STAUB La Cocotte 3.7 L Cast Iron Round Cocotte, White Truffle Pasta Lover served warm with Crème Chantilly

served warm with Crème Chantilly and a delicate balsamic drizzle—the perfect finish to this light but soul-satisfying supper and a beautiful fall meal you’ll want to recreate again and again

High-performance Shun Classic knives are now available with a contemporary natural look

The wide blade with a thin cross-section permits paper-thin cuts of radish

Hyde Park Steak Spice

STAUB La Cocotte 3.7 L Cast Iron Round Cocotte, White Truffle Pasta Lover served warm with Crème ChantillyThe cocotte originated in France where this casserole dish was designed to cook chicken dishes: in fact, the word "cocotte" itself is the French word for "little hen". Since then, however, the cocotte cast iron Dutch oven dish has been used to make a wide variety of other dishes by chefs and home cooks including soups, stews pot roasts and ragouts as well as for perfecting sauces. Beginners can use them as they try their hand at tasty oven baked