CT-DO-001 No-Knead Bread (Lean Dough Boule)
~800 g high-hydration lean dough, proofed, into a Dutch oven preheated 30 min at 450°F
fresh 450°F (232°C) 30 min lid on + 13–18 min lid off No Flip 205°F–210°F (74°C+ well exceeded) VIEW CT-DO-002 Beef Chuck (Stew Meat, 1.5-inch Cubes)
2–3 lb chuck cut into 1.5-inch cubes, seared in batches, braised in liquid to two-thirds depth
fresh 325°F (163°C) 2–2.5 hours No Flip 195°F–200°F (fork-tender, not a safety threshold) VIEW CT-DO-003 Beef Chuck Roast (Whole, 3–4 lb)
3–4 lb whole chuck roast, hard-seared on all faces, braised half-submerged
fresh 325°F (163°C) 3–3.5 hours (about 55 min/lb) 90m 195°F–203°F (shreddable) VIEW CT-DO-004 Beef Short Ribs (Bone-In, English Cut)
4–5 lb English-cut bone-in short ribs, seared, braised in wine and stock to two-thirds depth
fresh 325°F (163°C) 2.5–3 hours No Flip 200°F–205°F (meat retreats from the bone) VIEW CT-DO-005 Whole Chicken (3.5–4 lb)
3.5–4 lb whole bird, patted dry, trussed, breast up on a bed of aromatics, lid off
fresh 375°F (191°C) 1.25–1.5 hours No Flip 165°F (74°C) at the thigh, not the breast VIEW CT-DO-006 Pork Shoulder / Butt (4–5 lb, for Pulling)
4–5 lb bone-in pork butt, seared, braised covered in 2 cups liquid
fresh 325°F (163°C) 4–5 hours (about 60 min/lb) 120m 200°F–205°F (pull temperature, well past the 145°F safe minimum) VIEW CT-DO-007 Lamb Shanks (Bone-In)
4 bone-in shanks, seared hard, braised two-thirds submerged in stock and wine
fresh 325°F (163°C) 2.5–3 hours 75m 195°F–205°F (falling off the bone) VIEW CT-DO-008 Chicken Thighs (Bone-In, Braised in Sauce)
6–8 bone-in skin-on thighs, skin rendered hard, then braised half-submerged in sauce
fresh 350°F (177°C) 35–45 mins No Flip 175°F–185°F (above the 165°F minimum, for tender dark meat) VIEW CT-DO-009 Chicken & Dumplings (Drop Dumplings)
Poached chicken in broth at a bare simmer, dumpling dough dropped on top, lid on
fresh 200°F (93°C) — a bare stovetop simmer, never a boil 15–18 mins with the lid on (dumpling stage) No Flip 165°F (74°C) chicken; dumplings dry at the centre VIEW CT-DO-010 Dried Beans (Unsoaked, Pinto / Black / Cannellini)
1 lb dried beans, unsoaked, covered by 2 inches of water, lid slightly ajar
dry 300°F (149°C) oven, or a bare stovetop simmer 1.5–2.5 hours (age of the bean drives the range) No Flip — VIEW CT-DO-011 Beef Chili (Ground Chuck, Stovetop Simmered)
2 lb 80/20 ground chuck browned in the pot, then simmered lid-off with tomato, aromatics, beans, and stock
fresh 200°F (93°C) — a lazy stovetop simmer, never a hard boil 10 min brown + 45–60 min lid-off simmer No Flip 165°F+ (well past the 160°F USDA safe minimum for ground beef) VIEW CT-DO-012 French Onion Soup (Slow-Caramelized Onion Base)
3 lb yellow onions, halved and sliced pole-to-pole, softened then caramelized in butter, lid off
fresh 300°F (149°C) surface — medium-low burner, butter foaming but not browning fast 45–60 mins active caramelization (after a 10-min lid-on sweat) No Flip — VIEW CT-DO-013 Beef Brisket (Flat, Braised Whole)
4–5 lb brisket flat, trimmed to 1/4-inch fat cap, seared hard, braised covered in 2 cups liquid
fresh 300°F (149°C) 4–5 hours (about 60 min/lb) 120m 200°F–205°F (probe-tender, well past the 145°F safe minimum) VIEW CT-DO-014 Osso Buco (Bone-In Veal Shank Cross-Cuts)
4 bone-in veal shank cross-cuts, tied around the equator, dredged, seared, braised in wine and stock
fresh 325°F (163°C) 2–2.5 hours 60m 195°F–205°F (fork-tender, past the 145°F veal safe minimum) VIEW CT-DO-015 Coq au Vin (Bone-In Chicken Braised in Red Wine)
3–4 lb of bone-in thighs and drumsticks, skin rendered, braised half-submerged in reduced red wine and stock
fresh 325°F (163°C) 1–1.5 hours No Flip 175°F–185°F (past the 165°F poultry minimum, for tender dark meat) VIEW CT-DO-016 Homemade Chicken Stock (Bone Broth, Roasted Bones)
4–5 lb roasted chicken bones and wings, covered by 2 inches of cold water with mirepoix, lid ajar
fresh 200°F (93°C) — a bare simmer, single bubbles at the surface 4–6 hours (lid slightly ajar) No Flip — VIEW CT-DO-017 Braised Pork Belly (Skin-On, Chinese Red-Braise Style)
2 lb skin-on pork belly cut into 1.5-inch cubes, blanched, seared, braised in soy, sugar, and stock
fresh 300°F (149°C) oven, or a bare stovetop simmer 2–2.5 hours No Flip 195°F–200°F (silky-fat pull, past the 145°F pork safe minimum) VIEW CT-DO-018 Bolognese Sauce (Slow-Cooked Ragù alla Bolognese)
1 lb ground beef and 1/2 lb ground pork browned in soffritto, simmered in milk then wine then tomato, lid ajar
fresh 200°F (93°C) — a lazy stovetop simmer, lid slightly ajar 2.5–3.5 hours after the tomato goes in No Flip 165°F+ (well past the 160°F USDA safe minimum for ground meat) VIEW CT-DO-019 Cornbread (Baked in a Preheated Dutch Oven)
Batter for a 10-inch skillet cornbread poured into a Dutch oven preheated 15 min at 425°F with 2 tbsp fat inside
fresh 425°F (218°C) 20–25 mins in a preheated pot No Flip 200°F–205°F at the centre (the standard finish for baked quick breads) VIEW CT-DO-020 Meatballs Simmered in Marinara (Beef and Pork Blend, 1.5-inch)
About 20 raw 1.5-inch meatballs (half beef, half pork with panade), dropped into an already-simmering marinara
fresh 200°F (93°C) — a lazy simmer, sauce barely bubbling 25–35 mins in a covered pot 15m 165°F+ (past the 160°F USDA safe minimum for ground meat) VIEW CT-DO-021 Chicken Tikka Masala (Seared Thighs, Spiced Cream Sauce)
2 lb boneless skinless chicken thighs cut into 1.5-inch pieces, marinated in spiced yogurt, seared in batches in 2 tbsp ghee in an enameled Dutch oven, then simmered in tomato-ginger-garlic cream gravy
fresh Medium-low simmer (325°F stovetop surface / gentle bubbling with lid ajar) 20–25 mins gentle simmer (after 8 min chicken sear) 4m 175°F–180°F internal (USDA FSIS safe minimum 165°F; thighs reach optimal tenderness at 175°F+) VIEW CT-DO-022 Chicken Noodle Soup (Bone-In Thighs, Mirepoix & Egg Noodles)
2 lb bone-in skinless chicken thighs, 2 cups chopped carrots, celery, and onions, 8 cups low-sodium chicken broth, 6 oz wide egg noodles; chicken poached then shredded and noodles cooked directly in hot broth
fresh Gentle simmer (325°F stovetop base, steady rolling bubbles under heavy lid) 30–35 mins total (25 min chicken poach + 6–8 min noodle finish) No Flip 175°F–180°F at thickest part of chicken thigh (USDA FSIS poultry minimum 165°F) VIEW CT-DO-023 Braised Beef Short Ribs (Bone-In English Cut, Red Wine Reduction)
3 lb bone-in English-cut beef short ribs (3–4 thick ribs), seasoned with coarse kosher salt, seared dark mahogany on all sides in Dutch oven, braised with mirepoix, tomato paste, dry red wine, and beef stock in 325°F oven with tight lid
fresh 325°F oven braise (tight heavy lid sealed with parchment cartouche) 2.5–3 hours in 325°F oven (after 15 min searing) 90m 203°F–208°F internal (USDA FSIS safe minimum 145°F; braised to 205°F for full collagen liquefaction) VIEW CT-DO-024 Beef Bourguignon (Chuck Roast, Red Wine Braise)
3 lb beef chuck roast cut into 2-inch cubes, patted bone-dry and seared in batches in rendered bacon fat, then braised in Burgundy wine and beef stock with pearl onions, cremini mushrooms, and a bouquet garni; enameled Dutch oven, tight-fitting lid
fresh 325°F oven braise (heavy lid on, gentle bubble only — never a hard boil) 2.5–3.5 hours in 325°F oven (after 20 min searing and deglazing) 90m 200°F–210°F internal in the largest cube (USDA FSIS beef safe minimum 145°F; chuck requires 200°F+ for collagen-to-gelatin conversion) VIEW CT-DO-025 Split Pea Soup with Smoked Ham Hock
1 lb dry green split peas (rinsed, no soak), 1 smoked ham hock (~1.25 lb), 8 cups chicken or ham stock, mirepoix of carrot/celery/onion, bay leaf, and cracked black pepper; simmered lid-ajar in enameled Dutch oven
dry Gentle stovetop simmer (200°F–205°F liquid, lazy bubble at surface — never rolling boil) 90–120 min gentle simmer (until peas dissolve; ham hock added at start) No Flip 165°F internal for smoked ham hock (USDA FSIS "Ham and Food Safety" requires reheating fully-cooked cured ham to 165°F for hot serving; 145°F if originally raw-cured) VIEW CT-DO-026 Braised Lamb Shoulder (Boneless, Rolled and Tied)
3.5–4 lb boneless lamb shoulder, rolled and tied with butcher's twine, dry-brined with kosher salt overnight, seared dark brown on all sides in olive oil, braised with garlic, rosemary, anchovy, white wine, and lamb or chicken stock; heavy Dutch oven, tight lid
fresh 325°F oven braise (tight lid; gentle bubble only — no hard boil) 3–3.5 hours in 325°F oven (after 15 min searing) 90m 195°F–205°F internal at center (USDA FSIS lamb safe minimum 145°F; shoulder requires 195°F+ for collagen conversion to pull-apart texture) VIEW CT-DO-027 Corned Beef & Cabbage (Point-Cut Brisket, Simmered)
3–4 lb point-cut corned beef brisket (rinsed of surface brine), spice packet, 1 head green cabbage cut in wedges, 1 lb small red potatoes, 4 large carrots in 2-inch chunks; simmered covered in water and beer to depth of 1 inch above meat
refrigerated Gentle covered simmer (200°F–210°F liquid — lazy bubble at surface, never a rolling boil) 3–4 hours total (2.5–3 hr meat simmer + 30–45 min vegetables added at end) 90m 195°F–205°F internal at thickest part (USDA FSIS "Corned Beef" fact sheet: cook to 145°F minimum for safety; culinary target 195°F+ for fork-tender slicing) VIEW CT-DO-028 Beef Barbacoa (Chuck Roast, Chipotle Adobo, Shredded for Tacos)
3 lb beef chuck roast trimmed and cut into 4 large chunks, seared in batches, braised in blended chipotle-in-adobo, apple cider vinegar, garlic, cumin, oregano, cloves, and beef stock with bay leaves; enameled Dutch oven, tight lid
fresh 325°F oven braise (tight lid, gentle bubbling — no hard boil) 3–3.5 hours in 325°F oven (after 15 min searing) 90m 200°F–210°F internal in the largest chunk (USDA FSIS beef safe minimum 145°F; chuck requires 200°F+ for full collagen breakdown to shred cleanly with two forks) VIEW CT-DO-029 White Chicken Chili (Boneless Thighs, Great Northern Beans, Green Chiles)
2 lb boneless skinless chicken thighs (whole, added raw to broth to poach), 2 (15 oz) cans Great Northern beans (drained), 2 (4 oz) cans diced Hatch green chiles, 1 large white onion, 4 cloves garlic, 6 cups chicken broth, 1 tsp each cumin/oregano/coriander; simmered uncovered in enameled Dutch oven
fresh Gentle stovetop simmer (200°F–210°F broth — lazy bubbles across the surface, uncovered) 40–50 min total (25 min chicken poach + shred + 15–20 min uncovered reduction with beans) No Flip 175°F–180°F at thickest part of chicken thigh (USDA FSIS "Poultry: Safe Cooking and Handling" 165°F minimum; thighs stay juicier at 175°F+ from higher intramuscular fat) VIEW CT-DO-030 Braised Beef Cheeks (Red Wine, Aromatics)
2.5 lb whole trimmed beef cheeks (silverskin removed, patted bone-dry), seared dark brown in beef tallow, braised with mirepoix, tomato paste, 1 bottle dry red wine (reduced by half), and 2 cups beef stock; heavy enameled Dutch oven with parchment cartouche under the lid
fresh 300°F oven braise (low and slow with tight lid over parchment cartouche) 3.5–4 hours in 300°F oven (after 20 min searing and reduction) 120m 203°F–208°F internal at cheek center (USDA FSIS beef safe minimum 145°F; cheeks require 200°F+ for connective-tissue liquefaction, they contain more collagen per ounce than any other beef cut) VIEW CT-DO-031 Cassoulet (White Beans, Duck Confit Legs, Garlic Sausage, Pork Shoulder)
1 lb dry Tarbais or Great Northern beans (soaked overnight and parcooked), 4 duck confit legs, 1 lb French garlic sausage (Toulouse-style) sliced, 1 lb pork shoulder cubes, mirepoix, tomato, thyme, and pork/chicken stock; layered in wide enameled Dutch oven, topped with panko breadcrumbs
refrigerated 300°F oven bake (uncovered so the breadcrumb crust forms) 2–2.5 hours uncovered in 300°F oven (after ~1 hr bean parcook + sausage/pork sear) 45m 165°F internal in center of sausage and pork cubes (USDA FSIS: 165°F for poultry/duck confit reheat, 145°F for pork whole cuts, 160°F for ground pork sausage — 165°F satisfies all three simultaneously) VIEW CT-DO-032 Pot Roast (Chuck Roast)
3–4 lb beef chuck roast, seared deep brown on all sides in 2 tbsp oil, braised with carrots, onions, beef stock, red wine, and thyme, covered in Dutch oven
fresh 325°F (163°C) 180–240 mins No Flip 202°F–205°F (94°C–96°C) internal for gelatin breakdown VIEW CT-DO-033 Beef Stew (Cubed Chuck)
2.5 lbs beef chuck roast cut into 1.5-inch cubes, tossed in flour and salt, seared in batches in Dutch oven, simmered covered with beef stock, red wine, carrots, potatoes, and tomato paste
fresh 325°F (163°C) 120–150 mins No Flip 195°F–200°F (91°C–93°C) internal VIEW CT-DO-034 Pulled Pork (Pork Shoulder / Butt)
4–5 lb bone-in or boneless pork shoulder / Boston butt, rubbed with BBQ spice, seared on all sides, braised with 1 cup apple cider vinegar, 1 cup chicken broth, sliced onions, and garlic under a tight lid
fresh 300°F (149°C) 210–270 mins No Flip 203°F–205°F (95°C–96°C) internal for tender shredding VIEW CT-DO-035 Chicken Thighs (Boneless, Skinless)
2 lbs boneless skinless chicken thighs, seared golden brown on stovetop in 1 tbsp olive oil, then braised with sliced garlic, white wine, diced tomatoes, and rosemary in Dutch oven
fresh 325°F (163°C) 35–45 mins No Flip 175°F (79°C) internal VIEW CT-DO-036 Chicken Thighs (Bone-In, Skin-On)
6 bone-in skin-on chicken thighs (about 2.5 lbs), skin seared crisp over medium-high, then braised with mirepoix and chicken broth with skins elevated above liquid
fresh 350°F (177°C) 45–55 mins No Flip 175°F–180°F (79°C–82°C) internal at deepest joint VIEW CT-DO-037 Chicken Breast (Boneless, Skinless)
4 boneless skinless chicken breasts (6-8 oz each), seared 2 minutes per side in butter, then smothered with sliced mushrooms, marsala wine, and stock, covered with Dutch oven lid
fresh 325°F (163°C) 20–25 mins No Flip 165°F (74°C) internal VIEW CT-DO-038 Chicken Drumsticks (Bone-In)
8 bone-in chicken drumsticks (about 2 lbs), browned in olive oil, then braised with crushed tomatoes, bell peppers, garlic, and oregano (cacciatore style) with lid cracked
fresh 325°F (163°C) 40–50 mins No Flip 180°F (82°C) internal at bone VIEW CT-DO-040 Baby Back Ribs (Pork)
1 full rack baby back ribs (2.5–3 lbs), membrane removed, cut into 3-4 bone sections, dry rubbed, standing upright coiled in Dutch oven with 1 cup apple cider and BBQ braising sauce, tightly covered
fresh 300°F (149°C) 120–150 mins No Flip 195°F–200°F (91°C–93°C) internal VIEW CT-DO-041 Pork Chops (1-inch Thick, Bone-In)
4 bone-in center-cut pork chops (1-inch thick, 8 oz each), seared deep brown on both sides, braised with sliced apples, caramelized onions, cider, and fresh sage under tight lid
fresh 325°F (163°C) 25–35 mins No Flip 145°F (63°C) internal with 3-minute rest VIEW CT-DO-042 Pork Tenderloin (Whole Roast)
1 lb whole pork tenderloin, trimmed of silverskin, seared mahogany on all 4 sides in 1 tbsp olive oil, roasted covered with garlic butter and rosemary sprigs in Dutch oven
fresh 375°F (191°C) 18–22 mins No Flip 145°F (63°C) internal VIEW CT-DO-043 Pork Tenderloin (Whole, 1.25 lb)
1.25 lb whole pork tenderloin, seasoned with smoked paprika and garlic, seared, roasted in Dutch oven over sliced shallots and 1/4 cup white wine, uncovered at finish
fresh 375°F (191°C) 20–25 mins No Flip 145°F (63°C) internal with 3-minute rest VIEW CT-DO-044 Classic Beef Stew (Chuck, Yukon Golds, Carrots, Red Wine)
3 lbs beef chuck roast in 1.5-inch pieces, seared, braised with Yukon Gold potato chunks, carrot coins, pearl onions, tomato paste, Worcestershire, and beef broth in Dutch oven
fresh 325°F (163°C) 135–165 mins No Flip 198°F–202°F (92°C–94°C) internal VIEW CT-DO-045 French Dip Shredded Beef (Boneless Chuck Roast in Au Jus)
3.5 lb boneless chuck roast, seasoned with garlic, onion powder, and thyme, seared dark, braised submerged in beef consommé, French onion soup base, and Worcestershire in Dutch oven
fresh 300°F (149°C) 210–240 mins No Flip 205°F (96°C) internal for shredding VIEW CT-DO-046 Beef & Pork Meatballs (Baked, 1.5-inch)
20 homemade beef and pork meatballs (1.5-inch), browned on stovetop in Dutch oven, then simmered covered in 4 cups San Marzano tomato marinara sauce
fresh 200°F (93°C) 35–45 mins No Flip 160°F (71°C) internal VIEW CT-DO-047 Meatloaf (Classic 2 lb Loaf)
2 lb seasoned ground beef and pork meatloaf shaped into an oval loaf, placed on parchment paper inside Dutch oven, topped with brown sugar ketchup glaze, baked uncovered
fresh 350°F (177°C) 55–65 mins No Flip 160°F (71°C) internal VIEW CT-DO-048 Red-Wine Braised Bone-in Short Ribs (English Cut)
3.5 lbs English-cut bone-in beef short ribs, seared mahogany, braised with Cabernet Sauvignon, beef stock, mirepoix, tomato paste, and bay leaves under tight Dutch oven lid
fresh 325°F (163°C) 150–180 mins No Flip 203°F–205°F (95°C–96°C) internal VIEW CT-DO-049 Chili (Ground Beef & Bean)
2 lbs lean ground beef browned with onions and garlic, combined with chili powder, cumin, kidney beans, black beans, crushed tomatoes, and beef broth in Dutch oven
fresh 200°F (93°C) 60–90 mins No Flip 165°F (74°C)+ simmer temp VIEW CT-DO-050 Salmon Fillet (Skin-On, Center Cut)
Two 7 oz skin-on salmon fillets, skin seared crisp in 1 tbsp hot oil in Dutch oven, then braised shallow uncovered over white wine, butter, capers, and lemon slices
fresh 350°F (177°C) 12–15 mins No Flip 145°F (63°C) internal VIEW CT-DO-051 Salmon Fillets (Fresh Center Cut)
4 skinless salmon fillets (6 oz each), nestled into a simmering Mediterranean sauce of crushed tomatoes, kalamata olives, capers, and garlic in Dutch oven
fresh 325°F (163°C) 14–18 mins No Flip 145°F (63°C) internal VIEW CT-DO-052 Cod / Haddock Fillet (Whitefish)
4 fresh Atlantic cod fillets (6 oz each), gently braised in Dutch oven over simmering clam juice, white wine, garlic, butter, and crushed plum tomatoes
fresh 325°F (163°C) 12–16 mins No Flip 145°F (63°C) internal VIEW CT-DO-053 Jumbo Shrimp (Peeled & Deveined)
1.5 lbs raw jumbo shrimp (16/20 count), cooked in Dutch oven with garlic, butter, white wine, red pepper flakes, and lemon juice (shrimp scampi style)
fresh 225°F (107°C) 5–7 mins No Flip 145°F (63°C) internal VIEW CT-DO-054 Lobster Tail
4 cold-water lobster tails (5-6 oz each), split down top shell, meat lifted onto shell, gently butter-poached covered in 1 cup melted clarified butter and herb stock in Dutch oven
fresh 185°F (85°C) 8–10 mins No Flip 140°F–145°F (60°C–63°C) internal VIEW CT-DO-055 Italian Sausage Links (Oven-Roasted)
6 sweet and hot Italian pork sausage links, browned in olive oil, then braised with sliced bell peppers, sweet yellow onions, garlic, and marinara in covered Dutch oven
fresh 350°F (177°C) 35–45 mins No Flip 160°F (71°C) internal VIEW CT-DO-056 Bratwurst & Italian Sausages (Raw Links)
6 raw pork bratwurst links, nestled over 2 cans of German sauerkraut, 1 sliced apple, caraway seeds, and 1 cup dry cider or lager in Dutch oven, baked covered
fresh 350°F (177°C) 40–50 mins No Flip 160°F (71°C) internal VIEW CT-DO-057 Carrots (Roasted, Cut)
1.5 lbs carrots, peeled, cut into 2-inch chunks, tossed with 2 tbsp melted butter, 1 tbsp maple syrup, salt, and 1/4 cup chicken stock, braised covered in Dutch oven
fresh 375°F (191°C) 35–45 mins No Flip — VIEW CT-DO-058 Baked Potatoes (Whole Russet)
4 large russet potatoes (8-10 oz each), scrubbed, rubbed lightly with vegetable oil and coarse sea salt, arranged on the bottom of a dry Dutch oven, covered with tight lid
fresh 425°F (218°C) 50–60 mins No Flip 205°F–210°F (96°C–99°C) internal for fluffy starch VIEW CT-DO-059 Great Northern Beans (From Dry, Unsoaked)
1 lb dry unsoaked Great Northern white beans, rinsed, combined with 6 cups water or chicken stock, 1 halved onion, 4 garlic cloves, a bay leaf, and 2 tbsp olive oil in Dutch oven
dry 300°F (149°C) 120–150 mins No Flip — VIEW CT-DO-060 Beef Brisket Flat (Onion-Braised, for Slicing)
4 to 5 lb beef brisket flat trimmed to 1/4-inch fat cap
fresh 300°F (149°C) 210–240 mins 105m 202°F (94°C) VIEW CT-DO-061 Bone Broth (Beef or Chicken)
4 lb roasted marrow and knuckle bones with mirepoix and cider vinegar
fresh 350°F (177°C) 12–16 hrs No Flip 195°F (91°C) VIEW CT-DO-062 Bone-In Turkey Breast (Half or Whole, 5–7 lb)
6 lb bone-in skin-on turkey breast perched on aromatics
fresh 325°F (163°C) 90–105 mins No Flip 165°F (74°C) VIEW CT-DO-063 Boneless Country-Style Pork Ribs (BBQ Braised)
3 lb boneless country-style ribs (pork shoulder strips)
fresh 300°F (149°C) 120–140 mins 60m 195°F (91°C) VIEW CT-DO-064 Brown Lentil Soup (1 lb Dry Brown or Green Lentils, Unsoaked)
1 lb dry unsoaked brown lentils with mirepoix and herbs
fresh 350°F (177°C) 40–45 mins No Flip — VIEW CT-DO-065 Pork Carnitas (Bone-in Pork Shoulder, Citrus-Cumin)
4 lb bone-in pork shoulder cut into 3-inch chunks with orange, lime, and lard
fresh 300°F (149°C) 180–210 mins 90m 203°F (95°C) VIEW CT-DO-066 One-Pot Chicken and Rice (Boneless Thighs on Long-Grain White Rice)
2 lb boneless chicken thighs nestled into 2 cups seasoned jasmine rice
fresh 350°F (177°C) 35–40 mins No Flip 175°F (79°C) VIEW CT-DO-067 Chicken Tortilla Soup (Cubed Breast, Fire-Roasted Tomato Broth)
1.5 lb cubed chicken breast simmered in spiced tomato-corn-bean broth
fresh 350°F (177°C) 30–35 mins No Flip 165°F (74°C) VIEW CT-DO-068 Whole Roasted Chicken (4–5 lb)
4.5 lb whole broiler-fryer chicken trussed on a bed of root vegetables
fresh 400°F (204°C) 60–75 mins No Flip 165°F (74°C) VIEW CT-DO-069 Classic Beef Chili con Carne (80/20 Ground Beef & Kidney Beans)
2.5 lb 80/20 ground chuck browned with cumin, chili powder, and dark beer
fresh 350°F (177°C) 90–120 mins No Flip 170°F (77°C) VIEW CT-DO-070 Fresh Mussels (Steamed in Own Broth)
2 lb live Prince Edward Island mussels, debearded and scrubbed
fresh 350°F (177°C) 5–7 mins No Flip 145°F (63°C) VIEW CT-DO-071 Frozen Meatballs in Marinara (Instant Pot / Dutch Oven)
2 lb fully-cooked frozen Italian meatballs (approx 24 to 28 meatballs)
frozen 350°F (177°C) 25–30 mins No Flip 165°F (74°C) VIEW CT-DO-072 Green / French Lentils (Stovetop)
1.5 cups French green lentils (Puy style) simmered with aromatics
fresh 350°F (177°C) 35–40 mins No Flip — VIEW CT-DO-073 Ground Beef Browning (80/20 Chuck, for Tacos or Chili)
2 lb 80/20 ground chuck broken into crumbles
fresh 350°F (177°C) 8–10 mins No Flip 160°F (71°C) VIEW CT-DO-074 Italian Sausage & Peppers (Mild Italian Links, Raw, in Marinara)
2 lb raw sweet or hot Italian pork sausage links with sliced bell peppers and onions
fresh 350°F (177°C) 40–45 mins 20m 160°F (71°C) VIEW CT-DO-075 Kalua Pork (3-Ingredient: Pork Shoulder, Hawaiian Sea Salt, Liquid Smoke)
5 lb bone-in pork shoulder roast rubbed with coarse red sea salt and liquid smoke
fresh 300°F (149°C) 210–240 mins 105m 203°F (95°C) VIEW CT-DO-076 Lamb Curry / Rogan Josh (Boneless Lamb Shoulder Chunks)
3 lb boneless lamb shoulder cut into 1.5-inch cubes with Kashmiri chili yogurt sauce
fresh 325°F (163°C) 105–120 mins No Flip 195°F (91°C) VIEW CT-DO-077 Slow-Cooker Mac and Cheese (Creamy)
1 lb elbow macaroni in a three-cheese béchamel with sharp cheddar and gruyere
fresh 350°F (177°C) 25–30 mins No Flip 165°F (74°C) VIEW CT-DO-078 Mississippi Pot Roast (Chuck, Pepperoncini, Ranch, Butter)
3.5 lb boneless beef chuck roast with whole pepperoncini, ranch mix, and butter
fresh 300°F (149°C) 180–210 mins 90m 203°F (95°C) VIEW CT-DO-079 Pork Butt / Boston Butt (Pulled Pork)
5 lb bone-in pork shoulder roast braised in cider and aromatics
fresh 300°F (149°C) 210–240 mins 105m 203°F (95°C) VIEW CT-DO-080 Pork Loin Roast (Bone-In, 4–5 lb)
4.5 lb center-cut bone-in pork loin roast tied with butcher twine
fresh 325°F (163°C) 60–75 mins No Flip 145°F (63°C) VIEW CT-DO-081 Pulled Pork Shoulder (Bone-in Boston Butt)
5 lb bone-in Boston butt braised in apple cider vinegar and spice rub
fresh 300°F (149°C) 210–240 mins 105m 203°F (95°C) VIEW CT-DO-082 Italian Sausage Coins with Bell Peppers & Onions
1.5 lb Italian sausage sliced into 1/2-inch coins with peppers and onions
fresh 350°F (177°C) 25–30 mins No Flip 160°F (71°C) VIEW CT-DO-083 Shredded Chicken (Bone-in, Skinless Thighs)
3 lb bone-in skinless chicken thighs braised in seasoned chicken broth
fresh 325°F (163°C) 45–50 mins No Flip 175°F (79°C) VIEW CT-DO-084 Sunday Chuck Pot Roast & Root Vegetables
3.5 lb beef chuck roast with carrots, Yukon gold potatoes, and fresh thyme
fresh 300°F (149°C) 180–210 mins 90m 203°F (95°C) VIEW CT-DO-085 3-Ingredient Mexican Shredded Salsa Chicken
2.5 lb boneless chicken breasts or thighs submerged in 16 oz chunky salsa
fresh 325°F (163°C) 45–50 mins No Flip 165°F (74°C) VIEW CT-DO-086 Overnight Cinnamon Apple Steel-Cut Oatmeal
2 cups steel-cut oats, 8 cups water, diced apples, butter, and cinnamon
fresh 200°F (93°C) 6–7 hrs No Flip — VIEW CT-DO-087 Slow Cooker Ground Turkey & Cannellini White Chili
2 lb ground turkey browned with cannellini beans, green chiles, and cumin
fresh 350°F (177°C) 45–50 mins No Flip 165°F (74°C) VIEW CT-DO-088 Split Pea Soup with Smoked Ham Hock (1 lb Dry Green Split Peas)
1 lb dry green split peas, 1 large smoked ham hock, mirepoix, 6 cups water
fresh 350°F (177°C) 75–90 mins No Flip — VIEW CT-DO-089 Steel-Cut Oats (Stovetop)
1.5 cups steel-cut oats toasted in 1 tbsp butter, 4.5 cups boiling water
fresh 350°F (177°C) 25–30 mins No Flip — VIEW CT-DO-090 Stuffed Bell Peppers (Beef & Rice)
6 medium bell peppers filled with seasoned ground beef, rice, and marinara
fresh 350°F (177°C) 40–45 mins No Flip 160°F (71°C) VIEW CT-DO-091 Turkey Drumsticks (Grill, Renaissance-Fair Style / Braised)
2 large bone-in turkey drumsticks (approx 1.25 lb each) braised in stock
fresh 325°F (163°C) 90–110 mins 45m 180°F (82°C) VIEW CT-DO-092 Ground Turkey Sloppy Joe Filling
2 lb lean ground turkey simmered in tangy tomato-Worcestershire sauce
fresh 350°F (177°C) 20–25 mins No Flip 165°F (74°C) VIEW CT-DO-093 White Rice (Long Grain)
2 cups long-grain white rice rinsed, 3.5 cups boiling water, 1 tsp salt
fresh 350°F (177°C) 16–18 mins No Flip — VIEW CT-DO-094 Whole Beets (Skin On, For Peeling)
5 to 6 medium whole beets scrubbed with 1/2 cup water in Dutch oven
fresh 375°F (191°C) 50–60 mins 25m — VIEW CT-DO-095 Smoked Beef Chuck Roast (Poor Man's Brisket / Dutch Oven Braise)
3.5 lb beef chuck roast seared and braised in stout beer and beef stock
fresh 300°F (149°C) 180–210 mins 90m 203°F (95°C) VIEW CT-DO-096 Fresh Bratwurst (Uncooked Pork Links, Beer-Braise + Sear)
6 fresh raw bratwurst links simmered in beer and sliced onions
fresh 350°F (177°C) 20–25 mins 10m 160°F (71°C) VIEW CT-DO-097 Chicken Breast (Poached)
1.5 lb boneless skinless chicken breasts (approx 2 to 3 breasts)
fresh 350°F (177°C) 15–18 mins No Flip 165°F (74°C) VIEW CT-DO-098 Chicken Thighs (Boneless, Skinless, Poached)
2 lb boneless skinless chicken thighs (approx 6 to 8 thighs)
fresh 350°F (177°C) 18–20 mins No Flip 175°F (79°C) VIEW CT-DO-099 Cinnamon Applesauce (Fresh Apples, No-Peel)
4 lb mixed sweet and tart apples cored and quartered with cider and cinnamon
fresh 350°F (177°C) 30–35 mins No Flip — VIEW CT-DO-100 Chicago Deep-Dish Pizza (10-inch Dutch Oven)
Thick cornmeal-infused dough pressed up sides, sliced mozzarella, sausage, and crushed tomato top
fresh 425°F (218°C) 28–32 mins No Flip 200°F (93°C) VIEW CT-DO-101 Buttermilk Skillet Cornbread (10-inch pan / Dutch Oven)
Stone-ground yellow cornmeal and buttermilk batter in preheated buttered Dutch oven
fresh 400°F (204°C) 22–25 mins No Flip 200°F (93°C) VIEW CT-DO-102 Dutch Baby Pancake (Puffed Cast-Iron Pancake)
3-egg custard batter poured into hot buttered Dutch oven
fresh 425°F (218°C) 20–22 mins No Flip — VIEW CT-DO-103 Beef & Broccoli Stir-Fry / Braise (Flank Steak, Skillet / Dutch Oven)
1.5 lb flank steak thinly sliced against the grain with broccoli florets in savory ginger soy sauce
fresh 350°F (177°C) 18–22 mins No Flip 145°F (63°C) VIEW CT-DO-104 Bone-In Pork Chops (1-Inch Thick, Butter-Basted / Braised)
4 bone-in pork chops (1-inch thick, approx 10 oz each) braised with onions and apples
fresh 350°F (177°C) 25–30 mins 12m 145°F (63°C) VIEW CT-DO-105 Slow-Cooker Mashed Potatoes (Yukon Gold / Dutch Oven Boiled)
3 lb Yukon Gold potatoes peeled and quartered into cold salted water
fresh 350°F (177°C) 20–25 mins No Flip — VIEW CT-DO-106 Sweet Potato Cubes (For Mash)
2.5 lb sweet potatoes peeled and cut into 1-inch cubes
fresh 350°F (177°C) 15–18 mins No Flip — VIEW CT-DO-107 Whole Potatoes (Medium Boiled)
2 lb medium Red Bliss or Yukon Gold potatoes, skin on and scrubbed
fresh 350°F (177°C) 25–30 mins No Flip — VIEW CT-DO-108 Chicken Marsala (Skillet / Dutch Oven, Mushroom Marsala Sauce)
1.5 lb chicken cutlets cut into 1/2-inch cutlets, dredged in flour
fresh 350°F (177°C) 20–25 mins 10m 165°F (74°C) VIEW CT-DO-109 Chicken Piccata (Skillet / Dutch Oven, Lemon-Caper Pan Sauce)
1.5 lb chicken breast cutlets pounded to 1/3-inch thickness, lightly floured
fresh 350°F (177°C) 18–22 mins 9m 165°F (74°C) VIEW