JEAN-LUC BARDETechniquesThe Making of a Cassoulet1. Lard is cubed for a paste.2. Sausages are flavored with a paste of garlic and onion (some cooks smooth their paste with lard, we recommend using water instead).3. Small cassoles are carefully layered with beans.4. The finished cassoulet has a golden brown crust.Keep ReadingFried Shrimp ShellsBy HALO PEREZ-GALLARDOStir-Fried Shacha Lamb NoodlesBy JESSIE YUCHENLacto-Fermented Hot SauceBy ALEX TESTEREVanilla-Rose Ice Cream Sandwiches with Cardamom ToastBy POOJA BAVISHISweet Fried Milk Buns with Ice Cream, Peanuts, and CilantroBy DANIELLE SPENCERGinger Matcha Ice Cream SandwichesBy HANNAH BAEBrown Butter Sugar CookiesBy JAVIER ZUNIGANo-Churn Coconut-Taro Ice CreamBy JESSIE YUCHENGrilled Corn with Pepperoncini ButterBy SARA KRAMER AND SARAH HYMANSONSee AllContinue to Next StoryADVERTISEMENTADAD