How to Use cassoulet in a Sentence

cassoulet

noun

• In a place with lamb chops, duck cassoulet and tuna tartare, the question must drive the kitchen crazy.
  — Mike Sutter, San Antonio Express-News, 11 Jan. 2018
• But Verma wowed the judges with a cassoulet true to her style and her culinary roots.
  — Greg Morago, Houston Chronicle, 6 Feb. 2018
• There are leeks vinaigrette and leek gratin, pot-au-feu and cassoulet.
  — Hannah Goldfield, The New Yorker, 21 Feb. 2020
• The Odeon has been selling a lot of French onion soup and cassoulet, said the owner Lynn Wagenknecht.
  — New York Times, 23 Jan. 2021
• Other favorites include the cassoulet, the ratatouille, short ribs and the rack of lamb.
  — Geoff Bruce, Milwaukee Journal Sentinel, 17 Apr. 2018
• Don’t leave without a taste of cassoulet, a hearty stew of Toulouse sausage, white beans, and duck confit.
  — Kimberley Lovato, National Geographic, 24 July 2019
• But Moody served the quail cassoulet — quail stuffed with garlic sausage and served in a white bean stew, and bizarrely, the wine tasted fine with it.
  — Lauren Chval, RedEye Chicago, 11 Jan. 2018
• Perhaps the heartiest of hearty French dishes is the cassoulet.
  — Foren Clark, CNN, 30 May 2022
• Wisest to make cassoulet a day ahead, so the flavors mix and deepen.
  — Washington Post, 18 July 2019
• French bistro fare such as coq a vin, cassoulet and rabbit rillette.
  — Keith Pandolfi, The Enquirer, 21 Dec. 2021
• Wall ovens are harder for children to reach—and keep adults of all ages from bending over to lift a heavy cassoulet.
  — Kaitlin Petersen, House Beautiful, 15 Oct. 2020
• But the food—Dover sole, cassoulet, and steak tartare—is also terrific.
  — Robert Janjigian, ELLE Decor, 16 Dec. 2010
• French foods such as cassoulet, pot au feu and steak frites are revelatory when had in the right bistros.
  — Zoe Li, CNN, 2 May 2023
• Get the homemade merguez sausage and duck gizzard cassoulet.
  — Todd Plummer, Vogue, 14 July 2018
• The class includes demonstrations and hands-on work, and culminates in a cassoulet feast.
  — Florence Fabricant, New York Times, 6 Feb. 2017
• Visitors had been scarce, but Daniel Boulud had stopped in a month earlier, with cassoulet and tripe.
  — Rachel Felder, The New Yorker, 28 June 2021
• Like cassoulet, the Tour is getting mouth-watering, too.
  — Washington Post, 18 July 2019
• In a city without a harsh winter, is there ever a good time to serve choucroute, cassoulet or boeuf bourguignon?
  — Jonathan Gold, latimes.com, 30 Apr. 2017
• Lamb, while delicious, tender and barely clinging to the bone, was cold, as was its creamy white-bean cassoulet.
  — Marc Bona, cleveland.com, 20 Mar. 2018
• As a tribute to the farm’s legacy crop, Santana created a cassoulet of braised lamb neck and Segerstrom lima beans.
  — Nancy Luna, Orange County Register, 3 Mar. 2017
• Curry, chili and cassoulet can all be considered stews.
  — Jennifer Graue, The Mercury News, 15 Feb. 2017
• Pair with Mexican or deep country fare—tacos or enchiladas, or a bean cassoulet with herbs and fresh comte cheese. Château Deyrem Valentin.
  — Tom Mullen, Forbes, 11 Feb. 2023
• Dishes are basic French classics, like onion tart, cassoulet stew and boeuf bourguignon.
  — Julia Buckley, CNN, 1 May 2023
• The French cassoulet consisted of white beans, Toulouse sausage, confit duck leg, and bacon lardon, and was a rich, decadent dish and abundant enough for leftovers.
  — BostonGlobe.com, 15 June 2018
• The food is classic and expertly prepared: escargots, cassoulet, ratatouille en croute… the French are masters of fine cooking and the art of romance.
  — Henri Hollis, AJC.com, 26 Jan. 2018
• Shaw ordered cassoulet, a bowlful of braised white beans with lamb, duck confit, pork belly and sausages, and a labor-intensive dish to prepare.
  — Marc Bona, cleveland.com, 23 Oct. 2017
• Just as Southerners hold casserole near and dear to our hearts, Julia Child celebrated the cassoulet as a perfectly humble dish of beans and meat.
  — Zoe Denenberg, Southern Living, 9 Apr. 2020
• The thyme complements roast chicken or cassoulet, while the drink’s acidity cuts through the richness of such dishes without overwhelming your palate.
  — Anne Brockhoff, kansascity, 9 Jan. 2018
• In a meeting a little while ago, a few editors were discussing what makes a cassoulet a cassoulet, leading us to this speedy weeknight number by Dawn Perry on Food52.
  — The Bon Appétit Staff & Contributors, Bon Appétit, 3 Feb. 2023
• Phillip, a veteran chef and Johnson & Wales alum, handles the savory menu, which includes roasted beet and deviled egg tartines ($10) and a roasted vegetable cassoulet.
  — Laurie Woolever, charlotteobserver, 26 Jan. 2018

Last Updated: 17 Jul 2024