What’s not to love about schnitzel? Simply pound a pork cutlet nice and thin, bread it and pan-fry until golden. This recipe from Food Editor Russ Parsons can be made in minutes. You can serve your ...

Add Yahoo as a preferred source to see more of our stories on Google. The arrival of cold weather means it's time to shift into soup mode. Chef and author Gesine Bullock Pardo joins TODAY to share ...

You’ll need: 4 crumbed schnitzels, chicken, beef or pork; 1 large ripe avocado, peeled and cut into 16 slices; 8 slices fresh mozzarella cheese; 8 thick slices ripe tomato; 16 fresh basil leaves; 1-2 ...

Brenna Houck is an Oregon-based dining editorial manager for the Eater network, overseeing the Cascadia, Midwest, and Southeast regions. She previously edited Eater Detroit and reported for Eater. You ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. I appreciate any dish that offers big flavors in a relatively spare profile, and this one fits the bill. A schnitzel is ...

This story is part of the November 5 edition of Sunday Life. See all stories. Morgan Hipworth is a chef competing in Dessert Masters on Network Ten. Here, the 22-year-old shares his day on a plate.