Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after.
Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
When braised with wine, veal shoulder tenderizes and soaks up the aromatic liquid.
During the postwar restaurant boom, this roast was the epitome of fine dining. We happen to agree.
During the holidays, the Maduro family makes and sells thousands of these pies.
The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.