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 ...

This streamlined approach delivers the hallmark richness and layered aromatics of France’s iconic bean-and-meat stew.

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 ...

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 ...

From classic comfort foods to regional standouts and desserts, we’ll be sharing a new recipe with you each week. Find other dishes of the week here. This week, we’re sharing a French classic: ...

The epitome of slow food, cassoulet is a marriage of rustic yet refined flavors craftily layered and melded together into the ultimate comforting pot of garlicky white beans, snappy pork sausage, and ...

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 ...

As the cold weather starts to bite you will be looking for food that will warm you up, and for that purpose there's nothing better than a hearty cassoulet. Riviera-based food blogger Laura Tobin ...