How to make traditional cassoulet in a fraction of the time

For Chef Patrick Connolly, the path to owning his own restaurant included many pit stops. An award-winning stint in Boston was followed with a gig in New York City, which lead to work in his hometown of St. Louis before he and his growing family came back to Brooklyn to open his current spot, Rider. Working in the restaurant industry can be taxing, with long hours. “Our saving grace is that we live a block from the restaurant,” Connolly says, adding that he can swing by home to cook with his wife and young daughter and get back to the restaurant to finish out the night. When it comes to cooking at home for the family, Connolly says he turns to the kinds of classics he grew up with. Because he’s often pressed for time, Connolly uses tricks and shortcuts to get delicious food on the table without hours of tedious prep. Check out the recipe for his take on a traditional French Cassoulet that takes a fraction of the time to cook.Nov. 21, 2017