The relationship between casseroles and cassoulet is a perfect example of just how varied the simplest of food traditions can become. For most Americans, a casserole is a big dish of starches, meat, ...

Cassoulet is a slow-baked bean stew from southwestern France, closely associated with the old province of Languedoc and the towns of Castelnaudary, Carcassonne, and Toulouse. Its roots are peasant ...

Chef Patrick Hall, of Lakes Region Community College, shows how to make the classic French dish cassoulet, a white bean stew with several different kinds of meat. Chef Patrick Hall, of Lakes Region ...

On a chill eve, there are few finer fortifiers than cassoulet, the classic French “bean-pot stew.” And there are few finer places to enjoy it than Meritage, the Twin Cities' newest French brasserie, ...