Veal

The roast is cooked along with beef short ribs, ham hocks and sausage for a hearty meal. Offer with polenta, mashed potatoes or the Roasted Root Vegetables with Green Onions . Begin the veal the day before cooking to allow the garlic-herb rub to flavor the meat.

An elegant and simple main course.

This is a terrific version of osso buco alla Milanese. To bring out the flavors, the veal is sprinkled with gremolata, a snappy mixture of chopped parsley, garlic and grated lemon peel. Uncork a bottle of Nebbiolo d'Alba or Nebbiolo delle Langhe to go with this classic do-ahead entrée.

Open a bottle of fruity Chardonnay to serve with this enlightened take on a classic.

This hearty winter entrée can be prepared several days ahead. Veal brisket is the boned veal breast. If you don't have a roasting pan large enough to hold both briskets, divide the ingredients in half and bake in two pans. If the veal is difficult to find, substitute one 5-pound flat-cut beef brisket and roast until tender, about 3 1/2 hours. Leftovers freeze well and make great sandwiches.

Can be prepared in 45 minutes or less.

Garnish with grapefruit, orange and lime segments if you like.

(NIVERNAIS)

You'll notice that there's no wine or other braising liquid called for here. The veal cooks in the succulent juices exuded by the tomatoes and onions.

Pork tenderloin makes a delicious replacement for veal in this dish. Rice and chutney complete the meal.

Serve with: Orzo with parsley, and steamed carrots and green beans. Dessert: Pear tart.

"My family loves Italian food," writes Seamus Ray of Annapolis, Maryland. "One of my best creations is this veal dish with eggplant; I serve it for special occasions."

For this recipe we used what the butcher calls the first cut or brisket cut of the veal breast — it's the thicker, upper portion.

Any leftover sauce from this recipe would be delicious served with boiled new potatoes or crudités. The sauce keeps 4 days, chilled and covered. Can be prepared in 45 minutes or less.

If you love spaghetti and meatballs, then you'll love this upmarket rendition featuring perciatelli-long, hollow pasta. The noodles are topped with a rich tomato and porcini mushroom sauce, and meatballs made with ground veal, Italian sausage and more porcini. Start things off with an antipasto platter of olive, assorted marinated vegetables and cured meats. Offer breadsticks alongside, and pour a full-bodied Chianti.

The classic Hungarian dish relies on sour cream both to thicken the sauce and to balance the heat of the paprika.

Serve with a crisp romaine salad and the Saffron Rice and Red Pepper Pilaf. Marinate the veal six hours before grilling. What to drink: A dry Italian white wine, such as a Vernaccia di San Gimignano.