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
