Impress your guests with this one-pot spring meal. 😋 @Stephanie Engøy’s Roasted Whole Chicken with Lemon Orzo comes together beautifully in a Sage Dutch Oven, exclusively from #LeCreuset and @Sur La Table. Ingredients: 2 tbsp olive oil 1 whole chicken 2 tbsp unsalted butter 1 lemon, zested and halved 1/2 cup chopped leeks 1/4 cup chopped shallots 4 garlic cloves chopped 3 1/2 cups chicken broth 1/2 cup heavy cream 2 tsp sea salt 1 tsp fresh cracked pepper 10-12 asparagus stalks, cut into fourths 1/2 cup frozen peas 1 1/2 cups orzo pasta 1/4 cup grated parmesan 1/4 cup chopped parsley Instructions: 1. Preheat oven to 350F. 2. Generously season chicken with salt and pepper, then heat olive oil in a Dutch oven over med-high heat. Brown chicken on both sides until golden, about 5 min per side. Once browned, set chicken aside. 3. In the same pot, melt butter and brown e lemon halves face down for about 1-2 min, then remove and set aside. Add leeks and shallots to the pot and sauté for about 4 min. Then add garlic and cook until fragrant, about 1-2 min. 4. Pour in chicken broth, lemon zest, salt, and pepper. Stir to combine. Nestle the chicken back into the pot and increase heat to med-high to bring the broth to a boil, skimming any scum that rises to the top. 5. Once broth is boiling, turn off the heat and cover the pot with a lid. Carefully transfer the pot to the preheated oven. Bake for approximately 1 hour 15 min, or until the internal temperature of the chicken reaches 165F. 6. Remove the pot from the oven and stir in asparagus, peas, and orzo. Squeeze juice from the lemon halves into the pot and stir to combine. 7. Return the pot to the oven and bake about 15 min, or until the orzo is soft. 8. Gently stir the orzo to loosen it up, then allow the pot to rest outside the oven for 15 min. Stir the parmesan into the orzo and top with chopped parsley before serving. #lecreuset #lecreusettiktok #foodtok #easyrecipe #dinnerrecipe #dinnerideas #onepotrecipe

Our new dual-sided Pizza Stone does double duty! Flip it over and bake on the unglazed underside for brick oven-style pizzas, breads, and desserts like these Kitchen Sink Cookies. 🍪 This recipe is easy to make and easy to customize – just spoon some dough into bowls and let everyone mix in their own toppings. Ingredients (10-12 cookies): 1/2 cup unsalted butter (1 stick), room temp 1 cup dark brown sugar 1/4 cup granulated sugar 1 tsp vanilla extract 1 egg, cold from the fridge 1 1/2 cups all-purpose flour 1/2 tsp baking soda 1/2 tsp baking powder Mix-ins & Toppings (all optional): Chopped chocolate bars (dark, milk, white) Small candy pieces, such as M&Ms, Reese’s Pieces or soft caramels Crushed cookies, such as Oreos or Biscoff wafers Crushed cereal, such as Cornflakes or Fruit Loops Crushed potato chips or mini pretzels Mini marshmallows Sprinkles Malted milk powder Flaky sea salt Instructions: 1. Preheat oven to 350F. 2. In a large mixing bowl, vigorously whisk softened butter, dark brown sugar, granulated sugar, and vanilla extract for about 1 min until thoroughly mixed and whipped. If the butter and sugar are clumping on the whisk, the butter isn’t soft enough. Sit out at room temp until it easily whips. 3. Add egg and whisk for another 30 seconds. Add flour, baking soda and baking powder. Using the whisk, gently mix the dry ingredients into the wet. Then, switch to a wooden spoon or spatula and begin stirring dry ingredients into the butter mixture. Keep stirring for about 30 seconds, until it goes from dry crumbles to a cohesive dough. 4. Spoon 1/4 cup-sized cookies into a small bowl and add mix-ins. Place cookies on the unglazed side of a pizza stone and bake in preheated oven for 12 min until the cookies are just starting to brown along the edges. 5. Remove from oven and let sit for 15 min before serving. #lecreuset #lecreusettiktok #desserttok #cookietok #easydesserts #cookierecipe #cookierecipeideas

Chef Eduardo Garcia's Fire-Grilled Mushroom Tostadas were flying off the plate at our recent Après with Alpine event. 🏔️ Seared and sizzled on a grill using the Alpine Outdoor collection, this vegetarian dish is incredibly flavorful. Serve it on mini tostadas as an appetizer, or larger tacos as a main course! Mushroom Tostadas Ingredients (12 full-size or 24 mini appetizer size): 1 lb mixed oyster, cremini, and shiitake mushrooms ¼ cup extra virgin olive oil 2 Tbsp chopped fresh oregano or 1 Tbsp dried oregano 1 Tbsp chopped fresh thyme or 1 tsp dried thyme leaves 2 Tbsp Montana Mex Mild Chile Seasoning, or substitute with chile powder 1 tsp Montana Mex Jalapeño Seasoning, or substitute with red chile flakes 1 oz fresh lime juice, plus extra to finish 1 Tbsp cracked black pepper 1 tsp sea salt 1 cup chopped fresh cilantro, for serving Tostadas or tortillas, for serving Fire-roasted pickled red onions, for serving - see our IG post from April 7th for this recipe Pumpkin seed crema, for serving - see our IG post from April 15th for this recipe Instructions: 1. In a large bowl, season the mushrooms with all the ingredients and toss to evenly coat and combine. 2. Cook on a hot griddle or skillet, like any of the items in the Alpine Outdoor collection, over medium-high heat for 3-4 minutes until cooked through, browned on most sides and crisp on the edges. Stirring periodically but not excessively will ensure mushrooms cook and brown evenly. 3. Remove from heat and allow to cool briefly. 4. Finely chop up the mushrooms and mix in chopped fresh cilantro. 5. Serve in a warm tortilla or tostada of your choice, topped with pickled onions and pumpkin seed crema. #lecreuset #lecreusettiktok #grilling #grillingseason #grillmaster #openfirecooking #castironcooking #outdoorkitchen #outdoorcooking

One of @grossypelosi’s favorite tips for an at-home pizza night: If you don't have a pizza peel, use parchment paper to slide dough onto our new Pizza Stone. 🍕 This stoneware piece gives you even browning with a perfectly crisp, chewy crust. You can also use it for breads, pastries, cookies, cheese boards, and even roasting vegetables! #lecreuset #lecreusettiktok #pizzatok #pizzatime #pizzatiktok #pizzalover #pizzarecipe #homemadepizza #homemadepizzanight

Fun, cute, and delicious: This Mini Focaccia recipe checks all the boxes. Start these at breakfast and you’ll have fresh focaccia for your lunch sandwich or soup. Made with Chambray 8 oz. Mini Cocottes, available exclusively from #LeCreuset and @crateandbarrel. Ingredients (for 2 Mini Cocottes) 1/2 c. bread or all-purpose flour 1/4 tsp. instant yeast 1/4 tsp. salt 1/4 tsp. sugar 1/4 c. room temperature water Butter, to grease the cocottes Olive oil Flaky sea salt Instructions: 1. In a small bowl, mix together flour, yeast, salt, sugar and water. When it comes together to form a clump, knead on the countertop for 5 minutes until a smooth, elastic dough ball forms, adding more flour as needed. 2. Cover with plastic wrap and let rise for 2 hours in a warm place. 3. Cut the dough in half and transfer each piece to a buttered 8-oz. mini cocotte or ramekin. Cover and let rise for 1 hour or until it stretches to mostly fill the dish. 4. Dimple with your fingertips and drizzle lightly with olive oil. Sprinkle with sea salt. 5. Bake uncovered for 12–15 minutes at 450℉, until golden brown and cooked through. Allow to cool slightly before cutting and/or serving. #lecreusetiktok #breadtok #breadtiktok #focaccia #focacciarecipe #focacciatutorial #focacciabread