mostarda

Hors d'oeuvres homemade fennel salami and artichoke mostarda, gutsy caponata, and even gustier bread, were served "family style" as guests meandered with a glass of wine getting to know each other.

Rozanne Gold: Marc Vetri: A Culinary Bodhisattva Rozanne Gold 2011

Hors d'oeuvres homemade fennel salami and artichoke mostarda, gutsy caponata, and even gustier bread, were served "family style" as guests meandered with a glass of wine getting to know each other.

Rozanne Gold: Marc Vetri: A Culinary Bodhisattva Rozanne Gold 2011

All credit to us for our inspired fusion cooking – sometimes a gloopy, cheese feast just hits the spot – but I sense that a perfect lasagne will need to be truer to the original spirit of the dish to really cut the mostarda.

How to cook perfect lasagne 2011

I'm mad for mostarda, the Italian conserve made from candied fruit cooked with savory spices.

Cucina Confidential 2011

The five-course meal, which was exquisitely paired with wines throughout, started with polenta fritters reminiscent of savory beignets with cheese sprinkled on top instead of powder sugar, rabbit boudin blanc with blueberry mostarda and rabbit confit terrine.

Meg Hemphill: Taking Farm-to-Table From Trend to Reality Meg Hemphill 2011

Goncalves prepared the first course: an assortment of appetizers -- lupini beans with chile, marinated spicy mushrooms, grilled green peppers, shrimp with garlic and paprika, Iberian ham, quince and black olives, pear mostarda and Portuguese sausages -- which provided a wonderful medley of flavors.

Jeanine Barone: Portuguese Kitchen Fun in Westchester Jeanine Barone 2012

My last 'festival' meal was a bit more upscale: Suckling pig confit with summer fruit mostarda was served in the glamorous confines of the PS1 gallery garden in New York, while Grizzly Bear and Dan the Automator provided the soundtrack at Le Fooding.

Honest Cooking: Rock n' Rolls: The Summer Of Food Festivals Honest Cooking 2011

Goncalves prepared the first course: an assortment of appetizers -- lupini beans with chile, marinated spicy mushrooms, grilled green peppers, shrimp with garlic and paprika, Iberian ham, quince and black olives, pear mostarda and Portuguese sausages -- which provided a wonderful medley of flavors.

Jeanine Barone: Portuguese Kitchen Fun in Westchester Jeanine Barone 2012

My last 'festival' meal was a bit more upscale: Suckling pig confit with summer fruit mostarda was served in the glamorous confines of the PS1 gallery garden in New York, while Grizzly Bear and Dan the Automator provided the soundtrack at Le Fooding.

Honest Cooking: Rock n' Rolls: The Summer Of Food Festivals Honest Cooking 2011

The five-course meal, which was exquisitely paired with wines throughout, started with polenta fritters reminiscent of savory beignets with cheese sprinkled on top instead of powder sugar, rabbit boudin blanc with blueberry mostarda and rabbit confit terrine.

Meg Hemphill: Taking Farm-to-Table From Trend to Reality Meg Hemphill 2011