Pastry chef Zac Young shows us how to make a dessert that honors New York City
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Whether you are picking your apples off the tree in some picturesque orchard or gawking at the selection at the grocery, your options for texture and flavor are plentiful — or so it seems. While you may have your pick of Empire, Pink Lady, Golden Delicious, Granny Smith, Fuji, or Gala, there once were thousands more ripening in the mid-1800s.apples for brewing into cider and macerating into butters, so before you mourn the loss of apple varieties past, enjoy the offerings still thriving from the Northeast to the Northwest.
Perhaps what makes apples so popular is their multitude of uses. Both sweet and savory dishes benefit from the addition of apples. Famously paired with pork, pie, and pastries, they impart a strong flavor, both sweet and tart, that plays on the palate even in rich dishes.
Add apples to squash soup to thicken and enrich its flavor, or pair apples and sauerkraut to make that vinegary, bitter cabbage less assaulting to the senses. No matter what your preferred use, we have rounded up our favorite apple recipes to escort you into fall. So enjoy the cooling weather and reap the rewards as you cook up a storm with fall’s favorite fruit: apples.
Acorn Squash Soup with Pistachios, Black Bread, and Apples
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Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.