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Entries tagged with 'Cassoulet'

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

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

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

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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