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	<title>Paula Wolfert &#8211; Maggie Redic</title>
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		<title>Cassoulet for the American Cook</title>
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		<dc:creator><![CDATA[Maggie Redic Blog]]></dc:creator>
		<pubDate>Mon, 07 Mar 2016 00:31:44 +0000</pubDate>
				<category><![CDATA[Adventures in Cooking]]></category>
		<category><![CDATA[Cookbooks]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cassoulet]]></category>
		<category><![CDATA[duck confit]]></category>
		<category><![CDATA[Paula Wolfert]]></category>
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					<description><![CDATA[Don&#8217;t let anybody tell you otherwise: cassoulet is merely another version of what we in America call baked beans.  And like baked beans, cassoulet is a humble dish at heart:  beans simmered and then baked with odd bits of pork, maybe a piece of mutton, likely some duck.  A few sausages never hurt anything.  Don&#8217;t [&#8230;]]]></description>
		
		
		
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