Naturally sweet apples make the best applesauce so look for varieties like Winesap, Gala, Fuji, Macintosh or Yellow Delicious.
November/December 2010 Our Ohio
Potato Latkes
For the crispiest, most tender latkes, use starchy potatoes like russets or Idaho.
Diane’s Hot Water Corn Bread
The crunchy, gritty texture of cornmeal adds a rustic appeal to this simple fried corn bread.
Diane’s Collard Greens
This recipe can be prepared as a side dish, or add a little meat and it becomes a main course. Take care not to overcook the greens so that they come off the stove with some texture and color.
German Stollen
Although a fruitcake, don’t confuse sweet and tender stollen with traditional rum soaked versions.