This recipe was adapted from an Emeril Lagasse cookbook. Michael suggests pairing this dish with a Volnay Burgundy,1er Cru Les Fremiets by Domaine Joseph Voillot, 2005. Prepare chops: Preheat oven to ...

It’s been said that the last luxury in the world is privacy. This is a meal for two to enjoy in private: at home. The do-ahead veal chops are seared on top of the stove, then baked in the oven for 5 ...

In a large, shallow dish, combine 1/4 cup of the olive oil with the thyme sprigs and garlic. Add the veal chops and turn to coat with the marinade. Refrigerate overnight. In a medium saucepan, combine ...

These chops are best grilled over a charcoal fire, but they can also be broiled or satéed in butter and oil. More Veal Recipes Bring a small saucepan of water to a boil. Add 1 tablespoon of salt and ...

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1/4 cup marinated dried tomato, drained, finely chopped 2 tbsp. minced fresh basil 2 tbsp. extra-virgin olive oil 1 tsp. balsamic or wine vinegar 4 (8 oz. each) veal loin chops, cut 1 inch thick Salt ...

Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of ...

The elevator down to La Grotta could be a time machine. The doors slide open to reveal a windy path to an elegant dining room, replete with white tablecloths and soft opera music. The menu sports ...

This quick and easy version of the traditional Italian dish Vitello Tonnato (Veal in Tuna Sauce) swaps veal for sautéed pork ...