It's French, obviously. Kate Hill says to ask for a cooked rind sausage. Anybody have a clue where to get this, if possible, or can suggest a substitute? This is for cassoulet which I have been making forever, but have not heard of this sausage.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.