Cassoulet

The ultimate stick-to-your-ribs dish, explained and simplified
Sam Gugino
Issue: December 15, 2005

The late author Craig Claiborne once called cassoulet "one of the three greatest winter dishes known to man (the other two are onion soup and sauerkraut)." Some may be put off by the time it takes to prepare cassoulet—indeed, one of Julia Child's recipes runs six pages long—but there are plenty of shortcuts.

For the full article, check out the new issue of Wine Spectator, on newsstands December 15, 2005.

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