The Cure for Cured Meat: Dried Apricot Mostarda

If you are fond of fancy charcuterie plates (and short of being vegetarian, why wouldn’t you be?) then you may recognize this particular condiment. Mostarda is a spicy fruit preserve from Northern Italy that is traditionally served with boiled meats. It quite easily makes the side step into improving meat and cheese plates. It’s a…

Finish Him! (Spatchcocked Chicken ala Chris Cosentino)

Spatchcocking is a phenomenal way to cook a bird. It maximizes the crispy skin and minimizes the time to get the bird on the table. There are a few tradeoffs. One, you miss that glorious “ta-da” moment of a beautiful roast bird. Two, my husband giggles like Beavis every time I say “spatchcocked”. For those…