Ragu for me and you: variety is the most important ingredient in Italy's best-known sauce

Article Abstract:

A sauce called sugo by Italian-American, gravy by people from Philadelphia, but the accurate name for which is ragu, is a meat sauce with tomatoes. The recipe of this dish, Ragu Bolognese, is presented which is adapted from The Cooking of Italy by Wagerly Root.

Fruit and Vegetable Canning, Mayonnaise, Dressing, and Other Prepared Sauce Manufacturing, Sauces & Prepared Mustard, Pickles, sauces, and salad dressings, Canned fruits and vegetables, Canned Cranberries, Cranberry Sauce, Sauces ex Tomato, Cookery, Sauces

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Discovering veal

Article Abstract:

Veal, a meat which comes form male calves, is discussed with emphasis on its potential for cooking. The United States only eats 0.8 pounds per person per year, but chefs enjoy cooking with this meat which can be incredibly tasty.

Usage, Cookery (Veal), Veal

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'Extra crispy, please.' (fried chicken)(includes related article)

Article Abstract:

Southern fried chicken is a favorite American dish. The cooking preparations concerning the chicken, the soaking process, the coating, the fat, the pan and the gravy were discussed. A recipe is also included.

Cookery (Chicken), Chicken (Meat)

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