'cassoulet' on Serious Eats

Traditional French Cassoulet

The first time I had cassoulet in its home turf it was a revelation. This loose, almost soup-like stew of beans and meat was so far removed from all versions of cassoulet I'd had in the United States, or even in other parts of France. It was a large, bubbling vat of beans and meat, covered in a crust so dark that it was almost black. Rich, meaty, and overwhelmingly simple, the main flavor was just that of the cured meat, a good stock, and beans. More

Cassoulet

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

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

"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

Cook the Book: Cassoulet

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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