If you’re looking for an authentic cassoulet, this is not it. There’s no confit, the beans come from a can, and the typical long braise is replaced with a quick stovetop simmer. However, the spirit of ...

Recently, I was asked to donate a culinary experience to the Community Violence Intervention Center’s fundraiser. Nights like these provide me with a chance to both cook for a group of clients as well ...

Cook’s notes: You can use any brand of seasoning blend you like, but because the canned beans and sausage tend to be salty, a salt-free blend is preferred. Often I use Trader Joe’s 21 Seasoning Salute ...

Weeknight meals for busy families have three requirements: easy, quick and good tasting. But do you sometimes yearn for classic dishes, which often require lengthy preparation and long cooking? Some ...

Making an authentic cassoulet like they do in southern France can take all day. It involves soaking and cooking special, hard-to-find beans, using duck confit (another project), smoked sausage and ...

1. Place the beans in a large pot with enough water to cover by about 2 inches. Bring the beans to a boil, take them off the heat and let sit for an hour. Drain and set aside. Heat the oven to 350 ...