Serious Eats: Recipes

Cook the Book: Applesauce with Bourbon, Sour Cherries, and Hazelnuts

If you read the previous post, you'll know that this week's Cook the Book entry, How to Pick a Peach, by Russ Parsons, is all about where the foods in the produce aisle come from, when they're at their best, and how to pick the best example of whatever it is you're in the market for. Applesauce with Bourbon, Sour Cherries, and Hazelnuts, One of the recipes that go along with the chapter on apples follows, but first a couple tips from Parsons:

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