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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 …

Poultry

Grilled Balsamic Chicken Wings

  The genius of this recipe lies in its simplicity. There are really only two important ingredients here: chicken wings and balsamic vinegar. There are a couple of caveats, however: first, use fresh, not frozen, chicken wings. We’ve tried both and there is a noticeable difference. Second, use a good quality balsamic vinegar – an authentic balsamic from Italy, not a cheap, bargain-aisle imitation. A six year old balsamic is perfect; anything fancier would be wasted. Our favorite is a …

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Quick Pickled Fiddleheads

Fiddleheads are one of our favorite wild spring foods.  They look cool, but taste even better. In case you’re unfamiliar with them, fiddleheads are the tightly coiled emerging shoots of certain edible ferns, the choicest of which are the ostrich fern (Matteucia struthiopteris), frequently referred to as the ‘Eastern Fiddlehead.’   While there are a number of other edible ferns, the Eastern fiddlehead is arguably the best tasting and probably the most widely available, growing wild across much of the …