Posts for October 4th 2009
Filled with anticipation of the workweek, Sunday night can easily fall short of a relaxing evening. So, to keep my thoughts at bay, I'm going to prepare the ultimate in comfort food: cassoulet, a pork and bean casserole that hails from southern France.
Traditional cassoulet can be heavy and time-intensive, but I've found one that's luscious yet light — and takes less than an hour to prepare. Rather than using duck confit and pork sausage, the recipe employs boneless, skinless chicken thighs and turkey kielbasa. Interested yet? Check it out when you read more