In the holy quartet of “Salt Acid Fat Heat,” I have to give first place to heat. It’s not an easy choice; I love salt so much I’m pretty sure my blood is brine. But it’s heat that’s responsible for my ...
Apple butter is essentially caramelized apple sauce — a fruit purée that slow-cooks with water or cider until the apple’s natural sugars turn a dark, toasty brown. The mixture is augmented with baking ...
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