Eat This Word: Mostarda

The James Beard Foundation on mostarda
WHAT? Pungent preserves. No, mostarda is not the Italian word for mustard. Though the words sound similar, this sweet-and-spicy condiment is only distantly related to the hot dog's favorite sidekick. To make mostarda, fruit is preserved in sugary syrup and given a slight kick with the addition of mustard seeds or powder. According to food writer Elizabeth David, this jam-like spread is a descendant of "the honey, mustard, oil, and vinegar condiments of the Romans, who also preserved roots such as turnips in this mixture." Cherries, figs, pears, and apricots are the most common ingredients in mostarda, but different variations include candied melon, pumpkin, or oranges. The piquant fruit accompaniment is enjoyed with boiled white meats or cheeses throughout Northern Italy. The most famous and popular variation is from Cremona, a small town in Lombardy, and includes pears, quince, peaches, cherries, and mandarins.

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On the Menu: Mention the JBF Blog, Eat April Bloomfield's Food for Less

Just in case a glimpse of April Bloomfield's Beard House menu wasn't enough to make you sprint to the phone, we're sweetening the deal with a special offer: we'll take $40 off we'll take $65 off the general public price if you mention Delights & Prejudices when you call to reserve (212.627.2308), or you can type it in the "Special Requests for the Maitre D'" field when booking on OpenTable. That's $125 $100 for five courses, including hors d'

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On the Menu: April Bloomfield, Pork, and Malt

April Bloomfield When the Michelin Guide revealed its latest list of starred restaurants earlier this month, we saw that the Spotted Pig garnered a star for the fifth year in a row. The dedicated April Bloomfield undoubtedly has her fingerprints all over  the gastro-pub's ongoing success, and we'll be jockeying for seats at the Breslin when it starts serving lunch this week. We're also beyond excited that she's swinging by the Beard House next week to prepare an all-out pig-out. Here's a look at the menu: Hors d’Oeuvre Radishes with Pesto Jerusalem Artichoke Soup Cheese Beignets Sea Bream with Pomegranate Dinner For the table > Potato

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Field Trip: An Afternoon at the StarChefs International Chefs Congress

Pork scratchings

Pork rinds made by the Spotted Pig team

StarChefs.com is currently holding its fourth annual International Chefs Congress in New York City, a three-day culinary symposium that's open only to industry professionals. We stopped by on Sunday—the first day of the program—to take in some demonstrations, listen to panel discussions, and eat. When we arrived around noon, attendees were taking their seats around the main stage to watch a keynote panel called "What is American Cuisine?" (A topic we know a thing or two about—click here for our white paper, "The State of American Cuisine.") Hosted by our friend, Clark Wolf, the panel

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