The Right Dish for the Cassoulet

Cassoulet, the centuries-old specialty from southwest France of baked meat and beans, is a cold-weather warmer par excellence. At La Mercerie, Marie-Aude Rose assembles hers with lamb necks, pork ribs, fat back and sausages, nestled in succulently buttery, garlicky white coco and tarbais beans, paved with crusty bread crumbs. It’s baked and served in a…

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Turn to Jackfruit for a Vegan Snack

Jackfruit, said to be the world’s largest tree fruit, has become an ingredient of choice among vegans for its ability to masquerade as meat, notably as pulled pork in barbecue dishes. But for the new Seril’s Chakka Chips, jackfruit doubles for mango. The crisp, golden, tart-sweet petal-like pieces are simply fried in coconut oil. The…

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For Good Gouda, Head to the Subway

The international array of vendors of dumplings, sandwiches and sweets in the Turnstyle market at the 59th Street-Columbus Circle subway station now includes a stand from the Netherlands, selling cheese. As a student in California, Younes Shina, who is from Rotterdam, missed his hometown Goudas. Along with a partner, he now imports and sells them…

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Marmalade With a Moroccan Touch

I’m a marmalade lover, and this one — from Brins, a small Brooklyn company that makes unusual flavors, including banana — has intriguing allure. A dulcet riff on preserved lemons, with a musky hint of saffron, it’s fine as is, but the website suggests using it in marinades for Easter lamb and Moroccan lemon chicken,…

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