One of the Italian Markets has whole veal tenderloin butts on special this week. I have never cooked this cut of veal (or eaten it for that matter). I would prefer to make filets rather than cook it whole. Suggestions? Thanks for any help.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.