Exploring The Traditional French Winter Cassoulet By Culinary Editor Rita Erlich

Such is the love for the traditional French Cassoulet that there’s a song dedicated to this slow-cooked bean and vegetable dish with an assortment of meats. It is a labour of love requiring at least 24 hours to prepare and our Culinary Editor Rita Erlich has quite definite views on what’s in and what’s out, should you happen to find the dish in your local French bistrot.
Cassoulet by Philippe Mouchel. Photo by Serge ThjomannRead More 

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