Easy Skillet Cassoulet

Beans, sausage, and pork tenderloin in a rich, garlicky stew that gets to the table in about half an hour.

Cassoulet-Style Sausage 'n' Beans

Here's a shortcut to a seriously good cassoulet knockoff featuring crispy sausage, garlicky white beans, and toasty breadcrumbs.

Boeuf Bourguignon (Beef Stew With Red Wine, Mushrooms, and Bacon)

Classic boeuf Bourguignon, the French beef stew made with red wine, mushrooms, pearl onions, and bacon, is arguably the world's greatest beef stew. Here's how to make it with tender beef and a deep, rich flavor.

Traditional Duck Confit

For this classic French preparation, duck legs are cured overnight before being submerged in duck fat and gently cooked until silky and tender in a low oven.

Coq au Vin (Chicken Braised in Red Wine)

A lot of coq au vin recipes have you braise the bird for hours. That's fine when you're doing it the traditional way with a tough old rooster, but it doesn't work well for the tender roasting hens most of us use today. This recipe delivers a rich and deeply flavored braise with red wine, mushrooms, lardons, and onions that tastes like it was in the oven all day, except that it wasn't.

Chicken Fricassée (quick French chicken stew)

Chicken Fricassée is a traditional French chicken stew with a creamy mushroom sauce. It's like a white sauce, fast version of Coq au Vin!

Choucroute Garnie à l'Alsacienne (Alsatian Braised Sauerkraut With Mixed Meats and Sausages)

Meat and sauerkraut: It's a combo we all know and love, but no version takes it to such exalted heights as Alsatian choucroute garnie. Making it requires knowing a thing or two about all the cuts of meat involved and how best to handle them. This recipe will ensure that your lean cuts don't dry out and that your tough ones become meltingly tender.

The Ultimate Homemade Green Bean Casserole

The classic Thanksgiving green bean casserole, but upgraded, with fresh beans, freshly fried onions, and a homemade mushroom sauce.

Easy One-Pot Chicken Bouillabaisse

Bouillabaisse is a classic southern French seafood stew flavored with tomatoes, saffron, and fennel, served with a garlicky mayonnaise-like sauce. Could we make these flavors work with chicken and cut the cooking time down to under half an hour start to finish?

Cajun Gumbo With Chicken and Andouille Sausage

Cajun gumbo is the tomato-free version of this legendary and completely customizable Louisiana stew. This recipe uses a classic combo of chicken and andouille sausage, but feel free to change it up with other proteins.