Veal

Meatballs embrace the best merits of ground meat. They are economical per pound, easy to portion and play well with others, especially bold flavors such as fresh herbs, spices and cheese. In our house, we welcome highly-seasoned versions as well as...

Nestled in a tiny storefront on Balboa Island is a new and charming, romantic little bistro called Trattoria Mediterranean. It is a treasure box, with its candlelit atmosphere, the sound of trickling water from the fountain on the terrace and the wrought-...

As you cook stocks, soups and stews, or slowly braise the evening's dinner, you're bound to notice fat rise to the surface of the pot or pan. There are several ways to remove unwanted fat: - Use a ladle or spoon to gently skim the fat from the surface...

A Democratic Party-backed judge who won re-election in November while facing battery charges was found not guilty Monday — by reason of insanity. The insanity verdict could aid the judge's effort to return to the bench. Not long after Judge...

If I were to gripe about the Restaurant Week lunch menu at Sepia (123 N. Jefferson St., 312-441-1920), it would be a mild complaint that the $22 menu has only two choices in each of its three courses. It's not a problem when you're a table for two; it...

Maryland Live Casino has opened its version of the Prime Rib, the iconic Baltimore steakhouse that has flourished almost from the second of its founding in 1965 by the Beler brothers. The new steakhouse is operated by the casino and is technically...

Ingredients: Prepared duck confit, shredded (store bought or recipe follows) 1/4 cup shallots, minced 2 T. butter 4 oz. good quality marsala wine 4 oz. reduced veal stock 2 cups heavy cream Pasta of your choice Directions: 1. In medium...

Let’s be real here. Anyone who orders a meal with three pieces of breaded chicken, a buttery sauce, and mashed potatoes can’t be much surprised that it’s high in calories. Or that a piece of cake that weighs close to a pound might, as...

What started as one cook’s pet project eventually evolved into one of the hottest pop-up restaurant tickets in town. And now it’s ready to take the final leap – Chad Colby’s regular pig dinners and salumi bar at Mozza2Go have...

Ingredients: 2 oz. Guanciale 3 cloves Roasted garlic 2 tbsp EVOO 1 tbsp Chopped parsley 1 pinch Crushed red pepper 2 oz. Extra dry sherry 4 oz. Veal stock (demi glaze) 2 oz. Fire roasted tomatoes 1 tbsp Butter 6 oz. Fresh rigatoni...

Picking out the perfect Valentine’s gift for your sweetie is easy. You can never go wrong with roses, chocolate, diamonds or a new fragrance. They say food is the way to a man’s heart, but ladies have to eat, too. Either way, impress your...

The sixth Chicago Restaurant Week runs Feb. 1-10 (and, if history is any indication, for a few days longer). First-time participants Balsan, bellyQ, Frontier and Nellcote join a virtual Who's Who of Chicago dining rooms, more than 250 restaurants offering...