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"Belge-Ette" De Veau

(French Food at Home, Episode: Grandma’s House, Season: 1)

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Agnolotti (Veal and Escarole Ravioli)

(Saveur, December, 2010)

Agnolotti (Veal and Escarole Ravioli)
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Asian-Spiced Veal Shanks

(Cooking Light, March, 2009)

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Aunt Marie’s Pork and Veal Pâté

(Saveur, December, 2000)

Cretons is similar to rillettes, the pâté-like French mixture of pounded meat and seasoned fat, but has a crumbly texture.
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Baked Penne with Veal

(Cooking Light, April, 1996)

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Baked Rice and Beans with White Veal Sausage

(Food & Wine, February, 2006)

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Baked Veal ’involtini’ With Grilled Radicchio

(Washington Post, October, 2009)

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Baked Ziti With Spinach and Veal

(Rachael Ray’s Week in a Day, Episode: Week of Comfort, Season: 1)

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Baked Ziti With Spinach and Veal

(Food Network Specials, Episode: Cooking Channel: Rachael’s Week in a Day (Week of Comfort), Season: 1)

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Balsamic Poached Veal With Roasted Garlic Sauce

(Sara’s Secrets, Episode: Midsummer Swedish Buffet, Season: 1)

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Barolo-Braised Veal

(Food & Wine, December, 2002)

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Basil-Crusted Veal Chops

(Bon Appétit, December, 1999)

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Blanquette De Veau

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Blanquette De Veau

(Washington Post, April, 2010)

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Blanquette De Veau (Veal in Cream Sauce)

(Saveur, September, 2012)

Blanquette de Veau (Veal in Cream Sauce)
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Blanquette Of Veal

(Dinner: Impossible, Episode: Circus Juggling, Season: 3)

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Braised Beef And Veal With Tomato Gravy

(Gourmet, October, 2005)

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Braised Breast Of Veal With Onions And Herbs: Petto Di Vitello Con Cipolline E Mentuccia

(Molto Mario, Episode: Pane Storico, Season: 7)

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Braised Sweetbreads with Root Vegetable Macédoine

(Cooking by James Peterson, 2007)

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Braised Veal Breast

(Cooks Illustrated, September/October, 1993)

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Braised Veal Breast with Herbs, Pernod, and Tomatoes

(Bon Appétit, January, 2007)

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Braised Veal Breast With Potato-And-Onion Stuffing

(Gourmet, March, 2007)

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Braised Veal Cheeks

(Coastal Living, November, 2007)

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Braised Veal Chops with Honey and Red Grapes

(Food & Wine, October, 2004)

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Braised Veal Shank with Glazed Vegetables & Creamy Orzo

(Chanterelle by David Waltuck and Andrew Friedman, 2008)

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