Veal

Gremolata, a mix of finely chopped lemon zest, parsley, and garlic, is an Italian topping classically served with osso buco. We added some basil to make it even livelier.

"I developed this recipe last winter and think it makes excellent cold-weather fare," says Lora Anderson of Cincinnati, Ohio.

Using meat loaf mix — a combination of ground beef, veal, and pork — ensures a juicy result. While the meat loaf cooks, mash some potatoes and boil some green beans. Warm apple pie from the bakery is a perfect finale.

At Mirabelle, chef Reuge serves the paillards, in this case thin slices of strip steak, on a bed of red cabbage braised in red wine and garnishes the dish with fresh herbs.

This recipe originally accompanied Braised Beef Short Ribs with Root Vegetable Ragout.

The veal shanks are extremely tender and have lots of great-tasting sauce. Serve them with the butternut polenta and steamed rapini (also called broccoli rabe), and offer Pinot Noir with dinner.

This recipe can be prepared in 45 minutes.

Active time: 1 1/2 hr Start to finish: 18 hr (includes chilling)

Active time: 15 min Start to finish: 15 min

Serve these hearty meatballs over noodles or mashed potatoes.

John Schumacher bought the historic but deteriorating Broz Hotel, 50 miles southwest of Minneapolis, back in 1974. After renovating the building, he reopened it as a European-style hotel and restaurant. Schumachers' is now on the National Register of Historic Places. John's wife, Kathleen, runs the front of the popular restaurant, and John is the chef. His specialties are central European fare — like this veal sauté.

Redolent of garlic and saffron, these tiny meatballs are a sure hit at any tapas party.

Although the most authentic Swedish meatballs are not sauced, this creamy dill-and mustard-spiked dish is nevertheless hearty, comforting and flavored with ingredients popular in Swedish cooking. The meatballs are served over caraway noodles to capture every drop of the delectable sauce. Uncork a Chardonnay to go with the meal.

Can be prepared in 45 minutes or less.

Ask your butcher to bone the veal for you. Start marinating it a day ahead.

Try braised lettuce flavored with thyme, carrots and garlic to accompany this satisfying dish.