French cassoulet with an American twist

02/25/2013 | New York Times (tiered subscription model), The

Cassoulet traditionalists may insist on using only French ingredients, but American substitutes work just as well for the hearty, bean-based dish. Cannellini or Great Northern beans offer just as much flavor and texture to the pot as French Tarbais beans, and braised turkey makes a great stand-in for duck or goose confit.

View Full Article in:

New York Times (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
CULINARY ARTS PROGRAM DIRECTOR AND INSTRUCTOR
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI
Executive Sous Chef
The Cliffs
Salem, SC
Executive Chef
The French Goat
Lewisburg, WV
Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA