To die for.
Lauren recently enjoyed the most delicious-looking birthday dinner. Here, she tells us about the courses! Any birthday should always involve the person's favorite foods to celebrate, so when it was my great uncle's big day it was time for sweetbreads, veal, and cheesecake, of course not all together! My chef brother-in-law prepared the first two amazing courses and the cheesecake was picked up Read more
At the Food & Wine Classic last weekend in Aspen, I attended a lunch that was hosted by Stella Artois and cooked by Top Chef All-Stars champ Richard Blais. One of the best dishes was the final course: crispy veal cutlets with pickled cherry tomatoes, pine nuts, and buttermilk dressing. I was surprised at how much I enjoyed the tender, succulent veal, which is a cut of meat that comes from Read more
Follow up on last night's classic veal number by making an equally sumptuous Italian specialty. Use leftover steaks, pounded thin, to make a variation of the renowned dish known as veal marsala. Rather than following a traditional recipe, which calls for marsala wine, flour, and cream, try a lighter, more contemporary version with sherry. The fortified wine, when combined with mushrooms and a Read more
Now that I know where to find humanely-raised veal, I'm going to start experimenting with this meat more in the kitchen. Tonight, I'm whipping up an Italian classic, veal piccata. It starts with flattened meat that's flashed in the pan, then served with a sauce made from butter, capers, lemon, and pan drippings. If you're not a fan of veal, you can substitute another type of protein, such as Read more
While the vegetarian trend has continued to rise, a meat movement is also gaining popularity. The latest subject in sustainable agriculture? Pasture-raised veal. Compared to conventionally raised veal, rose veal, as it's been dubbed, is leaner, with a blush color. Eating veal has long been an animal-welfare issue, with opponents pointing to calves confined in stalls so tiny that livestock are Read more
Saltimbocca Popular in Italy and especially Rome, saltimbocca is a dish made traditionally with veal cutlets but sometimes with chicken or pork. The meat is usually pounded thin and wrapped in or topped by prosciutto and sage leaves. Often cooked in white wine and butter or oil, the veal is then seasoned with its own sauce and sometimes capers. Saltimbocca means "jumps in the mouth" in Read more
Sick of chicken yet? You're not alone, but how does someone who's trying to watch her calories and fat intake pick a lean type of meat? I found a basic breakdown on the leanest meat choices on Yahoo and I thought it would be helpful in deciding which meat meets your needs. Here are the highlights: Bison: We hope you’re ready to expand your dinner horizons because bison (aka buffalo) is the Read more
Grillades and grits are a trademark dish in New Orleans. If you can't make the trip to Nola, Food Orleans shows you how to recreate the experience in your own home. If you've never had or heard of grillades and grits, then I apologize for not mentioning them earlier. They're one of the two most wonderful things to eat for brunch in New Orleans (shrimp and grits being the other). I've never been Read more
If November has you craving comfort foods, cook up a rich, nap-inducing bolognese sauce courtesy of OnSugar blogger Food Orleans. Rainy, gray November days beg for something warm and fortifying, and this is certainly both. You might not be ready to run a marathon afterward, but you'll be ready for a marathon sleep. Cheers to that! Sauce Bolognese is perfect on fettucine, penne, or ladled Read more
Salami is quite the versatile little meat: it's delicious on an appetizer platter alongside bread and cheese, tossed in a chopped salad, layered atop pizza, or crisped up into salami chips. But a recent shipment from Columbus salame got us wondering: what's the deal with the various types of salami out there? We've established the difference between salumi and charcuterie, but what about within Read more
