By New Times
By Robrt L. Pela
By Lauren Saria and Heather Hoch
By Deborah Sussman
By Robrt L. Pela and Amy Silverman
By Kathleen Vanesian
By Eric Schaefer
By Heather Hoch
Last, and actually least, is the crabapple. Generally considered too tart to eat off the tree, it is used in jams and jellies or for decorative purposes. This is the only apple I didn't taste at least twice.
There are more than 7,000 varieties of apples, but only about a hundred are grown commercially. Red and Golden Delicious, Granny Smith and the occasional Rome or McIntosh dominated the market until a few years ago. Thankfully, apple diversity has arrived.
If you ran out and bought some honey after reading my recent column ("Hive and Seek," December 30), put it to good use. Buy a few apples. Pick up some Brie (semi-soft French cheese) and a bottle of your favorite red wine. Warm the Brie in a 250-degree oven for 10 to 15 minutes. Cut the apples into thin wedges.
Spread an apple slice with a little warmed Brie and a drizzle of honey. Have a sip of wine. You've just started the millennium the right way - with taste.
Contact Andy Broder at his online address: firstname.lastname@example.org