The chef Marie-Aude Rose serves the winter warmer at La Mercerie, and now you can buy the cassoles she serves them in. At La Mercerie, cassoulet is baked and served in a deep, handmade earthenware vessel called a cassole. At La Mercerie, cassoulet is baked and served in a deep, handmade earthenware vessel called a cassole.Credit...James Estrin/The New York Times Florence Fabricant By Florence Fabricant March 3, 2020 Cassoulet, the centuries-old specialty from southwest France of baked meat and beans, is a cold-weather warmer par excellence. At La Mercerie, Marie-Aude Rose assembles hers with lamb necks, pork ribs, fat back and sausages, nestled in succulently buttery, garlicky white coco and tarbais beans, paved with crusty bread crumbs. It’s baked and served in a deep, handmade earthenware vessel called a cassole, with traditional sloping sides. The dishes are made by the Not family in Mas-Saintes-Puelles, near Castelnaudary, one of the towns known for cassoulet. Roman and Williams Guild, the store that houses the restaurant, is also selling the cassoles, with Ms. Rose’s recipe included on a card. Cassoulet, $38 at dinner through March 26, cassoles, $58 to serve one or two, $78 for three or four; La Mercerie, 53 Howard Street (Mercer Street), 212-852-9097, lamerceriecafe.com; Roman and Williams Guild, rwguild.com. Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice. Florence Fabricant is a food and wine writer. She writes the weekly Front Burner and Off the Menu columns, as well as the Pairings column, which appears alongside the monthly wine reviews. She has also written 12 cookbooks.