A rich, wintry stew with a tart, slightly sweet bite from sour cherries gets its deep flavor from tender veal. Choose pork shoulder for a fattier, slightly juicier dish. Recipe adapted from Beyond The North Wind by Darra Goldstein.
Chef Eli Dahlin of Dame in Portland, Oregon, uses this “backwards” mashed potato technique for entertaining. Cook, cool and rice your potatoes in advance. When it’s time to serve, stir them into the hot butter and cream until thickened. The particularly springy version here is then finished with a puree of bright green peas, mint and lemon zest. Slideshow: More Veal Recipes
Venice-based blogger Skye McAlpine dusts her veal chops with flour before sautéing to give them a light, crisp coating. If you can't find beautiful firm plums, she suggests grapes as a perfect alternative. Slideshow: More Veal Recipes
At San Luis, an Alto Adige mountain retreat, the regional food is heavily influenced by the hotel's Austrian and German neighbors. This classic schnitzel is the perfect example, but San Luis's chef Arturo Spicocchi has lightened a traditional potato salad by folding in thinly sliced crisp cucumber. Slideshow: More Veal Recipes