Made exclusively for Dresden & Company by Ohio Stoneware, our American Potters’ Collection is now available in two color options: Sand and Ash! The entire collection features vitrified pieces fired at 2,200 degrees F and designed to be safe for the oven, microwave and dishwasher to withstand the rigors of daily use for generations. The hand-applied stripe detail and exclusive finishing glaze create a collection perfect for today’s home with a nod to centuries-old style. Handcrafted with care, each piece delivers the highest level of quality you can find anywhere in the world with the added charm of being made in nearby Zanesville, Ohio, once the Pottery Capitol of the World.

The design qualities of these pieces, combined with their modern farmhouse appearance, make them perfect kitchen companions. You can prep, bake, serve and store in them without worry. And because of their glazed finish, cleanup is easy. Everyone would prefer to spend more time enjoying their family this season and less time in the kitchen. Here we’ve shared a few of our favorite recipes featuring our American Potters’ Collection, some D&Co. Kitchen foods and we’ve even put our beverageware to work. We hope you enjoy!

Herbed Spice Turkey Breast
3- to 4-pound turkey half-breast, skin on, or 6- to 7-pound turkey breast halved  
2 tablespoons D&Co. Kitchen Herbed Spice Mix or more to taste  
1 orange quartered  
1 lemon quartered  
2 tablespoons butter  
1 tablespoon extra-virgin olive oil  
4 sprigs rosemary  
4 sprigs thyme  
Salt and pepper  

Preheat oven to 450 F. Rinse the turkey breast and pat dry with paper towel. Drizzle olive oil over turkey breast. Sprinkle with D&Co. Kitchen Herbed Spice Mix. Place quartered oranges and lemons on parchment-lined rimmed baking sheet. Top with sprigs of rosemary and thyme along with salt and pepper.  

Place turkey breast into the oven and cook for 20 minutes. Reduce heat to 350 F and cook an additional 20 to 25 minutes or until turkey reaches 165 F with an instant read thermometer.  Remove turkey from the oven and tent with foil for 20 minutes. Slice and serve.

Roasted Carrots with Candied Pecans
2 pounds carrots – peeled

½ cup brown sugar
4 tablespoons unsalted butter – cut into pats
1 teaspoon salt
½ teaspoon pepper
½ teaspoon cinnamon
4 ounces goat cheese – crumbled
1 tablespoon fresh thyme leaves to garnish

Candied Pecans:
2 tablespoons butter
3 tablespoons maple syrup
1 tablespoon brown sugar
1 cup roughly chopped pecan halves
¼ teaspoon flaked sea salt

Preheat the oven to 350 degrees F. Then line a baking sheet with foil. Place the carrots in a single layer on the baking sheet. Sprinkle with the brown sugar and evenly distribute the pats of butter. Also, sprinkle with salt, pepper, and cinnamon.

Place in the oven and bake for 50-60 minutes or until the carrots are just fork tender. During baking, turn the carrots 3 or 4 times.

While the carrots are roasting, prepare the candied pecans by melting the butter in a small pan on low heat. Once the butter is melted, add the maple syrup, brown sugar, and pecans. Stir about 2 minutes until the mixture thickens.

Remove the candied pecans from the heat and stir in the flaked sea salt. Set aside.

Once the carrots are cooked, put them in a serving dish. Sprinkle them evenly with the candied pecans and goat cheese. Finish the dish with a sprinkle of fresh thyme leaves.

 Pumpkin Honey Mustard Fall Harvest Salad

1½ cups wild rice, cooked according to package directions
1 tablespoon butter
3 carrots, sliced into ½ inch rounds on the bias
1 medium sweet potato, sliced into ½ inch half moons
1 small sweet onion, sliced into ½ inch slices
1 bunch of radishes, quartered (about 8 radishes)
7-8 Brussels sprouts, trimmed and quartered lengthwise
3 tbsp. olive oil, divided
¼ cup pumpkin seeds
2-3 tbsp. fresh parsley, roughly chopped, optional
Fresh sage, optional*

3 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
4 teaspoons D&Co. Kitchen Pumpkin Honey Mustard
½ jalapeño, deseeded and minced
½ teaspoon kosher salt
¼ teaspoon garlic powder
Few cracks of black pepper to taste, optional

Preheat the oven to 425F.  In a saucepan, combine the rice, butter and 3 cups of water. Bring to a boil, reduce to a simmer, and cook, covered, for 45 minutes or until the water is absorbed and the grains are tender. Let the rice stand, covered for 10 minutes, then fluff with a fork. Add the carrots and sweet potato to one baking sheet with 1½ tablespoons olive oil and one or two generous pinches of salt. Add the onions, radishes and Brussels sprouts to a second baking sheet with 1½ tablespoons olive oil and another pinch of salt. Toss all of the veggies to coat evenly.

Roast all of the vegetables until fork-tender, stirring halfway through. The carrots and sweet potatoes will take about 25 minutes. The onions, radishes, and Brussels sprouts will take about 20 minutes.  

Meanwhile, make the dressing by whisking together the olive oil, maple syrup, D&Co. Kitchen Pumpkin Honey Mustard, vinegar, jalapeño, garlic, ½ tsp salt and pepper. 

Toast the pumpkin seeds in a medium skillet over medium heat, stirring frequently. They may pop, that’s normal. Toast until the seeds start to brown, 3-4 minutes. Then remove from heat and transfer to a small bowl.

To assemble the salad, combine the cooked rice, roasted veggies and dressing in a large bowl. Toss to combine well. Top with toasted pumpkin seeds and cilantro. 

*For a delightful garnish, fry your sage leaves in vegan butter until just beginning to brown. They turn into delicious edible herb chips. 

Sweet Buttermilk Herbal Harvest Punch

  • 3 cups lemonade
  • 3 cups apple cider
  • 1 cup orange juice
  • 3 cups sparkling water
  • 3 cups of D&Co. Kitchen Sweet Buttermilk Tea prepared according to directions
  • ¼ cup maple syrup
  • Rosemary sprigs
  • 3 apples
  • 1 orange

In a tall pitcher mix the apple cider with the orange juice and lemonade. Set aside.

Prepare D&Co. Sweet Buttermilk Tea by steeping in hot water, let cool. Add to cider, orange juice and lemonade.

Cut the apples and the oranges and add them to the pitcher. Mix in the maple syrup and add the rosemary sprigs. Cover and place in the refrigerator for 2 hours or until chilled. Add the sparkling water and mix.


The longer you keep the punch in the fridge, the more robust the flavor. You can make it overnight to serve in the afternoon. You can also add 2 cinnamon sticks to make it spicier. Makes about (30) 4-ounce servings.