This dish is traditionally made with veal, but is also delicious when made with pork or chicken. However, the best way is with tender veal chops, pounded while still on the bone, then boned, breaded, and fried. Served on the bone is a bit more expensive than the boneless-leg cut, so, if you want to splurge, by all means buy 4 or 6 chops to make this recipe. In restaurants in Milano most likely you would be served Milanese on the bone.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.