Preparing less common cuts of meat can be intimidating. These little known treasures typically require longer cooking times and benefit from braising. They also tend to be inexpensive. Consider veal breast. At about $2.99/lb, it’s much cheaper than cutlets or chops. Easy to make and elegant, this recipe should please everyone (unless they have an…
Since my living situation will soon be requiring most meals for two, I thought it was fitting to write about one of my favorite foods to prepare when dining solo — a veal rib chop. Of course, a quality chop may be hard to find in some areas and might be at the high end…
Almost every child (and my younger self included) has tasted play-doh. The question is why. The smell is off-putting, though certainly unique. Its consistency is absurd – crumbly yet soft – like cold mashed potatoes. But I don’t recall it tasting buttery in any way. Its vibrant color, on the other hand, makes it appealing…
Armed with several new cookbooks and kitchen equipment, I’ve been doing battle with a few new recipes, and even testing different cooking methods. Inspired by Karoly Gundel’s Hungarian Cookbook, which was picked up hastily at the airport in Budapest, I decided to try my take on Veal Paprikas. The first time I made this dish,…
Nothing warms the soul like a giant hunk of meat with a hearty sauce. A shank — be it beef, lamb or veal — does just the trick. For maximum taste, brown the shanks first and then braise them with lots of liquid to tenderize the meat. The slow cooker works great for this. But…
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