This mushroom gnocchi gets its savory flavor from ... At L.A.'s Chi Spacca, chef Chad Colby loves grass-fed, a.k.a. red, veal for its marbling and color, but regular milk-fed veal will work ...

Meanwhile, prepare the forcemeat: Combine the egg whites, eggs, and ground veal in a large bowl, then stir in the mushrooms and scallops. Season to taste with sansho, salt, and pepper. Set aside ...

This stunning Italian starter combines tender veal, poached in wine, with a tangy tuna mayonnaise. It might sound a bit weird but the flavours work brilliantly. Put the shallots, carrot and celery ...

Why is liver fine (and some like only foie gras but won't eat veal or chicken liver ... gizzards and livers. Rinse the mushrooms briefly under running water, then put them in a bowl of cold ...