Cassoulet is such a labor-intensive affair that I can’t imagine anyone voluntarily spending the required hours (even days) at the stove to make it–unless, of course, their house is as drafty as mine ...

For Chef Patrick Connolly, the path to owning his own restaurant included many pit stops. An award-winning stint in Boston was followed with a gig in New York City, which lead to work in his hometown ...

1. Preheat oven to 350 degrees. 2. In a saucepan with a heavy bottom, place over moderately high heat, add bacon. Render the bacon for 3 or 4 minutes, until some of the fat is released. Add the pork ...

Cassoulet is French comfort food at its finest — as warm and cozy as a favorite pair of flannel PJs, especially now that the deep winter chill has finally arrived. Traditional cassoulet is a one-pot ...

I adore classic cassoulet. For years I made it once every winter. I simmered, skimmed and sautéed, off and on, for three days – that is, until I devised a way to wiggle out of much of the work.

You might think cassoulet can't be made without meat. After all, the classic French casserole is as much about the sausages and duck confit as it is about the beans. But if you subtract the meat you ...

Diners enjoy cassoulet in a Parisian restaurant. (The NOLA.com | Times-Picayune archive) During the observance of the 10th anniversaries of Hurricanes Katrina and Rita, a food memory came to mind. My ...

" Italian sausage has all the herbs and spices built right in, so you don’t have to add them one by one. Whether you choose ...

As the cold weather starts to bite you will be looking for food that will warm you up, and for that purpose there's nothing better than a hearty cassoulet. Riviera-based food blogger Laura Tobin ...

As the temperatures drop and darkness comes earlier, food cravings shift from light and fresh to savory and hearty. Kitchens around the city are rolling out fall menus to pair with the season, ...

As the cold weather starts to bite you will be looking for food that will warm you up, and for that purpose there's nothing better than a hearty cassoulet. Riviera-based food blogger Laura Tobin ...