Veal scaloppine is easy to make and an extremely tasty second course! In this recipe we propose a variation of the classic ...

The veal scaloppine pizzaiola is seriously a gem from Southern Italy, especially Naples. People there know delicious and fuss-free meals. And look, when you're in the mood for something tender and ...

Sustainable fresh scallops are best treated simply, and this herby, garlicky breadcrumb topping ticks all the right boxes As a kid growing up in West Bay, Dorset, I used to sit on the harbour wall and ...

Even a simple beef scaloppini can be transformed into a delectable dish by simply adding a slice of prosciutto and a little stuffing. The original idea was simple: how to feed a large crowd with only ...

Chef Terranova gets a veal Porterhouse cut and a mix of wild mushrooms from Dave's Fresh Marketplace to make an elegant dish you can serve at your holiday gathering. Trim any extra external fat from ...

Come on down to Mardi Gras town! The WKRG newbies are putting their Carnival season knowledge to the test during our all-new 'News Krewe Challenge.' Come on down to Mardi Gras town! The WKRG newbies ...

MOBILE, Ala. (WKRG) — This week on Cooking with John, John Nodar is right at home in the WKRG Kitchen, where Ricky Brimlow from Zeke’s Restaurant is cooking Pan-Seared Scallops. Located in Zeke’s ...

Indiana may be known for cornfields, but its Italian spots tell a louder story, one of bubbling red sauce, clattering forks, and tables that never seem to empty. I’ve chased marinara from Indianapolis ...

From “The Art of Jacques Pépin” by Jacques Pépin, who writes: “This is a classic recipe, usually made with veal, but it works just as well using a chicken breast, which is much easier to find and less ...

Sometimes the most extraordinary culinary adventures hide behind the most unassuming facades, and nowhere is this truer than at Mama Mia Too in Huntersville, where authentic Italian flavors have been ...

In a medium saucepan, bring the chicken broth to a boil. Add 1 tablespoon of the oil, the couscous and ½ teaspoon salt. Turn down the heat to a simmer, cover, and simmer gently until the couscous is ...