You could call it pork and beans with duck, but that would be like saying "Waah-lah" instead of "Voila!" In France, the dish is cassoulet, a bean bake deeply seasoned by a variety of meats, fats, ...

This streamlined approach delivers the hallmark richness and layered aromatics of France’s iconic bean-and-meat stew.

Cassoulet is French comfort food at its finest — as warm and cozy as a favorite pair of flannel PJs, especially now that the deep winter chill has finally arrived. Traditional cassoulet is a one-pot ...

The drive to promote cassoulet is rooted in the Hundred Years War between France and England in the 14th and 15th centuries. As legend has it, the residents of Castelnaudary, in southwestern France, ...

Jean-Claude Rodriguez, head chef of the restaurant Chateau Saint Martin in Carcassonne Cassoulet, the stick-to-your-ribs staple of French cooking combining beans and duck -- at least in the original ...

Cassoulet, the stick-to-your-ribs staple of French cooking combining beans and duck -- at least in the original recipe -- is spreading its wings as makers in southwestern France look to conquer the ...

In "Mastering the Art of French Cooking, the culinary bible written by Julia Child, Louisette Bertholle and Simone Beck, the recipe for cassoulet is labeled "French Baked Beans." This is, to say the ...

When there’s a chill in the air, it’s time to put the cassoulet in the oven. At least, if you’re a lover of rustic French food, that is. This classic dish from southwest France with its beans, sausage ...

1 pound pork belly 1 cup kosher salt 2 pounds dried white beans (such as cannellini or Great Northern) 2 bay leaves 10 sprigs thyme 2 sprigs rosemary 1 tablespoon black peppercorns ½ cup melted duck ...

Cassoulet, the stick-to-your-ribs staple of French cooking combining beans and duck -- at least in the original recipe -- is spreading its wings as makers in southwestern France look to conquer the ...