Italian

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Italian-style grilled steak
Meat Sauces & Condiments Tips and Techniques

Grilled Balsamic Glazed Steaks, Italian-Style

In Italy, grilled steak is epitomized by bistecca alla fiorentina. Try our twist on the classic recipe for an easy barbecue, featuring succulent steaks simply served with lemon, Italian-style. It all starts with a great steak. In the classic version of this Florentine dish, a very specific cut of meat known as bistecca nel filetto is traditionally used, but here in the United States, a good quality, thick bone-in steak is a reasonable substitute: a porterhouse, ribeye or t-bone is ideal. Once …

Pasta with Porcini & Artichokes
Mushrooms Pasta Vegetables Wild Foods

Bucatini con Funghi e Carciofi (Pasta with Porcini and Artichokes)

The artichoke is technically a thistle, but its prickly exterior and leathery leaves aren’t enough to deter devoted fans. Underneath that tough exterior lies a tender, delicately flavored and meaty heart. Once the artichoke is cooked, whether by steaming, boiling or roasting, the outer leaves can be stripped away, one by one, and their succulent tips devoured, revealing the hidden prize inside. The artichoke lover’s dilemma: eat the heart now or save it for another use? It’s often too much …

Desserts Sauces & Condiments

Chestnut Marmalade (Marmellata di Castagne)

  With fresh American-grown chestnuts now widely available, more and more people are learning how to prepare and enjoy them. True American chestnuts, once common in North America, nearly disappeared following a devastating blight that swept across the eastern U.S. in the early 20th century. By 1940, nearly all American chestnuts were gone. Fortunately, due to the combined efforts of scientists, botanists, and growers, commercially cultivated chestnuts are back. That’s good news for all of us. Chestnuts, it turns out, are not …

Wild Mushroom Polenta with Thyme Sprig
Appetizers Mushrooms Wild Foods

Wild Mushroom Polenta

Polenta is one of those dishes that is far too underappreciated. It’s humble stuff, made from nothing more than coarse ground corn. The most basic of foods, it’s both thrifty and filling. It’s also quick and easy to make. If you can hold a spoon and stir, you can make polenta. Polenta is folk food. It fed both the Native Americans and early European pioneers (they called it corn meal mush or “coosh”), who often enjoyed it with a generous slosh …

Mushrooms Poultry Vegetables Wild Foods

Chicken Cacciatore with Porcini Mushrooms

Pollo alla Cacciatora, better known as “Chicken Cacciatore,” can be loosely translated as “Hunter’s Chicken.” It’s unclear where the name originated – perhaps pheasant or other wild game birds were replaced by domesticated fowl somewhere along the way. The classic rendition of this rustic dish is nothing like the version that comes covered in thick, tomatoey spaghetti sauce, as is all too frequently found in the United States. Done properly, it’s light, but satisfying, flavorful and subtly sweet with carrots, onion and celery …