{"id":155416,"date":"2010-01-07T12:35:00","date_gmt":"2010-01-07T17:35:00","guid":{"rendered":"http:\/\/www.thekitchn.com\/thekitchn\/projects\/sticktoyourribs-good-classic-cassoulet-105486"},"modified":"2010-01-07T12:35:00","modified_gmt":"2010-01-07T17:35:00","slug":"classic-cassoulet-stick-to-your-ribs-good","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/155416","title":{"rendered":"Classic Cassoulet: Stick-to-Your-Ribs Good"},"content":{"rendered":"<p> <a href=\"http:\/\/www.thekitchn.com\/thekitchn\/projects\/sticktoyourribs-good-classic-cassoulet-105486\"><img loading=\"lazy\" decoding=\"async\" alt=\"2010-01-08-Cassoulet.jpg\" src=\"http:\/\/www.apartmenttherapy.com\/uimages\/kitchen\/2010-01-08-Cassoulet.jpg\" width=\"492\" height=\"369\" class=\"mt-image-center\" \/><\/a>This classic French comfort food seems to be the hot new thing this year. Not only have we seen recipes in several national food magazines, but many of you mentioned it on your list of <a href=\"http:\/\/www.thekitchn.com\/thekitchn\/what-are-your-winter-projects-how-can-we-help-099952\">winter projects<\/a> &#8211; the Kitchn&#8217;s own editor <a href=\"http:\/\/www.thekitchn.com\/thekitchn\/projects\/new-years-cooking-resolutions-what-are-yours-105092\">Dana<\/a> included! Cassoulet is a lot of work, but the pay off is well worth it. <\/p>\n<p><a href=\"http:\/\/www.thekitchn.com\/thekitchn\/projects\/sticktoyourribs-good-classic-cassoulet-105486\">Read Full Post<\/a><\/p>\n<p><a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/RPQnJwEoro90mfYDY66ua_PAJBU\/0\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/RPQnJwEoro90mfYDY66ua_PAJBU\/0\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><br \/>\n<a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/RPQnJwEoro90mfYDY66ua_PAJBU\/1\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/RPQnJwEoro90mfYDY66ua_PAJBU\/1\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/feeds.feedburner.com\/~r\/apartmenttherapy\/thekitchn\/~4\/YTaagHWTgrw\" height=\"1\" width=\"1\"\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This classic French comfort food seems to be the hot new thing this year. Not only have we seen recipes in several national food magazines, but many of you mentioned it on your list of winter projects &#8211; the Kitchn&#8217;s own editor Dana included! Cassoulet is a lot of work, but the pay off is [&hellip;]<\/p>\n","protected":false},"author":102,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-155416","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/155416","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/102"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=155416"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/155416\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=155416"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=155416"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=155416"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}