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09/06/2012
Blanquette de Veau (Veal in Cream Sauce)
This dish of delicate veal, butter and more butter, cream and carrots consistently ranks in the top ten when the French are surveyed about their favorite dishes. This recipe comes from author Alexander Lobrano, who wrote about the dish for our 150th issue.
Issue #150
11/17/2010
Brasato Vitello (Braised Veal)
When braised with wine, veal shoulder tenderizes and soaks up the aromatic liquid.
Issue #134
03/04/2010
Vietnamese Beef Noodle Soup (Pho Bo)
Black cardamom gives this classic Southeast Asian dish a floral back note.
Issue #128
12/05/2005
Calves' Feet Salad
This salad is Gérard Chave's improvisation on a dish he learned from Alain Chapel; it was originally made with sheep's feet.
Issue #75
12/05/2005
Meat Glaze
We adapted a recipe in Escoffier's Le Guide culinaire, published in 1903, for this version.
Issue #75
12/02/2005
Amarone Risotto
Although carnaroli and the better-known arborio rice are often used to make risotto, Lina Pernigo, chef at La Foresteria Serègo Alighieri, who gave us this recipe, prefers to use the variety called vialone nano.
Issue #75
12/02/2005
Beef Braised in Amarone
This recipe was a specialty of Trattoria Dalla Rosa Alda located in the Valpolicella region.
Issue #75
04/15/2008
Black Beans with Mixed Meats and Accompaniments (Feijoada Completa)
Feijoada is a traditional Brazilian feast of black beans and mixed meats.
Issue #66
09/15/2005
Veal Cutlets with Avocado and Truffle Cream
This dish was created at Trattoria Garga in 1979 and became a favorite of the locals.
Issue #63
03/27/2008
Rolled Stuffed Meat with Tomato Sauce
This hearty Italian-American classic is perfect served on its own or with pasta and a meat-enriched sauce.
Issue #58
04/11/2007
Beef Slow-Cooked in Coconut Milk with Spices
This dish showcases the complex and vibrant flavors of Indonesia.
Issue #58
10/24/2000
Beef Tongue in Tomatillo Sauce
This is one of the best dishes served at the Maxwell Street market in Chicago.
Issue #36
03/27/2008
Venison Osso Buco
Restaurateur Lidia Bastianich (of Felidia, Becco, and Frico Bar in New York City and Lidia's in Kansas City) gave us this hearty and delicious recipe.
Issue #31
11/07/2000
Seven-Vegetable Couscous
Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same.
Issue #25
12/04/2000
Masa-Thickened Chile Soup with Beef
This beef-enriched soup is a local favorite in Juchitan, Mexico.
Issue #16
03/28/2002
Beef and Noodle Soup
Vietnamese noodle soup, known as phở (pronounced fuh, with a rising intonation), is a study in texture contrasts.
Issue #13
09/11/2007
Oxtails Smothered in Onions
Oxtails were once looked at as "throwaway meat", but they are making a comeback in upscale restaurants as exotic meat.
Issue #10
08/31/2007
Tripe Stew Niçoise-Style
This is a favorite stew among the locals in Nice, France.
Issue #8
07/13/2007
Lentils with Swiss Chard and Khlea
Khlea, or preserved meat (usually lamb or beef), is used to flavor a variety of Moroccan dishes.
Issue #7
01/23/2007
White Wine Soup
Warm and inviting, this soup is French mountain cooking at its purest.
Issue #4
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