Veal

Can be prepared in 45 minutes or less.

An essential ingredient in their cuisine of Corfu, vinegar provides the distinctive taste in this traditional main course named "sofrito". The veal is commonly served with mashed potatoes.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

In the following recipe the veal is roasted on top of the stove, a cooking technique that was developed in Italy before home ovens became commonplace. Unlike braising, this method uses only a small amount of liquid and results in meat that is succulent and tender but not falling apart. Pan roasting also renders a delicious caramelized coating and savory pan juices. Surprisingly, the anchovies do not impart a strong fishy flavor but rather add rich depth. Do not salt the meat before browning it, as the anchovies have salt aplenty.

Mashed potatoes and buttered baby carrots are naturals with the veal. Sprinkle grated chocolate over coffee frozen yogurt for a quick but sophisticated ending.

One of the signature dishes at Antinco Martini in Venice, Italy. The chef uses veal loin; veal scallops are a convenient substitute.

Have your butcher order the veal breast, then ask him to bone, butterfly, and pound it, forming a rectangle that has the dimensions described in the recipe.

Be sure to have the butcher bone the veal chops. Serve this elegant main course with vegetables.

You can start preparing these one day ahead. What to drink: A svelte red Burgundy from the Côte de Nuits or a Pinot Noir from Oregon's Willamette Valley.

Serve this hearty veal shank stew with warm crusty bread.

You'll need to order this cut of veal, a two-rib chop, from your butcher. When the meat is carved, the first one or two slices may contain gristle, but after that the veal will be beautifully tender.

A simplified take on the traditional French veal stew. Serve with rice.

Any variety or combination of mushrooms can be used for this dish.

Pine nuts provide a buttery contrast to the tart capers in this sophisticated veal dish.