Put your favorite pot to work with our best Dutch oven recipes—including recipes for dinners, sides, drinks and even desserts ...

2. Empty the contents of the corn tin into a saucepan, add the stock and bring to a boil. 3. Add the cornflour solution and let simmer for about 10 minutes. 4. Add the salt and the shredded chicken ...

Also known as Pennsylvania Dutch chicken pot pie or Amish chicken pot pie, these savory P.A. pies more closely resemble ...

Ladle the soup into warmed bowls and scatter with parsley, if using. For a vegetarian version, use vegetable stock and stir in thinly sliced mushrooms instead of the chicken. Using 1½ stock cubes ...

Leave to simmer for another 15 minutes until thickened a little. Season to taste. Add the sliced corn, cover with a lid and cook for 5–8 minutes more. Add the remaining vegetables and cook for a ...

I found recipes for Cantonese corn soup that included bits of chicken. They sounded delicious, so I decided to make a variation of it. My twist was to use fresh corn kernels in the soup ...

Hearty helpings of garlic, herbs, and kale give this classic creamy soup plenty of ... Add to Dutch oven along with remaining 2 cans undrained beans, chicken broth, Italian seasoning, black ...

Purée corn to form a liquid ... (Work in batches if necessary.) Purée until soup is completely smooth, about 2 minutes. Ladle soup, warm or chilled, into bowls and garnish with chives.

Stephanie Ganz is a writer and recipe developer whose work has appeared in BUST, Bon Appétit, The Kitchn, and Epicurious. She’s the author of the Substack newsletter But Wait, There’s More.