t have space for many kitchen appliances. Thankfully, you can usually use a Dutch oven instead—just keep an eye on the meatballs and make sure they’re cooked through!
Whoever is running cauliflower’s PR is doing a great job because fewer vegetables have had such a successful glow up. This nutty, aromatic dish calls for a beautiful blend of spices like ginger, cumin, turmeric, and garam masala to create a delicious head of roasted cauliflower that works great as a side dish or a main entrée.
Creamy, buttery, and all-around delicious, mashed potatoes might be the ultimate comfort food. Got 45 minutes? Grab your Dutch oven and make this perfect side dish for just about any fall meal.
Looking for a pizza-like dish with a sneaky boost of protein? Try this tomato and pepperoni white bean bake that takes two cans of white beans, cherry tomatoes, plenty of spices, and delicious cheese. Take the flavor up a notch with a drizzle of hot honey or some red pepper flakes, and serve with your dip vehicle of choice. A crostini, crackers, or naan bread would all be fantastic here.
Deep-fried apple-flavored dough covered in cinnamon sugar? Sounds like fall to me. Heat vegetable oil in a Dutch oven over medium-high heat to fry any donut shape you like. Serve warm with a scoop of vanilla ice cream for a delicious dessert.
Trying to use the last of your tomatoes as the harvest season winds down? Skip the canning and try this delicious tomato jam recipe. Pair this sweet and savory condiment with a hearty sandwich, add it to a charcuterie board, or whisk it into a bloody mary at your next brunch.
ABOUT THE AUTHOR
Jessica Ivetich, Contributing Writer
Jessica is a freelance writer and digital marketer with nearly a decade of brand and agency experience. Contributing to The Everygirl since 2022, she is also a proud Midwesterner, Formula 1 fan, and book lover who’s always looking to learn something new.
