Baked veal roast with vegetables As with the brisket traditionally served at the Passover Seder, this veal roast is best cooked and sliced ahead of time and reheated before the meal. For ...

Season the veal with the black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the veal in 2 batches and cook until it's well browned, stirring often. Place the veal, carrots ...

Transfer the veal to a carving board and let rest for 15 minutes. Spoon the vegetables into a bowl; keep warm. Pour off the fat from the roasting pan and reserve.

Baby animals are prized for qualities of taste—for their succulence: weaker collagen, softer gristle, more delicate meat. Baby vegetables, whatever they are, hold little appeal for mouth and tongue.

To appease the king, his ever-ready-to-please chef served a culinary creation in 1897 that combined all four of Oscar II's favorites into a gorgeous, luscious dish, subsequently dubbed Veal Oscar.

This roast is from Paris's Le Beurre Noisette. The cut they used was veal sirloin, but I used veal filet, which is easier to find. An Italian butcher will have veal sirloin (from which they slice ...

Ingredients. 10 g butter; 800 g boneless, trimmed veal shoulder or shank, cut into 2-3 cm pieces; 1 tbsp plain flour; 50 ml dry white wine; 250 ml (1 cup) strong chicken stock; 1 celery stalk, cut ...

Trim the lower third of the asparagus spears. Bring the water back to a boil; blanch the asparagus 1 minute. Remove from the water with a slotted spoon.

Long ago, back in the dawn of human prehistory (or so I imagine), people made the discovery that separates us from rabbits. And if you, in this just-arrived season of sweet, tender, bursting-with ...

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It was difficult for me to decide this year which movie I wanted to highlight with my Oscar party menu. "American Hustle" won out with my nod to Italian-American cooking. And what could be more ...