• Friday, December 18th, 2009
This year I’m going to be doing a traditional Gascogne dish, Cassoulet, for Christmas dinner. Or maybe Christmas Eve dinner. I’ve made a one day version of the dish before, but this time I’m going as full out as possible with a multiple day preparation. It’s actually an extremely easy and comforting dish if you have the patience. Why not do something extra special this year and leave the turkey back at Thanksgiving? more…
