apples

Membrillo is jellied quince confection, typically served with cheese and cured meats. Here, the apple cores, heavy with sweet and sour (agrodolce) syrup, inspire similar use.

Spicy apple pie is my downfall. Tart, snappy apples like Granny Smith and Greening stand up to the classic pie spices. Fresh ginger and lemon up the zing that is essential for every apple pie.

Slices of crisp fall apples and fresh basil leaves lend a whiff of the season to this classic sandwich.

Pie does not get better than this. Reducing and concentrating the juices of the apples make it necessary to use only about half the usual amount of thickener, resulting in a purer apple flavor, a juicy filling, and a crisp bottom crust. Make apple pie in the fall, at the height of the apple season, or whenever you have the yearning.

This dish tastes like health and summer. 

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