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Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...