Duck cassoulet is the perfect winter fare. It's a fantastic, hearty dish with layers of flavor that come together beautifully ...

Cassoulet is a labor of love, using multiple techniques that put it at the apex of French home cooking. Here are three different versions for a cozy winter day. Cassoulet - a French peasant dish named ...

If you’ve listened to the Lick the Plate podcasts on MyNorth (and if you haven’t you don’t know what you’re missing!) then you know host David Boylan is all about food—and, arguably, at the top of his ...

For Chef Patrick Connolly, the path to owning his own restaurant included many pit stops. An award-winning stint in Boston was followed with a gig in New York City, which lead to work in his hometown ...

In this video, learn to make Toulouse-style cassoulet, a classic French country dish that resembles a stew of white beans and pork. The recipe takes its name from the rustic pot it's baked in, which ...

Although this cassoulet has multiple parts, the end result is worth it. If you've never tried polenta before (aka cornmeal), it is absolutely delicious and filled with nutrients. One cup of yellow ...

The wind is howling, the tax man will soon be at the door, and the economic indicators are the worst in generations: Who doesn’t need comfort food right now? While this might be the winter of our ...

When winter heads our way, bringing chilly temperatures and dark nights, my thoughts turn to Cassoulet, the iconic comfort food from southwestern France. It has it all – juicy beans, duck leg confit, ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Before you skip over this recipe thinking ...

“The first step is to pour the wine” — with these words, Conny Hibbeler handed me a glass of rosé as she began our playful lesson on how to make cassoulet, a white bean stew originating in southwest ...

My cycling instructor resolves to only buy what she truly loves so she buys less. I posit that if you cook what you truly love, you will enjoy the process more. Take cassoulet for example. I adore ...