Going International

March has been flying by, and with all the activities Anthony and I have had this month, I was determined to carve out time for a new blog post—and a new recipe. This one is especially meaningful because it’s a dish I developed myself after spending hours researching the classic French Cassoulet. You can find the full recipe in the menu at the top of the site, and I’ve shared a peek over on Instagram as well.

Cassoulet is truly an all‑day cooking experience, but in the best way. The slow, gentle preparation gives every ingredient time to meld together into something rich and comforting. Living in a rural area meant I had to make a few ingredient adjustments, but that’s part of the fun. I even watched a video that included making duck confit from scratch—an adventure I’m saving for another day.

This recipe also ties into a Christmas gift I gave Anthony last year: a list of countries—some we’ve visited, some still on our list—each paired with a signature dish. Every month, he chooses one, and we cook it together. You can see the map of his culinary journey here.

So far, we’ve made Argentinean Locro for January and Swiss Capuns for February. Both were delicious, but the Cassoulet has definitely been the standout.

Stay tuned as we continue our virtual travels and let our appetites guide our future adventures. Bon Appétit!

Allison