Cassoulet 101
Join the legion of cassoulet fans! Learn more about this storied French dish and the ingredients that make it unique. More than a recipe, cassoulet is an experience.
Cooking with Tarbais Beans
What's so special about the Tarbais bean? Many claim it's the only bean suitable for making cassoulet. But it's also an excellent choice for many othe...
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Understanding Confit
Before refrigeration confit was a method of preserving meat; today, we continue to make confit because it's so delicious.
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Cooking with Ventrèche
Ventrèche is the French equivalent of pancetta, and a staple in the cooking of Southwest France. Explore some ideas for adding this lightly-cured pork...
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Foods of Gascony: Duck & Duck Fat
Gascony: where the duck is king. It's a world of tastes so rich and particular to the region that even the poorest peasant is heir to a rich heritage ...
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Host a Cassoulet Dinner Party
Cassoulet is an iconic dish: simple to make, impressive to serve, and it feeds a crowd. There’s nothing as cozy and convivial as a steaming-hot bowl o...
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Cassoulet: A Brief History
In Southwest France, the cassoulet holds exalted status. There are many variations on this humble bean stew and the French protect the sanctity of eac...
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What Is Demi-Glace?
Demi-glace is the secret sauce that makes everything taste better. From sauces and soups to beans and braises, check out the many ways demi-glace can ...
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Cooking with French Garlic Sausage
Garlic sausage is a delightfully pungent French-style sausage. Although wonderful in cassoulet and as part of a charcuterie board, its use shouldn’t e...
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