What is it? There is nary a more satisfying winter dish than French cassoulet, the exceptionally filling, slow-cooked stew traditionally made with white beans, duck or goose confit, and garlicky pork sausage.
The dish originated in the Languedoc region; the town of Toulouse is known for a kind of pork sausage with garlic, wine and bacon that is commonly used in cassoulet.
Where can I find it? At 15th & Vine (485 Brickell Ave.) in Miami, chef Frank Rog is keeping his new winter menu warm with cassoulet that features the classic duck confit along with maple white beans and sage pork sausage, all sprinkled with pecorino cheese. $15.
Evan S. Benn is Miami Herald food editor and Miami.com restaurants editor. Follow him on Twitter: @EvanBenn.
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