All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. I have made ...

Is there any other dish more inviting than a warm bowl of cassoulet at the beginning of a New England fall? This recipe from Julia Child is as good as it gets. Give yourself plenty of time to prepare ...

If you've ever spent any time in France in winter, you've undoubtedly indulged in what I consider the ultimate comfort food of the French - cassoulet. For those of you who haven't had cassoulet, I ...

Layers of ingredients yield layers of flavor in this classic French recipe. Its rich, comforting taste is conjured simply by slowly cooking an array of humble ingredients. From start to finish, this ...

" Italian sausage has all the herbs and spices built right in, so you don’t have to add them one by one. Whether you choose ...

New York Times food critic and cookbook author shares his "less meat" recipe. Sept. 3, 2012— -- Mark Bittman, a New York Times food critic and cookbook author, shared one of his tasty recipes on ...

Preheat oven to 325°F. Soak porcini mushrooms in 3 cups very hot water for about 20 minutes. Remove mushrooms from water, squeezing over bowl to extract liquid. Finely chop rehydrated mushrooms; set ...

Cassoulet, a classic French dish, is known for its rich flavors and long cooking time, but what if you could achieve a similar taste without the hassle? This "lazy girl" version of cassoulet promises ...

Comfort us with cassoulet. Also, Thanksgiving prep begins, TGI Fridays struggles, Helms Bakery reopens and La Casita Mexicana gets sweet and spicy. Plus the full lineup for next month’s 101 Best ...