The cassoulet (from Occitan “caçolet”) is a regional specialty of Languedoc, made from dried beans, generally white, and meat. Originally…
Duck and goose are part of the emblematic Southwest cuisine of France. These tasty birds can be cooked in so…
Cider Braised Duck Legs with Prunes and Walnuts A French bistro recipe much appreciated during the holidays. Ingredients for 4…