We guarantee you won’t miss the meat in this menu, which showcases winter produce at its best. Our cassoulet combines chunks of tender pumpkin with caramelized onions and creamy white beans, all topped with crispy bread crumbs. On the side, serve an Italian-inspired salad of arugula, radicchio and escarole. Dessert features a compote of fresh and dried fruits paired with lemon-infused cream.
Recipes
Recipes by Course
- Breakfast
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- Breads
- Quiches & Tarts
- Potatoes
- Beans
- Pasta, Rice & Grains
- Pizza & Sandwiches
- Vegetables
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- Pork
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This Season
Menus
- Joshua Weissman's Rosh Hashanah Dinner
- Palak Patel's Diwali Feast
- Halloween Party
- Nikk Alcarez's Halloween Desserts
- Fall Harvest Dinner
- Supper for a Crowd
- Test Kitchen's Thanksgiving Menu
- All Menus
Featured Chefs & Celebrities
- Aarón Sánchez
- Ina Garten
- Stanlel Tucci
- Trisha Yearwood
- Tyler Florence
- Chefs' Collective
- Williams Sonoma Test Kitchen
Williams Sonoma Wine Shop
Resources
- Knife Skills Guide
- Guide to Apples
- Guide to Cheese
- Guide to Chocolate
- Guide to Eggs
- Guide to Lemons
- Guide to Olive Oil
- Guide to Pasta
- Guide to Pie
- Guide to Tea
- Guide to Wine
- Juicing 101
Spicy Broccoli Rabe Bruschetta
Arugula, Radicchio and Escarole Salad
Pumpkin Cassoulet with Caramelized Onions and Roasted Garlic 
Winter Compote with Lemon Cream