Mouthing Off

By the Editors of Food & Wine Magazine

Test Kitchen Tip

How to Make Ethiopia's Famous Flatbread

BY Justin Chapple | POSTED OCTOBER 17, 2012 AT 4:57PM EDT

Photo by John Kernick

To make the Ethiopian bread injera, you have to ferment the batter. But how do you know it has fermented long enough? Read about how I found out the hard way >

Test Kitchen Tip

Introducing SweeTango Apples

BY Maggie Mariolis | POSTED OCTOBER 3, 2012 AT 4:33PM EDT

Courtesy of SweeTango

Nothing heralds fall like the first bite of a fragrant local apple. This season’s highly anticipated new fruit on the block is the uncommonly crisp SweeTango apple. Developed over 10 years at the University of Minnesota, it is a cross between the much-loved Honeycrisp and Zestar varieties. Mottled red and yellowish-green, SweeTangos have distinctively large cell walls that burst against the teeth, releasing tart-sweet juice. An early-season apple, it is certain to disappear by late October.

Licensed growers are limited to those in Next Big Thing, A Growers’ Cooperative, which means that the standards of quality are strictly regulated and that you probably won’t find SweeTangos at your farmers’ market. However, as supplies grow each year, these apples will become more widely available. For now, if you spot one at select grocery stores across the country, snap it up! While it’s primarily a really good eating apple, SweeTango cooks beautifully in recipes like Grace Parisi’s fantastic Apple Blintz Hand Pies.

Mouthing Off

By the Editors of Food & Wine Magazine

How to Make Ethiopia's Famous Flatbread

Introducing SweeTango Apples

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