(WLUK) -- As the temperatures outside get colder, the kitchen is heating up! Executive Chef Matt Winters for Premier Waterfront Catering in Oshkosh took some time this week to share a fall recipe that ...

While Osso buco is traditionally made with slow-cooked veal shanks, I’ve adapted the same great flavors to make a simple weeknight chicken dinner. In just 45 minutes or so — mostly unattended cooking ...

Note: Start this recipe a day or two before. The osso buco and risotto can both be made ahead. Osso bucco: 5 large veal shanks, 1 1/2-inches thick Kosher salt, cracked black pepper Canola and olive ...

1. Dust the veal shanks lightly with flour, salt and pepper. 2. In a heavy Dutch oven with a lid, melt the butter over medium heat. Cut slits crossways in the outside rim of each shank so the meat ...

On a chopping board, finely chop the garlic cloves, put the garlic on the osso-buco, add black pepper, paw paw puree and set aside to marinate for about an hour or two. In a pan over medium heat add ...

The day before cooking: season the veal shanks with granulated garlic, salt & black pepper. Cover and store in refrigerator for 18 to 24 hours. When ready to prepare: Dust in seasoned flour and sear ...

This week in Food & Drink I wrote about Thai celebrity Chef McDang who’s in town early next week to present four demos to culinary students at Le Cordon Bleu on the principles of modern Thai food.

1. Osso bucco: Tie each veal shank like a gift, using butcher”s twine to hold the meat together. Salt and pepper the shanks. 2. In one or two heavy-bottomed saucepans, large enough to hold the veal in ...

HFV Parkland & Wild (hfv.co.uk), based in North Yorkshire, produces award-winning, prime quality, sustainable venison from animals reared naturally, grazing on grass pastures from its own farm between ...