Veal

You'll notice that there's no wine or other braising liquid called for here. The veal cooks in the succulent juices exuded by the tomatoes and onions.

Here, meltingly rich veal shanks combine wonderfully with the chewiness of orecchiette, ear-shaped pasta shells made of semolina (coarsely ground durum wheat).

Try this rich sauce over pasta or over the <a></a> Parmesan Polenta Squares

Chestnuts are harvested in the area around Alba and figure in many savory and sweet dishes there, particularly stews like this ragout. Gathered after they have fallen, chestnuts are traditionally served with game, but they also pair well with veal-another staple of northern Italian cuisine. If fresh chestnuts are unavailable, roasted vacuum-packed chestnuts-sold in jars in the specialty foods section of many supermarkets-can be used. Supply crusty bread for soaking up the juices. Accompany with a radicchio and escarole salad, and uncork a Barolo.

Active time: 1 1/2 hr Start to finish: 18 hr (includes chilling)

Ask your butcher to bone the veal for you. Start marinating it a day ahead.

An essential ingredient in their cuisine of Corfu, vinegar provides the distinctive taste in this traditional main course named "sofrito". The veal is commonly served with mashed potatoes.

Mashed potatoes and buttered baby carrots are naturals with the veal. Sprinkle grated chocolate over coffee frozen yogurt for a quick but sophisticated ending.

Most self-respecting Italian-American cooks have a recipe for stuffed zucchini. It's a dish that's often hard to categorize, however. Is it an appetizer? A side dish? Can it function as a main course? This version, with veal, is a little heartier than most and can definitely be served as an entrée, but it can also function as a side dish or appetizer for a multicourse feast.

The slight sweetness of the pomegranate jus complements the peppery spice rub on the veal. The chef likes to serve these with a mélange of vegetables such as pearl onions, baby beets, and asparagus.

Although the most authentic Swedish meatballs are not sauced, this creamy dill-and mustard-spiked dish is nevertheless hearty, comforting and flavored with ingredients popular in Swedish cooking. The meatballs are served over caraway noodles to capture every drop of the delectable sauce. Uncork a Chardonnay to go with the meal.