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A couple years ago we shared a few of our favorite Dutch ovens, plus recipes to put them to work. But products come and go, and many of our 2011 picks have since become unavailable. So we thought it was time to revisit our favorite pot and look at the current crop of Dutch ovens for fall cooking.

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When we think of meatless sources of protein, foods like beans, tofu, and cheese generally top the list. But one of my favorites is quinoa (shark-jumping be darned!) — not only is it a delicious and complete protein, but it’s also rich in iron and fiber, vegan-friendly, gluten-free, and unprocessed. For ethical farming reasons, I always make sure to buy Fair Trade quinoa.

This season I’m baking quinoa into a savory pie with roasted winter squash and aromatic herbs and spices. As a main dish for dinner or lunch to eat during the workweek, it’s packed with fall flavor and nutrition.

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British cook Nigel Slater often states that he’s not a chef, he’s a cook. I would go further and say that he is a cook’s cook. He somehow manages to be charming yet authoritative, comforting yet elegant. His approach is casual but he gets the job done. He is well-known and beloved in England where he recently topped Jamie Oliver and Delia Smith as Britain’s favorite celebrity chef (er, cook) and his star continues to rise as more and more people outside of the U.K. discover his delicious recipes and beautiful cookbooks.

We’re very happy to feature these short, charming essentials from one of our favorite cooks!

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Laziness is occasionally the mother of very tasty invention. In this case, it was a desire for something other than my usual weeknight pork chops combined with a distinct lack of desire to actually…well…cook. Ahem. The solution — stuffing the pork chops with a mix of toasted pine nuts, dried porcini mushrooms, and a handful of snowy pecorino — is both the ultimate in convenience and the ultimate in deliciousness. It’s a win-win supper situation.

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