Main Course (5)
The recipe for this dish is based on one in James Peterson's Glorious French Food (John Wiley & Sons, 2002).
The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate one-pot meal. This recipe for cassoulet, the hearty, meat-studded dish from southwestern France, may be the ultimate one-pot meal.
The origins of this popular French dish are believed to date back to the Roman gourmand Apicius.
At Apicius, chef Vigato spoons a sweet-and-sour flavored brunoise of vegetables over seared foie gras.
The tartness of the grapes in this preparation offsets the richness of the liver.