Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.
Government regulators have approved the first genetically modified apples, which don’t turn brown when you cut them open. But planting these trees will be a gamble since consumers may not want them.
A small Canadian company has created a genetically engineered apple that doesn’t go brown when you slice it. It’s waiting for approval from the U.S. Department of Agriculture. But some apple producers are worried that this new product will taint the apple’s wholesome, all-natural image.
It’s not Thanksgiving without apple pie. Stephanie Rosenbaum Klassen shares step-by-step instructions for this holiday classic, better than you’ve ever made before.
Over the past six years, an estimated 130 new apple varieties have hit markets around the globe. And behind every crisp, tasty bite, there’s a world of plant breeding — and decades of painful trial and error.
As summer turns to fall, finding new ways to use up abundant apples is a great way to mark the arrival of autumn. And for one food writer, there’s one apple in particular that spells the end of summer: Gravenstein apples, which are grown in her native Sebastopol, Calif.
Both fruits are vulnerable to a nasty disease called fire blight that can devastate orchards. So organic labeling standards allow for antibiotics to be used on apple and pear trees. That exemption is set to end in 2014 — but growers say they need a little more time.
What is not to love about onion rings? Fried, salty and the perfect vehicle for a variety of condiments. Every time I partake I think about what other wonders would be great in this format. Apples are always my first thought. So here you go, fried apple rings for your enjoyment. Perfect for your next football gathering or just because!
This is officially my new favorite coffee/breakfast/snack/anytime cake. It has a comforting heft to it. It will remind you of apple picking and old fashioned donut shops. The cake on its own is wonderful, but the crumb topping makes it swoon-worthy. You will eat every last crumb. Promise.
What are you drinking for Thanksgiving? This year, I’m toasting with dry, autumn-golden hard cider made by Sebastopol’s Tilted Shed Ciderworks, as craft cider makes a comeback in the Bay Area.
So this year, instead of mourning the loss of my tree — as I’ve been expecting to do for quite a while now — I instead happily made my yearly supply of apple butter. Although this jam takes hours to simmer, the preparation is really quite simple. Apples are full of natural pectin, so you never have to worry about it setting or firming up. Just peel, core, chop, cook and can.
Pondering what would go best with apple balsamic vinegar and syrup, I decided to make some slow roasted baby back ribs. Because I love the taste of pork with apples, I used the fewest ingredients possible, adding a rub of only ground fennel and coriander (along with salt and pepper). After slow roasting for an hour and half, the ribs were fall-off-the-bone tender. I then brushed on the balsamic vinegar for a glaze and added a second layer of apple syrup for extra sweetness.