The one hundred recipes run the spectrum from cozy crisps. Multi-variety pies give you that whole spectrum of flavors and textures."ĭon't have to ask us twice. Amy Traverso also takes you around the country to meet farmers, cider makers, and apple enthusiasts. Previously, she was food editor at Boston Magazine and. Some stay very firm and some soften in cooking. Amy Traverso is the senior food editor at Yankee Magazine and the co-host of Hallmark Home & Family. The phone numbers associated with Amy: (617) 487-8212 (Teleport Communications America, LLC), (617) 520-3230 (Verizon New England, IncTeleport Communications America, LLC). Kelly A Burke, A Cutler, and two other persons are connected to this place. "Some apples are sweeter, some are juicier, some are lemony, and others syrupy. 46 Kenwood Str, Brookline, MA 02446-2413 is where Amy resides.
"It bakes to just the right texture and sweet-tart balance." That being said, Traverso affirms that the best apple pies are made with a combination of varieties. She was Sunset Magazine's associate food editor from 2005 to 2007, where she reported on food. She served as food editor at Boston Magazine from 2007 to 2009 and as a contributing editor to the magazine since 2009. If pressed to choose just one, Traverso says that she'd go with an old New England apple called Northern Spy. Traverso has written for publications such as, Travel + Leisure, Cond Nast Traveler, and the Boston Globe, among others.
For firm-tart apples, I like Arkansas Black, Esopus Spitzenburg, Goldrush, Granny Smith, Newtown Pippen, Northern Spy, Roxbury Russet, and Suncrisp, among others." Let the meat mixture cool for 10 minutes, then transfer to a food processor. Cook, using a wooden spoon to break up the meat, until it is lightly browned, about 10 minutes. Add the onion, pork, brown sugar, salt, and spices. "For firm-sweet apples, I like Baldwin, Jonagold, Gravenstein, Pink Lady, Opal, and Jazz. Add oil to the pan and increase the heat to medium-high. Amy Traverso is the senior food editor at Yankee magazine and co-host of the public television series, Weekends with Yankee. "A general rule of thumb for choosing apples for pie is that you want firm apples with varying degrees of sweetness and tartness," explains Traverso. Her answer? It comes down to using a perfectly balanced blend of sweet-sour flavored apples that all have a firm (read: neither soft nor mealy) texture. A lifelong apple lover, Amy Traverso is the senior food editor at Yankee magazine and cohost of public television's Weekends with Yankee.Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. We asked the ultimate apple expert, Amy Traverso, author of The Apple Lover's Cookbook.
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