In a small saucepan, bring the beef stock and water to a boil. Add the turnips, carrots, pearl onions and garlic, reduce the heat to low and cover. Simmer until the vegetables are tender, transferring ...

This recipe was adapted from an Emeril Lagasse cookbook. Michael suggests pairing this dish with a Volnay Burgundy,1er Cru Les Fremiets by Domaine Joseph Voillot, 2005. Prepare chops: Preheat oven to ...

Grilling expert Steven Raichlen creates an instant sauce for his veal chops by resting the cooked meat on a bed of olive oil with garlic and fresh herbs. There are two types of veal chops: veal loin ...

It’s been said that the last luxury in the world is privacy. This is a meal for two to enjoy in private: at home. The do-ahead veal chops are seared on top of the stove, then baked in the oven for 5 ...

THE hard, tart quince, with its mild apple-pear flavor, is one of those fruits that definitely needs help in reaching its full potential. It’s just not much good without some cooking. There are the ...

Cook semi-pearled farro in heavy large saucepan of boiling salted water until tender, about 20 minutes. Drain and transfer to bowl. Add capers and pine nuts; stir in 1 tablespoon extra-virgin olive ...

Preliminaries: Preheat oven to 400 degrees. Prepare squash and carrots: Cut squash into 1-inch-thick rings; place in a baking dish. Add butter, ½ cup chicken stock, cinnamon, nutmeg and syrup; bake ...

Note: Shoulder chops are often sold simply as “lamb chops.” These chops are best cooked over a very hot charcoal or wood fire. The point is to char the outsides very quickly before you cook the meat ...