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Thumb_7872_Italian Wedding Soup

Thumb_7872_Italian Wedding Soup

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_20244_Mushroom-Stuffed Veal Scallops

Thumb_20244_Mushroom-Stuffed Veal Scallops

Use leftover spinach bread and sauce and mushrooms from braised cod to make this simple, elegant veal dish. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_17608_Bollito Misto

Thumb_17608_Bollito Misto

Like most boiled meat dishes, classic Italian bollito misto is simple, taking time but little attention. The rich, fragrant broth is served as a first course, so reserve your broth to eat alone or as the base for tomato-rice soup. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_18045_Wiener Schnitzel

Thumb_18045_Wiener Schnitzel

This delicious Wiener Schnitzel was the Berghoff Restaurant's number one best-selling entrée for many years before its closure in 2006.  Read more about this recipe in The Berghoff Family Cookbook: From Our Table to Yours, Celebrating a Century of Entertaining.

Thumb_7821_Sauteed Veal Cutlets With Mushrooms And White Wine

Thumb_7821_Sauteed Veal Cutlets With Mushrooms And White Wine

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_6167_Veal Cutlets Stuffed With Prosciutto And Sage

Thumb_6167_Veal Cutlets Stuffed With Prosciutto And Sage

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_8569_Pan-Roasted Veal Chops

Thumb_8569_Pan-Roasted Veal Chops

A nice veal chop is a treat and a quick pan-roasting browns the edges wihile bringing out all the flavor with minimal distraction.  Try it with our Asparagus-Fontina Gratin to make a fast and elegant meal. 

Thumb_7872_Basic Meatballs

Thumb_7872_Basic Meatballs

On top of spaghetti, all covered with cheese, in a sub or in soup, or just on their own -- these little meatballs are tender and delicious. They can be rolled into balls and frozen -- just place them on waxed paper on a baking sheet to freeze individually before packing in an airtight bag.

Thumb_5283_Grilled Cumin Veal Chops

Thumb_5283_Grilled Cumin Veal Chops

Veal chops are rarely used for grilling, but are so tasty with a simple cumin seasoning.  Check out our "goes with" section to the left for some side dish suggestions.

Thumb_18121_Veal Roast With Braised Radishes

Thumb_18121_Veal Roast With Braised Radishes

In this dish, veal is roasted until tender but not falling apart, and is brightened by red wine and tomatoes. A few dried herbs rubbed onto the veal roast before cooking lightly perfume the entire dish.

Thumb_17688_Twelve-Minute Pasta Bolognese

Thumb_17688_Twelve-Minute Pasta Bolognese

A quick version of a classic bolognese sauce is a great vehicle for leftover meats and vegetables. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_8860_Veal and Artichoke-Heart Stew

Thumb_8860_Veal and Artichoke-Heart Stew

This can be made with an inexpensive cut of veal. Since veal cooks quickly, it is rather rapidly done. The artichoke hearts lend a festive touch and unusual flavor. Incidentally, this stew is pale. Choose a colorful plate. Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.