As someone whose life and career were synonymous with his heritage, Frank Sinatra's love for Italian cuisine comes as little surprise to fans of the singer. Alongside Sinatra's appetizer of choice, ...

Beat veal cutlet out with a meat mallet until around 7mm thick. Soak veal in milk overnight. Preheat oven to 200C. Remove veal from milk and pat dry. Combine breadcrumbs, lemon zest, parsley and Grana ...

I remember the first time I tasted tender veal meatballs with the southern Italian flavors of fennel, green olives and baby artichokes. The ingredients suggested olive groves and rocky coastlines, yet ...

Greek cuisine, so often characterized here in L.A. as kind of, you know, “Mediterranean,” is a unique blend of ancient, Byzantine, Baltic, Turkish and Venetian influences. And if you look a little ...

This is an easy, scaled-down version of the traditional Italian recipe, Vitello Tonnato (Veal in Tuna Sauce), using sauteed chicken instead of veal. It is a perfect dish to serve hot or cold. The ...

"Panne" and "paneed" are two of those New Orleans menu words that everybody born here understands, and which newcomers eventually learn. Even if you've never heard of it, once you taste chicken or ...