How to conquer any recipe.Read More »
Articles Tagged “honey”
How honey was discovered -- and how it became what it is today.Read More »
Good carrots need little more than butter, honey, and some time on the stove. Here's how Alice Waters makes hers.Read More »
If you're going to stray from a traditional buttermilk biscuit, this is the way to do it.Read More »
Yotam Ottolenghi gives us a cake that gets better with time.Read More »
With Shauna's Almond Butter Honey Cake in play, banana bread has some friendly competition.Read More »
A dark, flavorful syrup ripe for drizziling -- made with only figs and water.Read More »
Save your pricey fine balsamic vinegar for another day.Read More »
Apples are arguably the world's most popular fruit -- "the apple of my eye," "as American as apple pie," "an apple a day keeps the doctor away." In many languages, other fruits and vegetables are defined in terms of apples, like pommes de terre in French and sib zamini in Farsi for potatoes, and the Medieval name "love apples" for tomatoes. And let's just say you won't find watermelons in the origin stories of multiple religions.
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You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.
What's the best apple? That's the important, autumnal question that we're answering this week. Childhood memories, honeycrisps, and explanation points loom large, although some of us (ahem, Amanda) would prefer no apples at all.
Which variety of apple do you like best for eating out of hand? Tell us in the comments!Read More »