The Feisty Italian Condiment You Don’t Know And Will Love

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I live to eat. But sometimes all I can put together is an efficient, balanced meal. One of my favorites is rotisserie chicken, a green salad, microwaved brown rice. A trip to the refrigerator makes it enjoyable.

You can travel the world through the condiments in my refrigerator. Some actually come from trips, others I make to recreate past pleasures. I have nutty Egyptian dukkah, chimichurri from Argentina, lemon-sharp Israeli tahini sauce, good old American cranberry relish, Indian tamarind chutney, Dijon mustard from Dijon, and more. A sprinkle, spoonful, or dollop of them works wonders with simple meals like this chicken dinner.

In winter, I include mostarda, a combination of fruits and mustard that I first had in

The author's Winter Fruit Mostarda
The author’s Winter Fruit Mostarda, a sweet-sharp condiment with fresh fruit

Bologna, Italy, where this sweet and sharp condiment is served with bollito misto, a feast of boiled meats that needs its kick as much as my understated dinner. An almost medieval Read more… “The Feisty Italian Condiment You Don’t Know And Will Love”

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