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Cook in the Moment: Apple Butter

Thick and spreadable, apple butter is named for its texture, and contains no dairy. I’ve been doing a fair bit of preserving at home lately, but cooking apples down into a dark, caramelized puree is my absolute fall favorite. Every year I make a batch to mark...

This Past Week at La Domestique: Apples

  This past week at La Domestique was all about cooking with apples. I visited a local apple orchard, and the difference in taste from supermarket apples was substantial. Freshly harvested apples are crisp and juicy, with a sweet, floral aroma and full, bright...

Chicken, Apples, and Cream à la Normande

While searching for a savory apple dish to share with you, I came across a recipe for Chicken, Apples, and Cream à la Normande in Dorie Greenspan’s book, Around My French Table. The history of this dish is classically French. The Taste of France, by Robert...

Storyboard: Apples

Next to tomatoes, apples are a prime example of a fruit that has been bread out of flavor in the industrialized food system. It’s so important to support farmers who tend to apple orchards because they are guardians of unique heirlooms that would otherwise be...

Cook in the Moment: Apples

Each week I contribute a column to “Whole Foods Market Cooking Boulder” expanding on one of the 10 Ways Tuesday ideas. This week I made homemade apple butter from Liana Krissoff’s Canning For a New Generation. Then, I used the apple butter to make...