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...Read more Cooking with Tarbais Beans
Before refrigeration confit was a method of preserving meat; today, we continue to make confit because it's so delicious.Read more Understanding Confit
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...Read more Cooking with Ventrèche
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 ...Read more Foods of Gascony: Duck & Duck Fat
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...Read more Host a Cassoulet Dinner Party
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...Read more Cassoulet: A Brief History
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 ...Read more What Is Demi-Glace?
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...Read more Cooking with French Garlic Sausage