Grilled Thai Beef Salad

Grilled Thai Beef Salad

Spicy. Sweet. Tangy. Irresistible. Even healthful. Just what we want in something that’s hot off the grill and destined for dinner.

  • Quick Glance
  • 20 M
  • 30 M
  • 2
Sauteed Veal Cutlets | Saltimbocca

Saltimbocca | Sauteed Veal Cutlets

A classic Italian recipe. Tender veal is pounded thin, topped with a sliced of cured ham and a sage leaf and sauteed until golden brown.

  • Quick Glance
  • 30 M
  • 30 M
  • 0
Braised Veal Breast

Braised Veal Breast

David Leite writes about one of his favorite restaurants: Marco Carnora’s Hearth in NYC, with its unbeatable braised veal breast and incomparable gnocchi.

  • Quick Glance
  • 1 H
  • 4 H
  • 9
We're Frozen!

Blizzard Beef

David’s most reliable recipe for really inclement weather consists of braised beef that calls for just three ingredients.

Steak au Poivre

Steak au Poivre

A French classic updated with black, green, and white peppercorns as well as allspice. A quick weeknight dinner.

  • 20 M
  • 20 M
  • 6
Beef Paupiettes

Beef Paupiettes

These beef paupiettes are stuffed with pancetta and herbs, and rolled. The beef rolls are then sauteed. Once seared, the rolls are simmered.

  • Quick Glance
  • 1 H, 45 M
  • 4 H, 45 M
  • 0
Fettuccine with a Savory Veal Sauce

Fettuccine with a Savory Veal Sauce

Supple strands of pasta luxuriate in an easy, elegant, knock-your-socks-off veal sauce that’s gilded with butter and tomatoes. All in 30 minutes.

  • Quick Glance
  • 20 M
  • 30 M
  • 4
Chivito

Chivito

Chivito, a sandwich popular in Latin America, is filled with meats, goat cheese, lettuce, and tomato. This chivito, like all chivito, is easily adaptable.

  • Quick Glance
  • 25 M
  • 25 M
  • 3
Blue plate with two veal scaloppine topped with prosciutto and sage, a salad

Veal Scaloppine with Prosciutto and Sage

Tender veal scallops are pounded thin and sauteed. On top is a slice of salty-sweet Italian ham and a sage leaf. The recipe is finished with a wine sauce.

  • Quick Glance
  • 30 M
  • 30 M
  • 0