Steven Raichlen's favorite way to prepare veal chops—a sumptuous cut of meat—involves searing them on the grill and topping them with a fresh tomato-basil salsa, a recipe from the Côte d'Azur. Oak is ...

These chops are best grilled over a charcoal fire, but they can also be broiled or satéed in butter and oil. More Veal Recipes Bring a small saucepan of water to a boil. Add 1 tablespoon of salt and ...

This recipe was adapted from an Emeril Lagasse cookbook. Michael suggests pairing this dish with a Volnay Burgundy,1er Cru Les Fremiets by Domaine Joseph Voillot, 2005. Prepare chops: Preheat oven to ...

Spray a 9x5-inch loaf pan with nonstick spray. In a large saucepan, bring the water to a boil. Add a large pinch of salt, then slowly add the polenta whisking constantly. Cook the polenta over ...

This is a good summer recipe. I sear the chops briefly on a very hot grill and then transfer them to a warm oven, where they continue to cook slowly in their own residual heat. The sauce, a simple ...

Add Yahoo as a preferred source to see more of our stories on Google. Indulge in the rich flavors of Tuscany with our step-by-step guide on how to make Tuscan-Style Veal Chop. This delectable recipe ...

Three years ago Laurent Tourondel was a chef without a kitchen whose name was anything but a household word. Today the 40-year-old has an empire so well known it can use shorthand for Bistro Laurent ...

Chef Giada De Laurentiis is in the TODAY kitchen to demonstrate her recipe for one of the most popular recipes at her restaurant: veal saltimbocca. Made with veal rib chop, Fontina cheese and sage, ...

4 (about 10-ounce) 1-inch-thick veal rib chops, trimmed of excess fat Rub chops with the oil and sprinkle with salt and pepper. Put chops on clean grill rack and cook for about 21/2 minutes on each ...