Home > Magazine Archives > Dec. 15, 2005 Issue > Tastes
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.
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