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…

Green for St. Patrick’s Day (Salsa Verde)

Don’t get me wrong, I love corned beef. I love cabbage. But everybody and their dog has a corned beef and cabbage recipe up this time of year. . . . . .You know, I’m not even sure corned beef with cabbage is actually Irish. Aha! According to Wikipedia, corned beef is Irish-American. So it’s…