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One-Pot Wonders: Easy Skillet Cassoulet

One-Pot Wonders Yasmin Fahr Post a comment

Don't scoff at the idea of a skillet cassoulet that's done in 30 minutes. We've managed it before, and we'll surely do it again—after all, this column is dedicated to reinventing classics to cut down on time without detracting from flavor. Here, beans, sausage, and pork tenderloin combine in a rich, garlicky stew with a crisp breadcrumb crust. More

Easy Skillet Cassoulet

Serious Eats Yasmin Fahr 9 comments

Beans, sausage, and pork tenderloin in a rich, garlicky stew that gets to the table in about half an hour. More

Behind the Scenes: Making Back Forty's Cassoulet

New York Laura Togut Post a comment

On February 25th Back Forty West will be hosting a Cassoulet Festival, which was once an annual tradition at its former sister restaurant Savoy. Here we see how their cassoulet gets made from start to finish. More

Italian 'Cassoulet' with Sausage and Beans

Serious Eats Kerry Saretsky 7 comments

A kind of Mulberry Street rendition of cassoulet, this one-pot dinner for two is filled of garlicky sausage, creamy cannellini beans, rosemary, garlic, and broccolini. Rustic and hearty! More

Sunday Supper: Cassoulet

Sydney Oland 3 comments

In its simplest form, cassoulet is a casserole of beans and pork (usually sausage) cooked slowly with aromatics. In its highest form it can contain wine, bacon and confit of pork, duck and even goose. To me, the fact that an excellent cassoulet can be made out of minimal ingredients is what makes this noble dish a necessary part of any cook's repertoire. More

Cassoulet

Serious Eats Sydney Oland 1 comment

This recipe uses pork shoulder, sausage, bacon and wine but forgoes the more expensive and/or time-consuming elements of any sort of confit. That does not mean that if you have a surplus of duck confit sitting around it wouldn't be a delicious and welcome addition—just that it isn't necessary to come out with a fantastic final product. More

Savoy's Annual Cassoulet Festival: 7 Cheffy Takes on Cassoulet

New York Erin Zimmer 5 comments

Let us count the ways you can reinterpret the French stew-casserole hybrid, cassoulet. Recently seven chefs did for Savoy's Cassoulet Festival. The restaurants they represented included: Savoy, Nuela, Vinegar Hill House, Hundred Acres, wd-50, Fatty Johnson's, Back Forty. Check out how each reinterpreted the concept with crispy partridge terrine, pickled tongue, and pine nuts, and more. More

The Nasty Bits: Muscovy Madness

The Nasty Bits Chichi Wang 11 comments

My intention was to let the confit rest for about a month before eating the duck, but one thing led to another, and half a year later, that pot was still in my fridge with its parts intact. The more I thought about it, the more frustrated I became, knowing that breaking into the pot would be time-consuming even if the results were going to be delicious. So one of my New Year's resolutions was: get rid of that giant pot of fat with the confit. More

The Nasty Bits: Lamb's Tongue

Serious Eats Chichi Wang 8 comments

Most of us who buy tongues at the market are used to seeing rounded curves on either end of the organ—not just the tip of the tongue, which is by default curved, but also on the meaty end of the tongue. More or less severed at the back of the mouth, the tongue emerges autonomous like some free-floating agent from the rest of the head. It was only after I began apprenticing at Fleisher's that I noticed the way the organ connects to muscles at the base of the skull. More

Cassoulet

Serious Eats Kumiko Mitarai Post a comment

"I'm not going for a 30-Minute Meal here, but for a cassoulet, this recipe is pretty speedy." I love a traditional cassoulet but am rarely prepared to devote several days to prepping and sourcing all the ingredients. Just reading through... More

Meat Lite: Moderately Meaty Cassoulet

Serious Eats Joy Manning 12 comments

Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. I order cassoulet a lot at restaurants, and... More

Cook the Book: Cassoulet

Serious Eats Lucy Baker 1 comment

Here in America we love to argue about food, from chili (should it have beans?), to macaroni and cheese (creamy or crusty?), to bagels (to toast or not to toast?). In France, they like to argue about cassoulet, the classic... More

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