415 real recipes

Keftethes from Pontos, Greek meat patties with veal, pork, fresh herbs, tomato, and vinegar. Shallow-fried until puffed and golden, served with fried potatoes.

Mushroom ragout with tender veal in a creamy white wine sauce, served inside a molded rice ring. A classic European presentation with soup greens, sweet cream, and beef stock.

Spiced veal chili swaps lighter ground veal for the usual beef in a chili powder-and-cumin tomato base, finished with red wine vinegar for a brighter, more refined chili. Bean-free Texas-style.

Veal and crayfish stew in a sherry cream sauce with mushrooms, nutmeg, and lemon. Tender braised veal meets sweet crayfish tails in this elegant French-inspired dish.

Crispy vegetable turnovers with potato, cauliflower, carrots, and peas in a matzo meal crust. These samoosi make 20 golden appetizers that are vegetarian-friendly.

Well, I hope this recipe helps in the use of turtles, though I suspect you will have to have a very large family or like turtle soup a lot, or scale the recipe to a more manageable quantity.

Haroset cake with zabaglione sauce turns the Passover walnut-apple-wine condiment into a flourless springform cake, served warm with a whisked Italian wine custard.

Viennese chocolate torte for Passover uses ground walnuts, cake meal, and potato starch in place of flour. A flourless-style torte split and filled with apricot-orange preserves and finished with a chocolate-orange glaze.

French stuffed duck legs and sliced breast with blueberry gastrique sauce. Duck thighs filled with a veal, pork, and giblet forcemeat, served with seared aiguillettes.

This cream of chicken soup takes some time but is super creamy and rich with numerous layers of flavors.

Low-fat chicken paprika coated in matzo meal and dry mustard, simmered in white wine and chicken broth. A gluten-free-friendly one-skillet dinner ready in 30 minutes.

A flourless-style cocoa sponge cake made with cake meal, potato starch, and ground almonds. Split into three layers with strawberry preserves and topped with whipped cocoa cream. Passover-friendly.

Greek phyllo-wrapped meat loaf with ground veal, cinnamon, tomato, hard-boiled eggs, and mizithra cheese in a crispy buttered filo shell. A show-stopping Hellenic classic.

Saltimbocca al Parmigiano-Reggiano: thin Italian veal cutlets sauteed and topped with prosciutto, sage, and butter, then served over parboiled lettuce with flaked Parmigiano-Reggiano and a white wine pan sauce. A Roman classic with a cheesy twist.

Crown rack of veal, a showpiece roast with a Romano breadcrumb crust, filled with a rich Creole-style oyster stuffing and served with a reduced pan sauce. A centerpiece for special occasions.

Veal fettuccine with oysters and artichokes is a buttery Louisiana-style pasta where seared veal strips, plump oysters, and quartered artichoke hearts swim in a peppery cream sauce built from oyster liquor.