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Hank's Island-style cassoulet; JJ's 'pepitecine'
The Island-style cassoulet comes from Hank Adaniya of Hank's Haute Dogs; and the "Pepitecine" belongs to chef JJ Luangkhot of JJ's French Bistro & Pastry. Recipes here will appear in today's "Dining Out with Chai," on KHON Channel 2 at 5 p.m. 
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Peach Melba Napoleon
Add the peach slices and simmer over low heat for approximately 10-15 minutes, or until the peach is soft. (I prefer it...
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