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 ReadingTexas Smoked BrisketBy CHRIS MAGALLANES AND ERNEST MORALESBlack Currants Are the Bold Berry You’re Not Using (Yet)By RYAN MCCARTHYRoast Chicken With Apricots and CurrantsBy JULEE ROSSO AND SHEILA LUKINS WITH SARAH LEAH CHASEBizcocho Dominicano (Dominican Cake)By VILMA LOPEZZeppole di San GiuseppeBy NICK MALGIERISfinci di San GiuseppeBy CINDY SALVATOChewy Oat BarsBy CHRISTINA TOSIBourbon Pecan SouffléBy ORALIA PEREZAcarajé Com Camarão (Black-Eyed Pea Fritters With Shrimp)By EMME RIBEIRO COLLINSSee AllContinue to Next StoryADVERTISEMENTADAD
