The relationship between casseroles and cassoulet is a perfect example of just how varied the simplest of food traditions can become. For most Americans, a casserole is a big dish of starches, meat, ...

French bistro fare is usually fairly predictable — that’s part of its classic appeal and charm. With few exceptions, steak frites is steak frites; a crème brûlée is a crème brûlée. But there’s one ...