Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
This recipe was a specialty of Trattoria Dalla Rosa Alda located in the Valpolicella region.
We have been told this brisket tastes even better the next day.
In French, grillades means grilled meats, but in Cajun gastronomy, grillades are braised.
True veal noisettes are pieces of the loin; this imaginative dish mimics them with long-cooked veal shanks tied in leeks.
Chef Bernard Picolet made us this bistro classic the old-fashioned way.
This recipe, a staple of writer Geraldine Campbell's childhood, is warming homey. Its fall-apart tender pieces of veal and rich potato dumplings make it a perfect one-pot meal for a cold-weather weekend.
Does Not Apply