How To Cook Veal
Cooking veal is easy. Use the familiar techniques for beef, and take a little extra care to maintain the tender texture.
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What Is Veal?
Like everything else at D’Artagnan, our veal is raised humanely on small farms to produce the best flavor.
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Muscovy Duck Explained
This duck is low in fat, with a deep red, mildly gamey meat which is sometimes compared to beef for flavor and veal for tenderness. Are you missing out?
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Alternatives to Thanksgiving Turkey
Tired of turkey, feeding only a few, or just generally a rule breaker? Create a memorable meal - without a turkey - that will have everyone talking.
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What Is Porcelet?
Porcelet is to pork what veal is to beef. Find out what sets this pork apart, how it is raised, and why it is so tender and succulent.
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What Are Sweetbreads?
Neither sweet, nor bread, sweetbreads are a delicious, culinary conundrum. Highly prized by chefs, they can be prepared in numerous ways. They're offal-y good!
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Different Kinds of Ducks Explained
There are several breeds of duck - which offer different taste experiences. Read on to make find the duck that’s right for you.
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What Is Demi-Glace?
Demi-glace is the secret sauce that makes everything taste better. From sauces and soups to beans and braises, check out the many ways demi-glace can liven up your cooking.
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Nose-To-Tail: Beef
There's much more to cattle than just steaks, chops and burgers. If you're willing to take a short diversion from the more popular (and expensive) cuts, you'll find a treasure trove of beefy goodness.
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Meat Smoking Basics & Tips
Humans have been using smoke to cook foods, particularly meat, since before there was a historical record. Read our smoking guide and find out why.
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Sunday Chicken: A Tasty Tradition
Whether cooking for one or a crowd, a chicken in the oven evokes tradition, the safety of hearth and home and a meal that is deeply satisfying.
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Stuffing & Dressing Ideas
Call it stuffing or dressing, cook it inside or outside the bird, but one thing is certain: it's tasty, comforting and satisfying. Here are our favorite tips.
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Veal Osso Buco
by Alexander BernardThis simple veal osso buco recipe is braised until fork tender. Serve this classic Italian dish with Yukon gold truffle butter mashed potatoes.
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Veal Chops with Herb Sauce
by D'ArtagnanA quick and creamy herb sauce elevates simple pan-seared veal chops. Serve with your favorite steamed vegetable or green salad for a quick and easy dinner.
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Veal Scallopini Piccata
by D'ArtagnanVeal Scallopini with white wine, lemon, and capers is a classic dish that comes together quickly enough for a weeknight dinner. Our exceptionally tender French veal and velvety veal demi-glace make this simple dish extra special.
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Cider Braised Veal Osso Buco
by D'ArtagnanWe slow-cooked our veal shanks in hard apple cider and onions for spoon-tender meat in a sweet, aromatic sauce. Finishing with smoky bacon and sautéed apples puts this recipe over the top, in the best way.
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Veal Medallions with Roquefort Sauce
by D'ArtagnanThis easy veal dish is pan-seared then simmered in white wine before cream and bleu cheese are added for a velvety sauce that comes together in minutes.
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Spicy Veal Osso Buco with Cumin Strozzapreti
by Barbara LynchThis spicy osso buco recipe is meltingly tender and full of flavor, and the homemade pasta - called strozzapreti in Italian - is definitely worth a little extra work.
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Tuscan-Style Veal Chops
by D'ArtagnanTry this quick and easy veal chop recipe, grilled with Tuscan flavors like garlic, fresh herbs, a drizzle of olive oil and a squeeze of lemon.
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Parmesan-Crusted Veal Chops with Creamy Lemon-Herb Sauce
by D'ArtagnanHere’s a simple veal dish that comes together quickly and is packed with flavor – perfect for weeknight dinner. Fines herbes and lemon zest keep the creamy pan-sauce fresh and light.
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Slow-Cooker Veal Ragu
by D'ArtagnanThis slow-cooker veal ragu recipe made with flank steaks balances bright tomato flavor with a gentle sweetness and tang from a touch of balsamic.
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Veal Chops with Paprika Cream
by Deana SidneyTry this easy breaded veal cutlet recipe that is pan-fried with creamy paprika sauce and adapted from the 1907 Ali-Bab cookbook, Gastronomie Practique.
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Veal Roast with Pancetta & Mushrooms
by D'ArtagnanThis easy veal roast recipe with pancetta lardons, wild & organic mushrooms, and a silky pan sauce makes a fabulous meal for family or company.
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Pan-Fried Veal Cutlets Milanese
by D'ArtagnanThis pan-fried veal cotoletta recipe makes a quick and easy dinner that will satisfy the whole family. Serve with a simply dressed salad as an accompaniment.
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