JEAN-LUC BARDETechniquesThe Making of a Cassoulet1. Lard is cubed for a paste.2. Sausages are flavored with a paste of garlic and onion (some cooks smooth their paste with lard, we recommend using water instead).3. Small cassoles are carefully layered with beans.4. The finished cassoulet has a golden brown crust.Keep Reading12 Spectacular Cake Recipes for the Holidays and BeyondBy FRANCES KIMChocolate Mesquite Cake with Café de Olla ButtercreamBy CRYSTAL KASSCarrot Sheet Cake with Dulce de Leche FrostingBy GABRIELLA MARTINEZChocolate and Coconut Tres Leches CakeBy BRYAN FORDRum Punch CakeBy PAOLA VELEZBánh Tai Heo (Vietnamese “Pig’s Ears” Cookies)By BEN MIMSPumpkin-Hazelnut SconesBy JODY EDDYToasted Coconut Meringue PieBy LINDA MELTONTingly Lamb Stir-Fry with Potatoes and Pine NutsBy LOIS GOHSee AllContinue to Next StoryADVERTISEMENTADAD
