The NYT wrote about this dish a few weeks ago..and I had it in Milan a few years ago..a veal chop..pounded thin, breaded and fried. Anyone had a good version in Boston...I live downtown so preferably in the North End or nearby. Thanks
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Couscous is a staple in Morocco and across Northern Africa. Using spices, raisins and lemon zest, this surprisingly simple recipe creates a flavorful dish that pairs particularly well with vegetables and meat.
Save the sweats and backward baseball cap for the stadium. When you're eating at a nice restaurant, dress the part. WTF Are You Doing?! gives chefs the chance to gleefully re-enact the awful behavior they see in their dining rooms every day.