In the United States making cassoulet is a Big Cook. But where I sit as I type this, ten miles from Castelnaudry, it’s standard cuisine, almost to the point of fast food. Behold! My husband here is standing bemused in … Continue reading
In the United States making cassoulet is a Big Cook. But where I sit as I type this, ten miles from Castelnaudry, it’s standard cuisine, almost to the point of fast food. Behold! My husband here is standing bemused in … Continue reading