foodnews 1.21.2016 cassoulet
Cassoulet isn’t hard work, but it does take some time. Credit Grant Cornett for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Noemi Bonazzi.

We here there is a winter storm on its way. Maybe it’s time to try your hand at this recipe of recipes.

Cooking is not always about simplicity and ease. Sometimes, particularly when it’s cold outside and the dark comes early, what you want in the kitchen is a project, a culinary jigsaw puzzle to solve. There is no greater one than cassoulet.

The dish, a rich stew of white beans and meats, originated in southwestern France and is traditionally served in a wide, earthenware vessel called acassole. What meats are used depends on where you learned to make the dish, and from whom — for some, duck or goose confit are central to cassoulet, along with garlic sausages­ and bits of pork; lamb or game birds play those roles for others. (At Le Village in the East Village, you can find a vegan version made with smoked portobello, oyster and shiitake mushrooms.)

Read on and find the Recipe at The New York Times

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