From Season 10
These pinwheels of stuffed steak are in butcher cases everywhere. But juicy, smoky meat with a filling that stays put required making them ourselves.
What do a pair of bricks have to do with juicy, crisp-skinned chicken?
The Sicilian classic pollo al mattone—chicken under a brick—relies on heavy weight to hold the bird flat on the grill. Can a cast-iron grill do the job better than a brick?
Can any domestic provolone stand up to those produced in Italy?