Cooking veal ribs under a heavy lid over open heat is a time-honored technique that delivers unmatched flavor. The slow, even ...

The Viennese specialty dish, Wiener Schnitzel, is a warm and satisfying dinner that is quick and simple to make. Thin slices of veal, breaded and crisply fried, served with baked potatoes and steamed ...

How do you get a tender, sumptuous steak? You could use a mallet to take the toughness out of a cheap steak. Alternatively, you could skip that step entirely and grab a piece of delicate veal instead.

One at a time, place the veal medallions between 2 sheets of plastic wrap and pound with the flat side of a meat mallet until about 1/8 of an inch thick. Season each piece of veal on both sides with ...

Preheat the oven to 325°. Heat the oil in a large enameled cast-iron casserole. Season the veal shanks with salt and pepper and cook over moderately high heat until well browned, about 4 minutes per ...

I first became acquainted with this dish many years ago when I visited Lucca, Tuscany where I cooked for a few days with Nonna, the 70-year-old grandmother chef, at the Antico Locando, a little ...

If Daniel Humm were cooking in the northern, more Germanic part of Switzerland, he'd probably serve this spectacular roasted veal with spaetzle, but because he's in the southern, Italian region, he ...

Homes: Palm Springs and Chicago. Occupation: COO of DD Innovations. Favorite cuisine to prepare: French-style. How he got started: His entire family cooks, including his four brothers and one sister. ...

In this week’s edition of Cook This, Chef Shereen Pavlides helps you get an early start on a main course for your Valentine. Whisk eggs in a large bowl. Place bread crumbs in another large bowl.

1. Preheat oven to 350 degrees. 2. Blanch spinach leaves in boiling salted water, about 10 seconds. Rinse in ice cold water, drain, and squeeze out all excess moisture. 3. Chop spinach and combine in ...