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 additional sauce, combine the vegetables and ...

Q. We celebrated my mother’s 80th birthday at The French Place and had Veal Normandy, which was absolutely delicious. My mom can’t stop talking about it. Do you suppose chef Jean-Pierre would part ...

This week, Rania Harris is in the Pittsburgh Today Live kitchen to make a holiday roast. She also has a host of gift ideas for all the cooks on your gift list. Light pound (with a meat mallet) or ...

On Rosh Hashana, Ashkenazi Jews dip apple slices in honey for a “sweet New Year.” The Aleppine Jews -- whose ancestors were prominent residents of Aleppo, Syria, for many centuries -- may eat scarlet ...

Place a strip of pancetta in a larding needle and insert it deep into the veal roast, following the grain of the meat. Repeat with the remaining pancetta strips, followed by the cornichons; space them ...

Chef Eli Dahlin of Dame in Portland, Oregon, uses this “backwards” mashed potato technique for entertaining. Cook, cool and rice your potatoes in advance. When it’s time to serve, stir them into the ...

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Whether you find it ethical to eat veal or not, there’s no denying how good it tastes. Saddled with some extra ground veal that you’re trying to use? Though in most situations you can use ground veal ...

1½ pounds thinly cut veal scallops Fine kosher or sea salt 2-3 eggs, beaten with 2-3 tablespoons of water Flour seasoned with a little salt and pepper 2 cups fine dry unseasoned bread crumbs (see cook ...

Note: Adapted from Poopa Dweck’s “Aromas of Aleppo: The Legendary Cuisine of Syrian Jews.” Veal breast can be advance-ordered from better meat counters. Ask your butcher to make a pocket in the veal ...