The end of summer is one of the richest periods of the year for fruit, and if your markets are as overflowing with fruit as those in Italy, you're likely wishing you could carry some of that bounty into the winter months. What to do? Make Mostarda, a traditional Italian fruit condiment that's perfect with boiled meats or vegetables (and is also nice with a roast); it gains a healthy kick from ground mustard seed or mustard oil, but otherwise has little in common with the yellow stuff the French call Moutarde and Italians call Senape.
Though it will take you several days to make a batch of mostarda, the actual process is quite easy and the steps only take a few minutes per day.
More about mostarda, and several recipes.
Making mostarda: the steps, illustrated.
Moving in another direction, the latest additions to the site:
Turkey Breast with Balsamic Vinegar and Bell Pepper Sauce, a rather different and very tasty way to serve one of the healthier meats around.
Pork Medallions with White Grapes, Button Onions and Red Wine Sauce, simple fall cooking.
Eggplant - Melanzana or Petonciano in Italian, a glossary entry.
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