The apple will take 31 years to reach the store
An apple breeder plants for customers who have not been born yet. In 1998, at a Washington State University research orchard, someone hand-pollinated a…
Category: Recipe
The question is not which apple tastes best
Most people pick apples by flavor. For eating out of hand, that is the only test that matters. Every other job an apple does asks a different question,…
Pork and apples have a long-standing romance
The pairing of pork and apples is one of the oldest in Western cooking, and it began as an accident of scheduling. Before refrigeration, farm families…
Tzatziki sauce
This Greek yogurt dip goes great with zucchini fritters. Peel and grate 3/4 of a seedless English cucumber. If you use a cucumber with seeds,…
What to do with all that zucchini
Come late summer, gardeners and their neighbors are often buried in zucchini and yellow squash. The good news is that summer squash is endlessly versatile…
Grill the perfect corn on the cob, then dress it up
Labor Day is the last hurrah of summer, and for many families that means one more trip to the grill before the season turns. Few…
Different shapes, same dough: what really separates one pasta from another
Open a box of spaghetti and a box of penne side by side and you are usually looking at the exact same dough. The shape is the only thing that changes….
Pasta e ceci: an ancient Roman comfort dish made simple
Pasta e ceci — pasta and chickpeas, pronounced roughly ‘pasta eh CHEH-chee’ — is one of Italy’s oldest comfort foods, and one most Americans have never…
The slab pie: An apple pie that’s actually built for a picnic
Apple pie is the all-American Fourth of July dessert. The problem is a round apple pie was never really good at traveling. Here’s a way to have your apple…
The secret of boneless pork ribs
This Fourth of July, before you fire up the grill, here is a little secret most cooks never learn: boneless pork ribs are not ribs. The cut, also called…