The Viennese specialty dish, Wiener Schnitzel, is a warm and satisfying dinner that is quick and simple to make. Thin slices of veal, breaded and crisply fried, served with baked potatoes and steamed ...

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 ...

Until last week I thought almond producers had found every way under the spring sun to market their product: in the shell, whole, blanched, slivered, sliced, ground into flour and pressed into oil.

Think of any food at its peak now and chances are it goes better with lemon: asparagus and artichokes, soft-shell crabs and wild salmon, strawberries and rhubarb. Whether as just a squeeze of fresh ...

I first became acquainted with this dish many years ago when I visited Lucca, Tuscany where I cooked for a few days with Nonna, the 70-year-old grandmother chef, at the Antico Locando, a little ...

If Daniel Humm were cooking in the northern, more Germanic part of Switzerland, he'd probably serve this spectacular roasted veal with spaetzle, but because he's in the southern, Italian region, he ...

I absolutely love the veal meatballs at Osteria Mattone. They are so tender. Would love to know how they are made. Thanks! — Mary Scott, Cumming Osteria’s executive chef Eric Sell was happy to share ...

Like many of the finer things in life, Bon Appétit only gets better with age. In Cooking from the Archives, we revisit recipes from the magazine's past. The introduction to the recipe has absolutely ...

Stir-fried veal and green beans is a Chinese dinner that can be made faster than sending out for Chinese food. It takes several minutes to gather the ingredients for stir-fried dishes, but only a few ...