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What's Cooking September, 2010

Whether you still have a bounty of tomatoes and zucchini, you're looking for back to school lunches and treats, or you're itching to get into fall cooking, this month's...

Summer's End Foodie Reading List

Fall is officially right around the corner, but there's still a few beach days left and plenty of time to sink your teeth into these great foodie reads.

Spoon...

In Season: Grapes

When I was pregnant with my first child I had a serious craving for grapes. So much so that my doctor ordered me to stop eating so many. I...

Style with Substance

When I leaped at the opportunity to review Donatella Cooks, I took a little flack here at Project Foodie headquarters. Those not familiar with the über successful restaurateur and...

Brewmaster Kirk Hillyard

Home brewed beer is a surging hobby - at least among some of my friends who spend lots of time brewing and enjoying the results.  But how often do...

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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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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

(Food & Wine, October, 2006)

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Blanquette De Veau

(Washington Post, April, 2010)

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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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Braised Veal Shank With Marjoram: Stinco Di Vitello

(Molto Mario, Episode: The Cart Driver’s Dinner, Season: 7)

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Braised Veal Shanks

(Gourmet, September, 2003)

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Braised Veal Shanks

(Gourmet, October, 2005)

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Braised Veal Shanks With Green Olives And Capers

(Gourmet, February, 1995)

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Braised Veal Shanks With Mashed Potatoes And Tomato Onion Jus

(Gourmet, April, 1999)

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