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Veal

A collection of news and information related to Veal published by this site and its partners.

Top Veal Articles

Displaying items 78-88
  • Chefs Thomas Keller and Mark Peel take on home cooking

    Chefs Thomas Keller and Mark Peel take on home cooking
    Thomas Keller's Catalan beef stew is a spectacular, meaty dish of tender short ribs, fennel, fingerling potatoes and leeks, savory with the addition of oil-cured Spanish olives, fragrant with orange peel, garnished with fennel fronds and finished with...
  • Recipe: Boudin Blanc Aux Herbes St. Germain

    Recipe: Boudin Blanc Aux Herbes St. Germain
      1 1/2 cups milk 1/4 cup whipping cream 1/2 bunch tarragon 1/2 bunch basil 1/2 bunch parsley 2 green onions, chopped 2 shallots 14 ounces lean veal, trimmed 14 ounces lean chicken meat, trimmed 14 ounces pork fatback or veal fat 1 pound ice...
  • Recipe: Paul Bocuse's Stuffed Cabbage

    Recipe: Paul Bocuse's Stuffed Cabbage
      Note: Paul Bocuse is probably the world's most famous chef; he's not somebody you associate with hearty, homey dishes. But this recipe proves that a truly great chef can bring something special to even the most rustic fare. 1 sheet caul fat or kitchen...
  • Recipe: Farsumagru (Rolled Steak, Stuffed Sicilian Style)

    Recipe: Farsumagru (Rolled Steak, Stuffed Sicilian Style)
      Note: Farsumagru -- it's Sicilian for "false lean" -- is steak stuffed with meats, cheeses, eggs and vegetables and then rolled to look like a roast. When sliced it's absolutely beautiful. It's most commonly seen on buffet tables, served at room...
  • Recipe: Short ribs with mustard-Cognac sauce

    Total time: 1 hour, plus 4 hours braising time Servings: 4 Note: Adapted from Eric Greenspan. Boneless short ribs are stocked at Gelson's markets, Marconda's Meats in the Original Farmers Market in Los Angeles, and select Ralph's markets. You can...
  • Review: Taverna Tony in Malibu, where Greek has a family feel

    Review: Taverna Tony in Malibu, where Greek has a family feel
    THE SERVER quickly unfolds a portable table, sets down a pan of saganaki -- fried cheese -- and sets it on fire. The blue flame soars upward and he calls out "Opa!" and disappears. From the main dining room, cheerful Greek music from a trio in the back...
  • [Closed] Bastide restaurant in West Hollywood has a new chef

    [Closed] Bastide restaurant in West Hollywood has a new chef
    Joe Pytka has been tinkering with his West Hollywood restaurant -- again. Bastide not only has a new chef -- Paul Shoemaker, its fourth -- but also a different format. Giving up its tasting-menu-only dictate, the 6-year-old restaurant now offers an a la...
  • There's a clever kitchen and a casual scene at the new Foundry on Melrose

    There's a clever kitchen and a casual scene at the new Foundry on Melrose
    IF you live in Los Angeles for any length of time, you begin to collect -- and to love -- the oddball juxtapositions. When it comes to restaurants, everyone's got their favorites -- the high-end Italian restaurant next to a HoneyBaked Ham store, the...
  • Vermont slaughterhouse closed amid animal cruelty allegations

     
    A Vermont slaughterhouse ordered closed Friday after video showed calves kicked, shocked and cut while conscious had its operating license suspended three times earlier this year for similar conduct. U.S. Department of Agriculture records show Bushway...
  • Foie gras beignets at LudoBites 3.0 at Royal/T

     
    Chef Ludovic Lefebvre built his reputation at fine dining palaces L'Orangerie and Bastide* and cemented it on Top Chef Masters, but he's made his cooking accessible to the rest of us with LudoBites, his pop-up restaurants. These experiments in temporal......
  • The Project: Osso Buco

     
    First, the bad news: This recipe for osso buco takes 3 1/2 hours. But that's also the good news. Braising is one of the easiest ways to cook -- it's so forgiving. And most of the work is done by......