435 meal recipes

Scaloppine al limone: classic Italian pan-seared veal cutlets with a bright lemon pan sauce. Ready in under 40 minutes from six pantry ingredients. Restaurant-style results at home.

Hot crabmeat dip baked with cream cheese, Worcestershire sauce, and lemon juice until bubbly and gooey. Just 4 ingredients and 30 minutes for an easy party appetizer.

Classic white veal stock simmered for 4 hours with veal bones, leeks, carrots, and peppercorns. A foundational French kitchen staple that sets into a rich, gelatinous stock for sauces, soups, and braises.

Light chicken salad sandwich filling with shredded carrots, celery, grated onion, and light mayo. Make it ahead and stash it in the fridge for quick lunches all week.

Veal saltimbocca with prosciutto, fresh sage, and a white wine pan glaze. Classic Italian main dish that cooks in just 5 minutes for an elegant weeknight dinner.

Veal olives: old-fashioned stuffed veal rolls with buttered bread crumb filling, onion, and clove, tied and pan-braised until tender. A vintage recipe garnished with hard-boiled egg slices.

Traditional turtle and ham soup simmered with cloves, bay leaf, thyme, garlic, and chopped lemon. A hearty Cajun-style wild game soup with deep, savory flavor.

Chicken a la king simmers leftover roast chicken with mushrooms and asparagus in a creamy stock-and-cream sauce, served over white rice. A comforting, retro way to use up Sunday's roast.

Marguery sauce, a rich hollandaise-style seafood sauce with shrimp, crabmeat, mushrooms, and oyster liquor. A classic Creole butter sauce for fish and shellfish.

Norwegian sauteed veal cutlets in a silky sour cream and goat cheese sauce. Pan drippings build the base and the sauce comes together fast - the one rule: never let it boil.

A show-stopping French technique: whole chickens deboned, stuffed with mushrooms and ground veal, marinated in cognac, and served in a pink and green peppercorn cream sauce with demi-glace. Part 1 of 2.

Avocado chef salad piled with red leaf lettuce, watercress, mushrooms, hard-boiled eggs, Swiss cheese, julienned ham or turkey, cubed avocado, and a tangy vinaigrette. A protein-packed lunch in five minutes.

French-style liver loaf (pate de campagne) with beef liver, veal, bacon, sage, and white wine. Ground twice, baked in a water bath, and served warm or chilled.

Butter-simmered shrimp and crab with lemon, garlic, dry vermouth, and fresh parsley. An elegant seafood dish ready in under 10 minutes with just 7 ingredients.

Easy crab rangoon mixes crab meat with cream cheese, sour cream, and garlic powder, then deep-fries the parcels in wonton wrappers until golden. The classic takeout appetizer made at home in 30 minutes.

Pot-roasted veal marinated in rosemary and shallots, seared and braised low and slow in white wine and lemon juice with a butter-finished pan sauce.