JEAN-LUC BARDETechniquesThe Making of a Cassoulet1. Lard is cubed for a paste. Jean-Luc Barde2. Sausages are flavored with a paste of garlic and onion (some cooks smooth their paste with lard, we recommend using water instead). Jean-Luc Barde3. Small cassoles are carefully layered with beans. Jean-Luc Barde4. The finished cassoulet has a golden brown crust. Jean-Luc BardeKeep ReadingBo Luc Lac (Shaking Beef)By Charles PhanA Step-by-Step Guide to Making Perfect Panettone at HomeBy Jason SchreiberPanettoneBy Jason SchreiberHow to Master Pâte à Choux for Foolproof French PastriesBy Ryan McCarthyProfiterolesBy SAVEUR EditorsHow to Make a Perfectly Balanced, Complex Amaro at HomeBy Alex TestereHow to Make a Cheese Wheel Cake, the Ultimate Holiday CenterpieceBy Alyse WhitneyMastering the Art of the Cheese Cart: Your New Go-To Holiday TraditionBy Alyse WhitneyWhy Quince, the World’s Most Stubborn Fruit, Deserves a Spot on Your TableBy Benjamin KemperSee AllContinue to Next StoryADVERTISEMENTADAD
