Veal Chops—Young, Tender Beef.

Name: Veal Chops—Young, Tender Beef.
Yield: serves 4
Ingredients: 1 teaspoon dried rosemary; 1/2 teaspoon dried oregano; 1/2 teaspoon ground black pepper; Four 8-ounce veal chops (about 1-inch-thick); Light sprinkling of salt

January 24, 2012

Cooks' Note

The chops can also be cooked in a dry (large nonstick) skillet for 6 minutes a side over medium heat. In addition to seasoning the chops with rosemary and oregano, we have also used a tarragon and thyme mixture, which produces a more pungent, distinctive flavor. See page 40 for a list of spices that go well with veal, and create your own customized veal chop. Be careful with such experimentation lest it becomes contagious, and you find yourself spending more and more enjoyable hours in the kitchen!

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.