French Provincial
Members
Saffron Cassoulet with Lemon and Oregano
This cassoulet with Lemon and Oregano leans on good olive oil, bright acid, and fresh herbs -- simple ingredients treated with care.
***** 4.6 · 534 ratings
Method
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
The rest of this recipe is for members.
Join to unlock all 10,008 recipes, including the full method and ingredient list here. Start with a 30-day free trial.
Start 30-day free trial I already subscribeMore French Provincial
You might also like
French Provincial
Members
Bright, herb-forward quiche that proves french cooking is about restraint, not shortcuts.
French Provincial
Members
This coq au vin leans on good olive oil, bright acid, and fresh herbs -- simple ingredients treated with care.
French Provincial
Free
Comfort with a french soul: duck confit, built on caramelized aromatics and a slow, steady simmer.
French Provincial
Free
A french favorite: chicken fricassee with Feta and Dill, cooked low and slow so every layer of flavor has time...