Cook for a crowd with this cassoulet recipe

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Hosts who want to show off their culinary chops can try this recipe for “Classic Cassoulet” from Andrew Schloss’ “Cooking Slow: Recipes for Slowing Down and Cooking More,” published by Chronicle Books. Valley News/Courtesy photo
TEMECULA – Entertaining a crowd can be a lot of work, but there’s also a lot of excitement and fulfillment when welcoming loved ones into your home. When hosting includes home cooking, hosts may worry they won’t get to spend too much time with their guests. However, when using a slow cooker to prepare meals for a crowd, hosts can get much of the work done long before the first guest arrives. Hosts who want to show off their culinary chops can try this recipe for “Classic Cassoulet” from Andrew Schloss’ “Cooking Slow: Recipes for Slowing Down and Cooking More,” published by Chronicle Books. A stew made with meat and beans; cassoulet was once peasant fare that originated in southwestern France. Schloss said that cassoulet is now one of the most sophisticated dishes that is
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