415 real recipes

Swedish meatballs made the traditional way with a beef, pork, and veal blend, milk-soaked bread crumbs, and a whisper of nutmeg. Browned in butter and simmered tender. Family-style comfort food.

Russian meatballs (bitki): beef and veal meatballs fried golden in butter and smothered in a sour cream and mushroom sauce. Old-world comfort food, straight from the Russian babushka's kitchen.

Traditional Pennsylvania Dutch scrapple: slow-simmered pork loaf bound with cornmeal or oatmeal, set firm, then sliced and pan-fried crispy. Old-world breakfast classic.

Veal Oscar stacks crisp breaded veal cutlets with tender asparagus, sweet crabmeat and a velvety homemade hollandaise. The classic steakhouse showpiece, and more doable at home than you'd think.

Veal Marsala with provolone, pounded thin and pan-seared, topped with melted cheese, and finished with a butter-mounted Marsala mushroom sauce. Italian elegance in 35 minutes.

Veal brisket braised with Marsala wine, button mushrooms, dried porcini, and 8 cloves of garlic until fork-tender. A make-ahead main that improves over 3 days in the fridge.

My Italian husband uses this filling to make tortellini at home, and it's by far the most delicious filling. He does change the meat around, and we love them all! It's freezer friendly, so we usually make a bunch.

Add some exotic flavor to dinner with this succulent dish made with small veal cutlets, prosciutto cheese and red wine.

A tall, airy Passover-friendly sponge cake studded with grated chocolate chips. Made with cake meal and potato starch instead of flour, this egg-leavened bundt cake rises on whipped whites alone.

Kalvefilet Med Sur Flot (Sauteed Veal in Sour Cream) recipe

Veal Marsala with scaloppine pan-seared in butter and finished with a quick Marsala wine pan sauce. A classic Italian entree with just 6 ingredients, ready in 30 minutes.

Lubecker Schwalbenester, a classic German dish of veal cutlets wrapped around ham and hard-boiled eggs, browned in butter and braised in a white pepper pan sauce. Swallow nests from Lubeck.

Butter-sauteed veal rounds topped with stewed tomatoes, white asparagus, and fresh mushrooms in a German-inspired one-pan dish with rich pan juices.

Veal piccata with lemon, butter, and fresh parsley over flour-dredged cutlets. A 5-ingredient Italian classic that tastes like a trattoria but cooks faster than takeout.

Veal Francese dredges pounded scaloppine in flour, dips in seasoned egg wash, and pan fries in butter for golden cutlets finished with a fresh lemon pan sauce. Italian-American classic.

Banana Passover sponge cake made with cake meal and potato starch, lifted by seven whipped egg whites. A flourless angel-food-style cake for Passover dessert tables.