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[1] The classic: mostarda di cremona. Here’s a recipe to make your own from The Spruce (photo © The Spruce). [2] A cremona close-up (photo © Cucina Corriere. [3] Mostarda vicentina has a jam-like consistency, losing the physical beauty of other mostardas (photo © Buonissimo). [4] Mostarda bolognese has a deep plum color (photo ©…
Continue reading “TIP OF THE DAY: Mostarda, A Sweet-Hot Italian Condiment”
If your Mother’s Day celebration includes nougat fans (torrone in Italy, where it originated), whip up a batch of this Strawberry Pistachio Nougat from chef and cookbook author Samir Nosrat. There’s also nougat history—the roots of the recipe go as far back as the 10th century in the Middle East. Nougat (U.S. pronunciation: NOO-got, French…
Continue reading “RECIPE: Strawberry Pistachio Nougat (a.k.a. Torrone) + Nougat History”
Spirit animals await you, in chai, lemon and vanilla. Photos courtesy Good Zebra. Good Zebra calls their animal crackers “spirit animal crackers.” That’s because their four varieties represent different spirit animals. You can take the quiz to find your spirit animal—a totem representing you in the animal kingdom. A totem is a spirit being,…
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