Ciano, New York City
Cool Plates features dishes from across the country to help inspire chefs' creativity This is a springtime variation of chef Shea Gallante’s autumn dish made with Hubbard squash mostarda, which is itself a variation on traditional Italian mostarda, which is usually made with fruit. Gallante chops sunchokes and apples into small dice and cooks them in a mixture of vegetable stock, apple juice, simple syrup, mustard seed and mustard oil until tender. He also cooks mustard seeds ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!