1.0Taste Recipeshttps://www.tasteofhome.comTaste Recipes Editorial Teamhttps://www.tasteofhome.com/author/tohapi/Cassoulet for Todayrich600338<blockquote class="wp-embedded-content" data-secret="39iXsDBNRw"><a href="https://www.tasteofhome.com/recipes/cassoulet-for-today/">Cassoulet for Today</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.tasteofhome.com/recipes/cassoulet-for-today/embed/#?secret=39iXsDBNRw" width="600" height="338" title="“Cassoulet for Today” — Taste Recipes" data-secret="39iXsDBNRw" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
/* <![CDATA[ */
/*! This file is auto-generated */
!function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document);
/* ]]> */
</script>
https://www.tasteofhome.com/wp-content/uploads/2018/01/Cassoulet-for-Today_EXPS_SDFM17_48033_D10_04_4b-2.jpg12001200French cassoulet is traditionally cooked for hours. This version of the rustic dish offers the same homey taste in less time. It’s easy on the wallet too. —Virginia Anthony, Jacksonville, Florida