No, this isn’t quite the classic cooked-for-days cassoulet you’ll find in Gascony. This is cassoulet casserole. You’ll find no complaints here.
We think you’ll come to understand our giddiness about this effervescent elixir the second you take a sip.
With all due respect, your go-to recipe for beef stew falls short of this magnificent melding of beef, wine, and pasta. No contest.
When we say this intensely hued pasta is simply stunning, we mean it’s visually breathtaking. Also that it comes together so simply it stuns us.
What to make next time you throw a have-folks-over-to-crowd-in-front-of-the-game-on-the-flat-screen party.
Know that elusive balance of crisp yet moist, sorta sweet but with some heat, that most wings fail miserably to achieve? These nail it.
Going for a pigskin theme for your next have-folks-over-to-crowd-in-front-of-the-game-on-the-flat-screen party? You need this.
Boozy prunes. So damn good that in Gascony, you’re not invited over for coffee, you’re invited over for these little lovelies.
A classic. And even better than we remembered. It’s like childhood 2.0. (We mean that in the best possible way, Mom.)
Served in every beer hall in eastern France, choucroute garnie is the hot dog and sauerkraut dish of Alsace. To which we say, oui!
An Italian classic. And it’s ridiculously easy to make at home with just lemons, sugar, vodka, and a little patience.
Practice proper Southern gentility by whipping up a batch of that classic crowd-pleasing party must, pimento cheese.
A better way to start your day. Uh, we mean, end your day. That’s what we meant. Yes. End it. Ahem.
An elegant and easy riff on steak au poivre, made not with beef but duck breast cooked to a rosy medium-rare.
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