When I walked into Keith’s house last week, I was greeted by a merry group of K&Lers and friends, and two long tables set with rustic red-checked covers. There was a luscious, savory aroma intertwining the conversations, and a glass in each person’s hand. For tonight was Cassoulet night, night of the rich bean-and-meat stew from the Languedoc, named after the casserole pot it’s cooked in.

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