This hearty stew called garbure, from southwestern France, is loaded with vegetables, beans and meat, the exact ingredients depending on availability. Jacques Pepin's version includes ham hocks and cabbage and is topped with toasted bread smothered in melted Gruyere cheese. Traditionally, anyone eating the stew would add some red wine to the last few spoonfuls of broth and sip it straight from the bowl.
Recipes from Essential Pepin by Jacques Pepin. Copyright © 2011 by Jacques Pepin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.