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Braised Paprika Chicken and Potatoes with Green Romesco
Traditional romesco sauce is often red, as it’s typically made with roasted red peppers and tomatoes. This spring-y green version is a fresh twist on the Spanish condiment; roasted poblanos and parsley lend an earthy, vegetal flavor profile that complements the smoky, paprika-spiced chicken and potatoes dish it’s served with. All the ingredients cook gently and evenly in the enameled cast iron 2.25 qt. Signature Braiser, complete with a tight-fitting domed lid that helps lock in moisture and flavor.
Almond Croissant Focaccia
This Almond Croissant Focaccia marries the crisp, nutty flavors of a classic almond croissant with the soft, airy texture of focaccia. Baked in the Enameled Cast Iron Signature Round Braiser with Glass Lid, it develops a beautifully golden crust while staying light inside. The glass lid helps create the perfect rise, while instant yeast eliminates the need for an overnight proof—making this an easy, bakery-style treat in just a few hours. An optional glaze adds a touch of sweetness to finish. Serve warm for brunch or as a delightful afternoon indulgence.
One Pot Spaghetti
Nothing easier than a one pot meal for an easy and quick weeknight meal! This One Pot Spaghetti recipe is not only simple and delicious, but is also packed with hardy vegetables so you don't need to worry about getting those servings of veggies in at…
Chicken Pozole Rojo
This red pozole recipe is a classic that will transport you straight to the balmy climate of Mexico. White hominy is the signature ingredient in pozole and corn tortillas are used as a thickener. But half of the fun of making pozole is allowing your family to garnish their own steaming bowls with toppings like radishes, avocado, sour cream, tortilla chips and a squeeze of fresh lime.
Spicy Vegetable Soup with Zucchini Noodles and Mushrooms
With plenty of warm spices and a touch of peppery heat, this vegan Spicy Vegetable Soup uses zucchini noodles and mushrooms to amp up the texture and umami flavor. It’s the perfect soup recipe when you want a meal that is both nourishing and healthy to keep you fueled on those cold winter nights.
White Bean, Sausage and Kale Soup
Hearty and protein-rich, this soup uses the quick soak method to speed up the white bean cooking time. Using dried beans will give you more flavor in the soup, but if you’re pressed for time canned white or cannellini beans would work just as well. Also feel free to use whatever hearty greens you have in the fridge instead of the kale.
One Chocolate Truffle Recipe, Endless Variations
Chocolate truffles are a decadent little two-bite treat any time of year. With their exquisite exteriors and rich melt-in-your-mouth chocolate flavor, they seem like they would be difficult to make at home. But truffles are made with a simple ganache center – which is often just melted chocolate and cream – making them effortless to master.
No Knead Dutch Oven Bread
FIRST, WE BREAK BREAD
Made with four pantry-staples, including flour, salt, yeast, and water, this bread recipe is easy to put together, and is sure to become a staple in your household.
Seared Fish with Lemon Mustard Pan Sauce
This colorful fish recipe uses the cold pan method in a nonstick skillet to achieve a perfectly cooked filet with no guesswork. To make this a one-dish meal, we love the vibrant mix of spring vegetables, cooked until they are lightly charred and perfectly tender. A quick and easy lemon mustard pan sauce elevates this simple recipe to a dish worthy of a special occasion.
Coffee Rubbed Pork Ribs
Spicy, sweet and earthy, these coffee-rubbed pork ribs infuse an earthy richness into succulent baby back ribs. By adding ground coffee to a classic dry rub recipe, the chefs at Little Palm at the Ryder Hotel in Charleston, SC evoke a nuanced depth of flavor with a delectable, caramelized crust. The recipe makes about 3 cups of rub, enough for a few more batches of ribs or save it to season your next pork shoulder, grilled wings, or even burgers. Serve the finished ribs with your favorite barbecue sauce.
Chocolate Cinnamon Skillet Cookie with Toasted Marshmallow
Evoke warm summer nights and bonfires on the beach with this decadent chocolate skillet cookie, flecked with cinnamon and topped with toasted marshmallows. Baked in colorful enameled cast iron, this smores-inspired dessert can feed a crowd in under 30 minutes. With a gooey center and sticky marshmallows, this dessert is better when it’s a little bit messy.
Baked Halibut with Chimichurri and Citrus Vinaigrette
A bright, tangy citrus vinaigrette and herb sauce perfectly complement the flavors of halibut in this deliciously simple and elegant recipe. It comes together quickly making it perfect for a weeknight dinner, but also impressive enough for entertaining guests when served table-side in the Le Creuset Fish Baker. If you’re pressed for time pick up a good quality chimichurri or pesto at the store, or make your own with fresh herbs from the garden.
Chocolate Pound Cake Bread Pudding
Instead of the typical stale bread, Erin Jeanne McDowell uses pound cake as the base of this decadent bread pudding recipe. You can either make her delicious recipe for sour cream pound cake, or use store-bought cake instead. The cake is drowned in chocolate custard, and studded with more melty chocolate and crunchy nuts. Erin especially loves baking this in the Heritage Rectangular Casserole, since the lid keeps things warm (and keeps all that moisture locked inside) until it’s time to serve it. For more delicious bread pudding tips and ideas, be sure to check out the full Bread Pudding episode of Bake it Up a Notch.
Apple Upside Down Cake
Inspired by the classic French dessert, Tarte Tatin, this cake recipe from our partner Dan Pelosi (@grossypelosi) has a layer of apples nestled in a rich caramel sauce on the bottom of the pan. Instead of pastry, the caramel apples are topped with an easy one-bowl cake recipe. Bring the warm cake right to the table in the Signature Everyday Pan and flip it onto a plate for an impressive tableside presentation.