This isn’t your everyday stew. Duck cassoulet layers flavor through time — slow-cooked duck, herbed white beans, and garlicky ...

Cooking and sealing foods in fat is a centuries-old means of preserving. Last week, we showed you how to make duck confit, spiced and salted duck cooked in its own fat and then left to cure in the ...

In a large saucepan, heat 3 tablespoons of the grape seed oil. Add the Applewood smoked bacon and cook over moderate heat until the fat has been rendered, about 5 minutes. Add the Spanish onion and ...

This winning entry for the Salon Kitchen Challenge — in which we asked readers to come up with their best bean dishes — comes to us courtesy of Mamie Chen. Check out this week’s Challenge here. As a ...

Duck, duck, who's got the duck? Finding this key ingredient for cassoulet (or for that matter, any dish) can be a chore at the last minute, so plan ahead. Many shops sell the bird frozen, which means ...

I’m talking about cassoulet today, the French version of pork and beans. OK, so it’s not just pork and beans. There are also duck or goose parts involved. But it’s not much more complicated than that.

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. I made a traditional cassoulet once, and ...

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 ...