Apple butter, in fact, contains no butter at all and is a highly concentrated form of apple sauce. A great way to use the bounty from Fall apple picking, make apple butter by producing a long and slow cooking of the apples with cinnamon, spices and maple syrup or sugar. The end result will be a deep brown, luxurious spread that can be eaten on toast, with roasted pork or chicken, or on its own.
Taking advantage of in-season fruits and vegetables allows you to amplify your seasonal experience, and maximize what your local farmers have to offer at your neighborhood farmers market. As of now, in the North East United States, beautiful crisp apples are filling the stalls at the markets and practically begging to be used in a variety of different ways. In the recipe that follows, I want to give you a great way to incorporate this fruit into your diet, and to make a nutritious sauce that brings the sweetness out of the pork without adding extra fat and salt.
By: Michele Wolfson
Looking for an interesting way to serve your stuffing this year for Thanksgiving? Well look no further! Instead of just serving the stuffing alone as a side dish, why not bring into the mix one of Fall’s best ingredients- squash! Included is a recipe for curried apple stuffing which is then baked and served in acorn squash rings. Your guests will not only enjoy the added squash to this traditional Thanksgiving dish but the presentation will also add to your table’s beautiful layout. Read More
This year, make your Thanksgiving dinner anything but predictable! Since turkey makes its presence known at the Thanksgiving spread, why not give it a fetching flavor to match? Perhaps something bold and bright like ‘Tandoori Turkey’. I like to think of it as the turkey with an Eastern promise! Succulent slices of turkey that have been bathed for hours in a spiced yogurt marinade of ginger, chili, and fenugreek will leave you without any leftovers for those ‘next day’ turkey sandwiches. Read More
I am really into holidays and any occasion to celebrate, particularly one that necessitates pie. Fall has many such occasions, pumpkin pie and pecan pie for Thanksgiving, but summer has no defined pie to holiday relationships. This leaves me in place to take every chance I can get to bake a flaky-crusted, fruit-filled summer dessert. Read More
Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More