A specialty of the southwest of France, cassoulet—named for cassole, the oval earthenware dish in which it was made—is a rich, slow-cooked bean stew made with white beans, meats (most often pork and sausages), and duck or goose confit. The dish is time consuming—it can take an entire day from start to finish—but is manageable when you break it into three tasks, which can be spaced out over a few days. The first step is to prepare Duck Confit (see page 232). Next the beans (which have to be soaked overnight) are cooked on the stove. Then the confit and beans are layered in a pot, along with pork and sausage, and baked for about three hours.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.