A specialty of the southwest of France, cassoulet—named for cassole, the oval earthenware dish in which it was made—is a rich, slow-cooked bean stew made with white beans, meats (most often pork and sausages), and duck or goose confit. The dish is time consuming—it can take an entire day from start to finish—but is manageable when you break it into three tasks, which can be spaced out over a few days. The first step is to prepare Duck Confit (see page 232). Next the beans (which have to be soaked overnight) are cooked on the stove. Then the confit and beans are layered in a pot, along with pork and sausage, and baked for about three hours.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.