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Cassoulet craze: How French chefs balance authenticity with increasing demand for an ancient dish

Beloved for centuries as a simple farmhouse dish, cassoulet has become a major culinary tourist draw

Canal du midiFrance generalSouthern franceUnited statesLanguedoc roussillonNew yorkMichel koehlPriscilla picardatRomain brardMaison escudierDavid campigottoChez davidDaniel bouludLog increate freeCassoulet world championshipGeographic protection

Cook this: Three festive Venetian recipes from Cinnamon and Salt

Christmas and NYE recipes from Emiko Davies new Venetian cookbook, Cinnamon and Salt. Try cured sea bass, gratin scallops and more.

Emiko daviesEmiko davieSmall bitesLagoon cityOsterie del venetoItalian slow foodChristmas eveHardie grantJc poirierGeographic protection

Cook this: Three festive Venetian recipes from Cinnamon and Salt

Christmas and NYE recipes from Emiko Davies new Venetian cookbook, Cinnamon and Salt. Try cured sea bass, gratin scallops and more.

Emiko daviesEmiko davieSmall bitesLagoon cityOsterie del venetoItalian slow foodChristmas eveHardie grantJc poirierGeographic protection

Cook this: Three festive Venetian recipes from Cinnamon and Salt | Cornwall Standard-Freeholder

Christmas and NYE recipes from Emiko Davies new Venetian cookbook, Cinnamon and Salt. Try cured sea bass, gratin scallops and more.

Emiko daviesEmiko davieSmall bitesLagoon cityOsterie del venetoItalian slow foodChristmas eveHardie grantJc poirierGeographic protection

Cook this: Three festive Venetian recipes from Cinnamon and Salt | Peace River Record Gazette

Christmas and NYE recipes from Emiko Davies new Venetian cookbook, Cinnamon and Salt. Try cured sea bass, gratin scallops and more.

Emiko daviesEmiko davieSmall bitesLagoon cityOsterie del venetoItalian slow foodChristmas eveHardie grantJc poirierGeographic protection

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