For a long, long time, I have wanted to buy a dutch oven. And for that long, long time, while I agonized over details such as color of pot and size of pot, I always thought that we would get one from Le Creuset. In the end, however, after a trip to Williams & Sonoma, we decided that what we really wanted was a Staub dutch oven. It just felt better in our hands; I like the black interior, and the lid is fabulous, seemed better than Le Creuset. And so we got one in royal blue, and we couldn't be happier. I have so far made turkey chili in the dutch oven, followed by braised chili-rubbed short ribs. It works a treat, easy to clean, and looks so handsome on our stove! I am looking forward to a winter full of meals cooked in the dutch oven.
(Chili-rubbed braised short ribs with maple syrup glazed carrots and truffled mushroom polenta.)
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