My friends and I have a Thanksgiving tradition that some might find odd but that is rooted in real American history: we eat venison each year. That tradition spills over into the Boston culinary ...

Comfort us with cassoulet. Also, Thanksgiving prep begins, TGI Fridays struggles, Helms Bakery reopens and La Casita Mexicana gets sweet and spicy. Plus the full lineup for next month’s 101 Best ...

Cassoulet made by WUWM GM David Lee for the WUWM Thanksgiving potluck. During our Giving Tuesday membership drive, Rachel Owens, WUWM's Morning Edition host, described how the $15,000 matching grant ...

1. Cut boneless ducks (venison) into 1-2 inch pieces and season with salt and pepper. 2. In a large braising pan or Dutch oven, heat olive oil over medium-high heat. 3. Sear meat in the pan until ...

Cassoulet is a bean dish that is heady with meats cooked or cured in different ways. On the show we used a home-kill lamb and goose, but you can adapt using your own meats. It’s a fantastic, ...

When winter heads our way, bringing chilly temperatures and dark nights, my thoughts turn to Cassoulet, the iconic comfort food from southwestern France. It has it all – juicy beans, duck leg confit, ...