Greek cuisine, so often characterized here in L.A. as kind of, you know, “Mediterranean,” is a unique blend of ancient, Byzantine, Baltic, Turkish and Venetian influences. And if you look a little ...

Meatballs are a tradition in chef Nick Stefanelli’s Italian family. On Sundays, his father made “Sunday gravy”—meatballs and sausages cooked in tomato sauce—or his aunts concocted their own recipes.

This Veal Saltimbocca recipe is real comfort food. This classic Roman recipe features thin veal cutlets wrapped in salty ...

This is an easy, scaled-down version of the traditional Italian recipe, Vitello Tonnato (Veal in Tuna Sauce), using sauteed chicken instead of veal. It is a perfect dish to serve hot or cold. The ...

Trim and discard excess fat from meat. Cut meat into 1-inch cubes. Heat the butter and canola oil in a 5 1 / 2-quart deep skillet over medium-high to high. Saute onion until softened. In a separate ...

"Panne" and "paneed" are two of those New Orleans menu words that everybody born here understands, and which newcomers eventually learn. Even if you've never heard of it, once you taste chicken or ...

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 ...