- Is Soft Jazz the Secret to Great Goat Cheese?
- Wannabe Cheesemaker’s Dream Vacation
- Day 1: Dinner at McCrady's
- Menu-Free Restaurants
- Day 2: Pigs & Produce at Thackeray Farms
- The Alice Waters of 1938
- Day 2: Crabbing with Fred Dockery
- The Brief, Wondrous Strawberry Season
- Day 2: Shrimp & Dinner at The Wreck
- Mondavi's Garden Campaign
Autumn—it's that time of year again! Forget about the fall colors—colors, schmolors. All I really care about (aside from Halloween candy and costumes) is the arrival of the holy honeycrisp apple: sweet, tart, juicy and crisp, with thin skin that pops when you sink your teeth into them.
It's become a very popular apple, not only in our office but nationwide. There's even a website devoted to honeycrisps —complete with a blog and an impassioned plea to send honeycrisps to our troops overseas. What other apple can make that claim? Unlike other apples, I would never think of wasting honeycrisps on pies, tarts or applesauce. These are exclusively eat-out-of-hand apples. I am actually on my second one of the day right now and feeling like I should probably stop.