These chops are cooked in a hot pan with ... Serve them with red chimichurri sauce, some fresh greens, or crispy fries. Pat the veal dry and season liberally with salt and pepper.

Bored of eating the same thing twice? Fear no more, here's a list of restaurants that have shuffled things up to make sure you're never bored or short of choices while dining out.

Of all the fancy kosher restaurants in central London, Tony Page Marylebone has to be the best. It is also the only fancy ...

Classic pandesal dough is at the heart of the bakery, used in sandos like corned beef, mushroom adobo ... with pickled carrot and chervil sauce; Swaledale chicken breast with salsify and thyme; ...

Whole animals from regenerative farmers arrive at the restaurant and then he breaks them down, ensuring that every single part of the animal gets used, whether it be veal sweetbreads ... and caramel ...

Veal scallopini is the main ingredient in this Italian Veal Marsala recipe. A meal I ate often growing up in an Italian ...

In a sauté pan on medium-low heat, add oil, onion, garlic, and mushrooms. Combine and stir with spatula. Once mushrooms ...

In his debut cookbook, ‘In the Kusina,’ Woldy Reyes provides a vegetarian bagoong that has almost as much complexity as the ...

This is a classic sauce named after the Bordeaux region of ... Lift out any remaining solids and chop them on a board until the pieces are no bigger than 5mm/¼in. Set these aside for later ...

Few things are as irresistible as a gloriously golden toffee sauce. Ludicrously moreish and rich with a deep caramel flavour, this simple yet versatile sauce is a real crowd-pleasing treat.

It’s a dish that will make you feel classy! Culinary Maestro Steve Graham shares how they make the Veal Sinatra at Johnny’s ...