Did you see our new, special edition Clay Coyote cassole in the Wall Street Journal?
It was featured in along side a great interview with author Sylvie Bigar. The article also includes her recipe for cholent. Read the full article here.
“ln her new memoir, “Cassoulet Confessions: Food, France, Family and the Stew That Saved My Soul” (Hardie Grant), Ms. Bigar examines her family’s troubled past as she chronicles her pivotal visits to Carcassonne. Along the way, cassoulet provides a surprising key to her identity. While eating cholent, a traditional Ashkenazi dish, at a Shabbat meal in New York City, she discovers exactly why that cassoulet tasted like home to her: Cholent is cassoulet’s precursor.”
Photos for WSJ by Emma Fishman