Cassoulet is such a labor-intensive affair that I can’t imagine anyone voluntarily spending the required hours (even days) at the stove to make it–unless, of course, their house is as drafty as mine ...

1. Preheat oven to 350 degrees. 2. In a saucepan with a heavy bottom, place over moderately high heat, add bacon. Render the bacon for 3 or 4 minutes, until some of the fat is released. Add the pork ...

For Chef Patrick Connolly, the path to owning his own restaurant included many pit stops. An award-winning stint in Boston was followed with a gig in New York City, which lead to work in his hometown ...

Cassoulet is French comfort food at its finest — as warm and cozy as a favorite pair of flannel PJs, especially now that the deep winter chill has finally arrived. Traditional cassoulet is a one-pot ...

I adore classic cassoulet. For years I made it once every winter. I simmered, skimmed and sautéed, off and on, for three days – that is, until I devised a way to wiggle out of much of the work.

Although there are innumerable versions of Toulouse cassoulet, most are based on a stew of white beans and various forms of pork. This classic French cassoulet layers tender beans, savory meats, and ...

Diners enjoy cassoulet in a Parisian restaurant. (The NOLA.com | Times-Picayune archive) During the observance of the 10th anniversaries of Hurricanes Katrina and Rita, a food memory came to mind. My ...

You might think cassoulet can't be made without meat. After all, the classic French casserole is as much about the sausages and duck confit as it is about the beans. But if you subtract the meat you ...

The deceptively humble French dish is a canvas ripe for variation and personal touches. The annual event brings in dozens of chefs from around the world, all competing to win over the judges and the ...

It's a seasonal French tradition, and now a Kentucky one, too. Holly Hill Inn, 426 North Winter Street in Midway, will hold its seventh annual Classic Cassoulet dinner Nov. 16. "For me, the cracking ...

In South West France, cassoulet is more than king: it’s God Himself. That’s according to the celebrated belle epoque chef Prosper Montagné, anyway — and almost a century after he said it, no one’s ...