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 ReadingChewy Oat BarsBy CHRISTINA TOSIBourbon Pecan SouffléBy ORALIA PEREZAcarajé Com Camarão (Black-Eyed Pea Fritters With Shrimp)By EMME RIBEIRO COLLINSWhy Prunes Deserve a Permanent Place in Your PantryBy FARIDEH SADEGHINFar BretonBy FARIDEH SADEGHINKhoresh-e Aloo Esfenaj (Persian Lamb, Prune, and Spinach Stew)By FARIDEH SADEGHINPaneer Bhurji (Scrambled Paneer Curry)By ROMY GILL12 Spectacular Cake Recipes for the Holidays and BeyondBy FRANCES KIMChocolate Mesquite Cake with Café de Olla ButtercreamBy CRYSTAL KASSSee AllContinue to Next StoryADVERTISEMENTADAD
