A hearty and rustic cassoulet speaks to conviviality around the table. The earthy aromas from the casserole of beans, broth, herbs and meat nested beneath a thick crust draws diners together and is a ...

Although this cassoulet has multiple parts, the end result is worth it. If you've never tried polenta before (aka cornmeal), it is absolutely delicious and filled with nutrients. One cup of yellow ...

David Campigotto seemed unnerved that I was taking my cassoulet to go. “If you cover the beans while they’re hot it can make them pass out,” he told me, insisting I leave the lids ajar on the two ...

When winter heads our way, bringing chilly temperatures and close, dark nights, my thoughts turn to Cassoulet, the iconic comfort food from southwestern France. It has it all – juicy beans, duck leg ...

Cook bacon in large, heavy Dutch oven over medium heat, stirring, until almost browned, 6 minutes. Add sausage; cook, stirring, until browned, 4 minutes. Heat oven to 375 degrees. Add shallots and ...

Hello There Friends, Recently, I prepared a delightful Traditional Cassoulet. Many of you expressed concerns regarding the ...

You might have noticed that some of the longstanding disputes in cooking are dualities, one side pitched as a better choice against one other: unsalted or salted butter, for example, or seasoned cast ...

GIVEN THAT these beans are so pretty, I suggest cooking them gently on the stovetop rather than in a pressure cooker, so you can stop the cooking when the beans are just tender. You don’t want them so ...

PREPARATION: In a large saucepan or sturdy stockpot, heat the olive oil until shimmery, but not smoking. Saute all pork products — fresh pork shoulder, bacon and pork sausage — until browned. Add ...

A pomegranate-persimmon salad and baked apples bookend the cassouletlike dish at the center of David Tanis’s December spread. By David Tanis Whatever you call it, the centerpiece of this winter menu — ...

The backbone of native cassoulet is the bean, the haricots blancs, which can be cooked fresh or dried and reconstituted. They plump up with the cooking fat and that of the various meats -- pork, duck, ...