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 ReadingWhy Marmite Deserves a Place in Your PantryBy Kristen HartkeStone Crab Lumpia With Chile-Soy VinegarBy Conrad NieberdingSwamp Cabbage and Stone Crab FrittersBy Holly DudleyBo 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 TestereSee AllContinue to Next StoryADVERTISEMENTADAD
