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"Marinate thin strips of pork (chops) first in a mixture of soy sauce, a little sugar, and cornstarch. The cornstarch ...

Comfort food doesn’t always wear a fancy outfit. These chicken livers, mashed potatoes, and green beans represent the holy trinity of heartland dining. Photo Credit: Gena W. But limiting yourself to ...

To begin, preheat the oven to 200C/400F/Gas 6. Open up a boneless and rindless loin of pork, ready for stuffing, by laying it out in front of you vertically so that the thick part is on the left.

Their tiramisu doesn’t just end a meal—it provides closure, with coffee-soaked layers and fresh strawberries offering the perfect sweet farewell. Photo credit: Bill Castello The menu at Henry’s Salt ...

Few food choices elicit stronger reactions than veal. This pale pink meat, derived from young male dairy calves, has become one of the most contentious items on restaurant menus and in grocery store ...

Compared to beef production, veal has a smaller carbon footprint per pound—approximately 16.09 kg CO2-equivalent emissions per kg of veal versus 27 kg CO2-equivalent for beef—primarily because the ...

Return the veal shanks to the casserole and add the bay leaves, thyme and sage. Season lightly with salt and pepper. Cover and bake for 2 hours, or until the veal is very tender. Transfer the ...

Whether it's for a weeknight meal or special occasion, here's a roundup of some of our favourite main course recipes.

Add the wine to the casserole and cook, stirring, until nearly evaporated, about 3 minutes. Add the tomatoes with their juices and cook, stirring, until the liquid has reduced by half, about 4 ...