The Making of a Cassoulet

January 7, 2008

1. Lard is cubed for a paste.Jean-Luc Barde

2. Sausages are flavored with a paste of garlic and onion (some cooks smooth their paste with lard, we recommend using water instead).Jean-Luc Barde

3. Small cassoles are carefully layered with beans.Jean-Luc Barde

4. The finished cassoulet has a golden brown crust.Jean-Luc Barde

Latest

Steamed Korean Pears with Ginger, Dates, and Honey

Switch Things Up with These 3 Alternative Wine Glasses

The 2019 SAVEUR Big Budget Gift Guide

The 2019 SAVEUR Gift Guide: Bottles We Love

Three Ways to Sip Stemless

Styrian Scrambled Eggs with Pumpkin Seeds and Oil (Steirische Kernöl Eierspeise)

The 2019 SAVEUR Edible Gift Guide

It’s Not Fusion, It’s Mestizaje

Pumpkin Seed Brittle