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Are apples the most versatile fruit in the kitchen? Traverso’s more than 100 recipes make a good case.
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Traverso provides a guide to 70 varieties, categorizing them as, say, “tender-sweet,” “firm-tart” and the like.Īs much as I love eating apples out of hand, I also cook with them plenty, slicing them raw for slaws and salads and slipping them into sandwiches, roasting (or Instant Potting) them into applesauce, and baking them (naturally) into desserts. So, I’m glad to have a resource in Amy Traverso’s “The Apple Lover’s Cookbook,” which I loved in its first iteration a decade ago and have been happy to see updated.
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Ginger Gold is a perennial favorite, but FYI, for that teeth-pulling delight, I haven’t found an apple firmer than an Arkansas Black.Īlong with everything else, farmers markets are different this year, with no sampling allowed (at least at any of the ones I visit). Nothing makes me sadder than biting into a mushy apple, and therefore, nothing makes me happier than finding one so firm I worry, if only for a second, that I might damage a tooth in the biting. My goal: Find the most flavorful, naturally – but also the absolute firmest, too. Every fall, I sample as many apple varieties at the farmers market as I can manage.