Bring this cozy vegetarian meal by Deb Perelman from Smitten Kitchen straight to the table in the STAUB enameled cast iron chistera you cook it in. Don't forget the grilled or toasted bread on the side to sop it all up.

This hearty one-dish dinner by Deb Perelman from Smitten Kitchen is cooked and served right in the STAUB enameled cast iron chistera. A simply dressed green salad is all you need on the side. It's cozy, reheats well, and will feed your whole crew.

This no-knead bread is inspired by an original recipe from Jim Lahey, the bread maestro behind New York City’s Sullivan Street Bakery. Even the most intimidated baker can feel confident using Lahey’s method, which requires little work but a bit of time. Cooking this bread in a hot Staub cocotte is ideal, because the steam created in the cocotte creates a crispy crust and a luxuriously soft interior.