There are a number of good Dutch Oven cookbooks on the market and loads of great dishes posted at various online sites. Put “Dutch Oven” and “recipes” in a search engine, and you can read all day and still not scratch the surface.
In addition, most recipes can be modified and made in a Dutch Oven. If making any favorite soup, stew, or chili beans, simply leave the lid off the Dutch Oven and simmer. For family casseroles, close the lid and cook over low temperature gray coals. Even cakes, pies, and breads are possible though take more skill.
The general rule when cooking with a Dutch Oven is to put the number of coals under the oven matching the size number and then add 3 coals. For example, use 12 plus 3 coals or 15 coals under the size 12 Dutch Oven for dishes with high liquid content (soup etc). With wood fuel, burn the wood until it’s glowing but not flaming. You may need to put the Dutch Oven over to the side and rake some of the cinders over to avoid burning the food.
To bake (where the food needs to cook from the top as well as the bottom), put the 12 plus 3 coals on top and use half that amount under. In a size 12 oven, you have 15 coals on top and about 7 under the oven. If using wood instead of charcoal, then play around with the wood chunks. You’ll want red hot chunks on top and grayer chunks under. It takes a little more skill, but many cooks love to cook using real wood.