Home Gear Stovetop Cookware Dutch Oven
Kristine HansenUpdated: Feb. 25, 2022
You already know you can make a roast, stew or soup in a Dutch oven—but did you realize this is also a great for desserts and side dishes? Oh, and beverages, too! Check out more ways to utilize this heavy pot with these Dutch oven recipes.
Zucchini Salsa
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I received this recipe through a friend at a weight loss group. I make at least eight batches of the salsa every year. It's truly a hit with family and friends! —Cheryl Jacobsen, Warburg, Alberta
Sunday Best Stuffed Pork Chops
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We’re farmers and ranchers who love to cook in a Dutch oven. Dish up these chops from the oven, and pass the salad, potatoes and steamed broccoli. —Lorraine Smith, Carpenter, Wyoming
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For campouts, my sister and I escape on horseback into the woods. We make this Dutch oven breakfast casserole the first morning, then love the leftovers for the rest of the trip. —Mary Burris, Okeechobee, Florida
Bourbon Slush
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At our holiday parties, Bourbon Slush is definitely a favorite. Have fun experimenting with different teas when you make it. We like black tea, green tea and orange spice. —Darcene Sigler, Louisville, Ohio
Cazuela
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I learned to make this dish while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this recipe. —Louise Schmid, Marshall, Minnesota
Garlic-Sesame Green Beans
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Sauteed bits of garlic and shallot, with a sprinkling of toasted sesame seeds, turn ordinary beans into something special. Keep the recipe in mind for your garden crop in summer. —Deirdre Cox, Kansas City, Missouri
Turkey Linguine with Tomato Cream Sauce
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I love an easy weeknight meal! This meal comes together quickly and uses up the half block of cream cheese that always ends up in my fridge. —Amy Lents, Grand Forks, North Dakota
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In Georgia where sweet Vidalia onions are king, I make big batches of creamy onions as a side dish for grilled chicken and beef. — Elaine Opitz, Marietta, Georgia
Rhubarb Jelly
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I help help my husband with the pouring and skimming for this jelly—my own personal favorite. It's nice as both a breakfast spread and a topping for pork or other meat. —Jean Coleman, Ottawa, Ontario
Rhubarbecue
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This simmered sauce is a roller-coaster ride for your tongue. It's a wonderful blend of complex flavors that goes with any meat. — Rd Stendel-Freels, Albuquerque, New Mexico
Spicy Tomato Juice
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You can drink this juice plain or use it in most any recipe like chili that calls for vegetable juice as an ingredient. —Kathleen Gill, Butte, Montana
Spiced Applesauce
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Cardamom and mace add a bit of unusual spicy flavor to this homemade applesauce. This dish is a wonderful way to make use of autumn's apple bounty. —Janet Thomas, McKees Rocks, Pennsylvania
Braised Short Ribs with Gravy
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This recipe can be finished in a slow cooker which makes it very helpful during those very busy days.—Susan Kinsella, East Falmouth, Massachusetts
Kumquat Marmalade
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I didn't even know what a kumquat was until my husband and I discovered them in southern Florida. Now I love using them for marmalade. I always get carried away making it and am happy to share! —Faye Robinson, Pensacola, Florida
Bacon Collard Greens
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Collard greens are a staple vegetable of southern cuisine. This side dish is often made with smoked or salt-cured meats, such as ham hocks, pork or fatback. —Marsha Ankeney, Niceville, Florida
Crispy Star Pops
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These patriotic pops are a hit at our annual Fourth of July get-together. Serve them as an after-picnic dessert. Or slip them into cellophane bags, tie on ribbons and give them as favors. —Colleen Sturma, Milwaukee, Wisconsin
Zesty Garlic Green Beans
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These green beans travel so well because they can either be served at room temperature or reheated at the party. —Christine Bergman, Suwanee, Georgia
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Years ago my husband and I were vacationing in France and came across an open market where a man from Spain was making paella in a skillet; we've been hooked ever since. I love to whip this up for a large group, but if the gathering is small, I know I can easily freeze leftovers for another time. —Joni Hilton, Rocklin, California
Honey Bagels
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Who has time to make from-scratch bagels? You do, with this easy recipe! The chewy golden bagels offer a hint of honey and will win over even the pickiest eaters. —Taste of Home Test Kitchen
My Christmas Fudge
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This fudge is virtually foolproof and so creamy you won't believe it. I've searched for years for the richest fudge, and this one does it for me. You can add just about anything you like to customize it.—Barbara Miller, Oakdale, Minnesota
Buffalo Sloppy Joes for Two
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Lean ground turkey makes this a lighter sloppy joe than the standard ground beef version. A hefty splash of hot sauce and optional blue cheese provide an authentic Buffalo-style flavor. —Maria Regakis, Saugus, Massachusetts
Oktoberfest Red Cabbage
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Four generations of our family have made this dish of red cabbage and apples, known as rotkohl ("red cabbage"). We love the tart and sweet flavors. —Diana Likes, Chandler, Arizona
Christmas Jam
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I have a passion for cooking, and I can probably thank my grandmother for it. She was a marvelous cook who could really stretch a food dollar. —Jo Talvacchia, Lanoka Harbor, New Jersey
Weeknight Pasta Squiggles
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This zesty pasta dish is ideal for busy weeknights. It contains just a few ingredients, is easy to prep, and tastes so comforting when the weather turns cool. A salad on the side makes this healthy pasta recipe a meal. —Stacey Brown, Spring, Texas
Best Beet Pickles
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Luscious, sweet-spicy beets stand out like jewels at meals throughout the year. The flavor takes me back to summer days. —Marla Fogderud, Mason, Michigan
Creole Sausage Pasta
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My husband and I created a delicious okra creole recipe years ago. We use a lot of different kinds of meat and one day decided to try it out with Italian sausage. It was a huge hit! I make a batch on Sunday and we enjoy the leftovers during the week!—Lisa Nelson, Bluffton, South Carolina
Campfire Peach Cobbler
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This dutch oven peach cobbler recipe has been a family classic for 60 years. We prefer peaches, but fresh cherries and berries are fun, too. Almost any fruit would work. Mix and match! —Jackie Wilson, Wellsville, Utah
Lemonade Iced Tea
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I have always loved iced tea with lemon, and this delightful thirst quencher just takes it one step further. Lemonade gives the drink a nice color too. I dress up each glass with a slice of lemon on the rim. —Gail Buss, New Bern, North Carolina
Turkey Sloppy Joes for a Crowd
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I found this recipe in my mother's recipe box. Sometimes I serve it over vegetables such as corn or green beans, but it's equally delicious on a bun. —Julie Clemes, Adrian Michigan
Asian Noodle Stir-Fry
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Fast cooking refrigerated pastas can turn anytime into pasta time. —Taste of Home Test Kitchen
Spicy Applesauce
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We have an apple-picking party every year. It's a bushel of fun, and I always look forward to cooking a batch of this easy applesauce seasoned with cinnamon, cloves and allspice. —Marian Platt, Sequim, Washington
Land of Enchantment Posole
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My family named this spicy soup after our state moniker, “New Mexico, Land of Enchantment.” We usually make it around Christmas when we have lots of family over…and we never have leftovers.—Suzanne CaldwellArtesia, New Mexico
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Out of all the jams I make, this is my grandmother’s favorite. She anxiously waits for late June to come because she knows I’ll put up as many batches as I can while peaches and cherries are at their peak. —Amy Seiger, McLoud, Oklahoma
Spiced Pickled Beets
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With sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana
Chunky Applesauce
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There's just something extra special about a homemade applesauce recipe like this one. This simple dish is tart and not too sweet. It makes the perfect side, especially with pork chops or a pork roast. —Deborah Amrine, Grand Haven, Michigan
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This warm Dutch oven cobbler is one of our favorite ways to end a busy day of fishing, hiking, swimming or rafting. It's yummy with ice cream—and so easy to make! —June Dress, Boise, Idaho
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When my daughter was just 7 years old, she had the brilliant idea of adding Oreo cookies to cereal treats. Now an adult, she still asks for them on occasion; they're that good. —Tammy Phoenix, Ava, Illinois
Pot of S'mores
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Mom’s easy Dutch-oven version of the popular campout treat is so good and gooey. The hardest part is waiting for this to cool so you can devour it. Yum! —June Dress, Meridian, Idaho
Originally Published: February 28, 2018
Kristine Hansen
A former editor of a regional home and garden magazine, where she edited the entertaining section, Kristine writes for national travel, design and food outlets about culinary trends. Her book on Wisconsin cheese serves as a love letter to her adopted state of Wisconsin and she loves to travel in search of regional cultural foods.