Gourmet

(Veal Cutlets with Prosciutto and Sage) Although chef Serge Dansereau of Kables at The Regent uses thin slices of veal from a boneless veal loin, he suggests making the dish at home with veal cutlets, which are less expensive and more widely available. If the cutlets you buy are too thick, use the smooth side of a meat pounder to pound them, between sheets of plastic wrap, to less than 1/8 inch thick.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

A gastrique is a mixture of caramelized sugar (or, in this case, sweet preserves) and vinegar often used in savory dishes made with fruit.

In the following recipe we've added a North African twist to caponata, a versatile Italian eggplant concoction that is usually served as a salad or relish.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less; but requires additional sitting time.

Can be prepared in 45 minutes or less.