This mixed mushroom cassoulet features a medley of Marsala-wine infused mushrooms along with a crispy, cheesy breadcrumb ...

The deceptively humble French dish is a canvas ripe for variation and personal touches. The annual event brings in dozens of chefs from around the world, all competing to win over the judges and the ...

Is there any other dish more inviting than a warm bowl of cassoulet at the beginning of a New England fall? This recipe from Julia Child is as good as it gets. Give yourself plenty of time to prepare ...

Diners enjoy cassoulet in a Parisian restaurant. (The NOLA.com | Times-Picayune archive) During the observance of the 10th anniversaries of Hurricanes Katrina and Rita, a food memory came to mind. My ...

Preheat oven to 325°F. Soak porcini mushrooms in 3 cups very hot water for about 20 minutes. Remove mushrooms from water, squeezing over bowl to extract liquid. Finely chop rehydrated mushrooms; set ...

This time of year is simply glorious. The world is greener, and flowers are blooming everywhere. As we pack away our sweaters, and dust off our summer clothes, many of us may feel sluggish and ...

Cassoulet is a marriage of rustic yet refined flavors that are craftily layered and melded together into a pot of garlicky white beans, snappy pork sausage, and meltingly tender duck confit. It’s the ...

New York Times food critic and cookbook author shares his "less meat" recipe. Sept. 3, 2012— -- Mark Bittman, a New York Times food critic and cookbook author, shared one of his tasty recipes on ...

Now that temperatures have finally dipped to levels appropriate to the time of year and we find ourselves back in the land of face-whipping winds and months that see sunshine painfully less than we'd ...

In France, the Great Brotherhood of Cassoulet celebrated its 50th anniversary last year. The brothers and sisters — women do don the robes — had to cancel their annual festival though, due to the ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...