To celebrate ten years of this project, I finally made J. Kenji López-Alt’s traditional French cassoulet. What once felt intimidating turned out to be approachable with smart shortcuts, patience, and time. The result: fall-apart meats, creamy beans, and rich, comforting flavor worth every minute.
This Farmhouse Pie from Erin French’s Big Heart, Little Stove layers silky potato purée, tender duck confit, caramelized shallots, and roasted grapes into a bubbling, golden bake. Rustic yet luxurious, it’s a comfort dish worth the time – perfect for winter dinners, cookbook clubs, or anyone craving updated French-inspired home cooking.
Book: Cook Like A Pro, page 122 Episode: — Rating: 5/5 How Easy Is That: Easy Store-Bought Is Fine: creme fraiche Pricey Ingredients: duck breasts Hard-to-find: — Recipe on FoodNetwork.com. View this post on Instagram A post shared by Trent (@storeboughtisfine)
Book: Barefoot Contessa at Home Episode: Weekend Lunch Rating: 5/5 How Easy Is That: Easy Store Bought Is Fine: Sherry vinegar Pricey Ingredients: Boneless duck breast Hard-to-find: — Tip: After roasting the duck, save the skin to render the duck fat and make addictive crackling. See how here! Recipe on FoodNetwork.com […]
Book: Barefoot in Paris Episode: Farmstand Dinner Rating: 5/5 How Easy Is That: Easy Store Bought Is Fine: Chicken broth Pricey Ingredients: — Hard-to-find: — Recipe on FoodNetwork.com View this post on Instagram A post shared by Trent (@storeboughtisfine)