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French
Country Pot au Feu with Crusty Bread
Deeply satisfying Pot au Feu with Crusty Bread, layered with warm, patient spice.
French
Free recipe
Country Cassoulet and Pearl Onions
Our Cassoulet leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished and Pearl Onions.
Ingredients
What you'll need
- 1 lb cassoulet
- 2 tsp unsalted butter
- 1 medium shallot
- 1 lb fresh thyme
- a pinch dry white wine
- 4 oz kosher salt
- 1/4 cup cracked black pepper
- to taste a squeeze of citrus
Method
Step by step
- Season the cassoulet generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the cassoulet and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
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Golden Pot au Feu with Fresh Thyme
Our Pot au Feu leans on unsalted butter and patience: kissed with char and smoke, then finished with Fresh Thyme.
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French
Golden Gratin Dauphinois with Crusty Bread
A Golden Gratin Dauphinois, rich without ever feeling heavy, and served with Crusty Bread.
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Classic Cassoulet and Dijon
A Classic Cassoulet, deeply savory and worth the wait, and served and Dijon.