Fire up your stove or oven and make one of these warm, cozy Dutch oven dinner recipes that are perfect for chilly winter ...

Remove it from the oven, uncover, and let the chicken cool in the liquid for 30 minutes to finish up cooking. Carefully remove the thighs and transfer them to a rack, skin-side still up.

Braising is a time-honored technique for cooking various cuts of meat. But if you're making these braising mistakes, your ...

Once again, Le Creuset has designed a stylish piece of cookware that lives up to all the hype surrounding the brand. I would ...

I hope everyone’s holidays were grand! I have a belated gift for you: five recipes with as little cleanup as possible. I’ve ...

Why This Works: For this simple chicken braise, we started by searing bone-in, skin-on thighs to crisp the skin. We then transferred the thighs to the oven where they simmered, skin side up, in a ...

In fact, I’d say that it's a cross between a skillet and a Dutch oven ... chicken was cooked, thanks to the wide surface area of the pan, which wasn’t overcrowded despite me searing six thighs ...