Cassoulet in forty minutes or less is heresy, of course, but even “real” cassoulet was designed as a bean stew containing whatever meat, preferably fatty and flavorful, was available to throw in. That’s the spirit here, too. Although the pork tenderloin need not be browned before further cooking, the sausage benefits from a quick browning, definitely worth the five-minute effort. If you can get duck confit, just brown it lightly on both sides, adding both it and its fat to the stew in place of the duck breast.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.