I love “Milanese”, which is basically what this recipe is. Veal Milanese is its much more expensive cousin. In Argentina, where it’s wildly popular, it’s called simply “Milanesa” and it’s made with Beef. In neighboring Chile it’s called Escalopa. In Mexico, it’s back to being…
“Dinner”, Melissa Clark’s latest cookbook, is among the most highly anticipated cookbooks of the year. Its author is a staff writer for The New York Times and pens its highly popular “A Good Appetite” column which is eagerly awaited every Wednesday in the newspaper’s “Food”…
Pork is the world’s most widely-eaten meat. It accounts for 38 percent of meat production worldwide. You’ll have trouble finding it in the Middle East and most of the Muslim world because both Jewish kosher and Islamic halal diets ban it outright. But almost everywhere…
Melissa Clark Melissa Clark, one of our favorite New York Times Food columnists, has just started a new Wednesday feature. Called “The Restaurant Takeaway” it is ‘devoted to restaurant dishes you can make in your own kitchen, tested and tweaked for home cooks’. If the…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
