Spiced Brown-Butter Apples
好的烹饪始于市场,和培养a curiosity about ingredients before you put them into your shopping basket can have more impact on your cooking than any amount of technique or kitchen wizardry.Take apples, for instance. Honestly, they’re the most prosaic of fruits. Not only are they the third most widely grown fruit on the planet (after grapes and bananas), but, thanks to their ability to store and travel well, fresh apples are available year round in nearly every market. But you don't have to be an orchardist to realize that not all apples are the same. Even at the most bare-bones grocery, you'll find a range of shapes, colors, and sizes. If you visit an orchard or a farmer's market during apple season (an unrivaled activity for a fall weekend), you'll discover a dizzying array of varieties in hues from bright cherry red to russet gold, from golf ball to softball size, and many with lyrical names, like Belle de Boskoop, Reinette, and Ambrosia. But no matter where (or when) you shop, it helps to know a thing or two about apple varieties to make the best selection for your recipe.It would be simple if we could divide apples neatly into "cooking" apples and "eating" apples, but in truth most varieties are good for both. It's more a matter of what kind of cooking—or eating—you're after. A more useful distinction may be that drier, firmer apples (like Granny Smith and Northern Spy) tend to hold their shape best after cooking, while juicier, more tender varieties (like McIntosh and Macoun) are more likely to soften into a compote-like consistency. You'll find my cheat sheet for these general characteristics below, but the question of which apples to use when will depend on the results you're after, and which apple flavors you prefer.Many pie pros suggest using a mix of firm and tender apples to create a filling with a perfect balance of chunky and juicy texture. You also want to choose apples with some level of tartness, or a mix of sweet and tart fruit for deeper, more complex flavor. The same goes for crisps and cobblers. If you're making a classic whole baked apple or a French tarte Tatin, you'll want to select apples that won't collapse as they cook (Golden Delicious and Granny Smith are good candidates).In my kitchen, my favorite apple dessert is a pan of butter-roasted apples, because it works with whatever apples catch my eye at the market (with the exception of Red Delicious, which may be the only variety not worth cooking) and because the simple seasoning highlights their intrinsic flavors without masking them. I like to include a tiny bit of Chinese 5-spice because the blend of familiar (clove and cinnamon) with more exotic (star anise, fennel, and Szechuan pepper) adds warmth and complexity. Just take care not to add too much—it should be a backdrop to the other flavorings. The beauty of this recipe is that there's no fussy pastry or batter to weigh things down—or to give me an excuse not to whip this up on a weeknight. I often include a mix of varieties when I make this, and I've yet to find one that doesn't work. It's also a great way to learn firsthand how various apples behave in the kitchen. So the next time you stop by your local farm stand or market, grab a handful of different varieties and use this recipe to give them a taste test. It’s all in the name of research, after all.Apple Shopping Tips:- Choose fruit that feels heavy for its size. Apples should have tight, firm skin with no bruises or soft spots. A ripe apple will have a sweet, fresh aroma.- Apple season in North America starts in August and runs through November. Outside of these months, storage apples are readily available and often in great condition.- The earliest apples tend to be the most tart; fruits become sweeter as the season progresses. Sweetness can also vary from season to season.Apple作弊表：- 坚定的苹果，他们的烹饪后它们的形状：蜜蜂，金色美味，奶奶史密斯，北部间谍，粉红色的女士（又名Crepps Pink），罗马嫩苹果往往崩溃时煮熟：Cortland，帝国，庆祝，富士，富士，富士，麦金塔苹果烹饪提示：- 在烹饪前始终品尝一片生苹果。理想情况下，您希望馅饼和甜味的平衡。如果水果过于馅饼，用额外的糖平衡（或通过与甜美的品种组合）;如果太甜，加入柠檬汁（或苹果酒醋）。 - 避免过度甜蜜的苹果甜点;这样做会让它们减轻并摧毁水果的细致细微味道.-苹果剥皮往往具有最大的味道。除非果皮是超级的和艰难的，否则认为将水果脱落。
Apple-Cucumber Mignonette
This mignonette from Food & Wine’s Justin Chapple has the textural sensation of the classic sauce but with a craveable apple and herb flavor.幻灯片：
更多苹果食谱
Homemade Applesauce with Chinese Five-Spice
制作美味的关键苹果酱,布奇说er Erika Nakamura, is using fresh apples and adding enough lemon juice to offset their sweetness. Adding Chinese five-spice allows for a more savory flavor, which is ideal when serving the applesauce alongside roast meats.幻灯片：
更多苹果食谱
Watch This Guy Catch Apples in His Mouth from Amazing Distances
如果您认为苹果的Bobbing是艰难的，那么这个编译视频将吹脑。亚搏刀塔2
您最喜欢的苹果的简要历史
The origins of America's best-selling apples.
The Apple That Changed Everything
On the 20th anniversary of the Honeycrisp apple, a look back at how it beat the odds and changed the apples we eat.
