Newsletter: In the kitchen: Cookie bars and apple ideas
For some of us, the coming of fall has nothing to do with a change in the weather or a subtle shift in the afternoon sunlight. No, for some it’s when we hear the neighbor yell “Touchdown!” while watching football on television up the street. Or when we start baking cookie bars for back-to-school night or soccer practice. Or maybe when we spot the many apples available at the farmers markets. Yes, the seasons are shifting, and fall is certainly in the air.
BACK-TO-SCHOOL (AND OFFICE) BAR SNACKS
Cookie bars — they’re the stuff of school lunches and office parties, at once unpretentious and classic. We explore our nostalgia for the treats and share four recipes. Salted caramel shortbread, anyone?
WHAT TO DO WITH ALL THE APPLES IN SEASON NOW
Sure, you can find apples year-round at the supermarket, but now is when the fruit is really coming into season, with heirloom and unique varieties such as Empire, Anna and Mollie’s Delicious showing up at farmers market stalls. We share tips, along with plenty of recipes beyond classic pie that celebrate this classic fruit.
DIANA HENRY GETS ‘SIMPLE’ WITH HER NEW COOKBOOK
Cookbook author Diana Henry is out with her 10th book, “Simple: Effortless Food, Big Flavors,” a follow-up to her 12-year-old “Pure Simple Cooking.” The new book explores a pantheon of flavors, techniques and ingredients in a forthright manner, with Henry’s cheerful commentary and a collection of more than 150 wonderful recipes.
TAKE YOUR PIE CRUST TO THE NEXT LEVEL WITH THIS TIP
Whether you’re new to the kitchen or consider yourself an old hand, there’s always something new to learn. In this Test Kitchen video tip, we share a simple secret to perfect pie dough: the food processor. We also share one of our favorite strawberry pie recipes.
TOAST THE END OF SUMMER WITH THESE PEACH BEERS
Summer may be fading, but you can still capture the taste of the season with one of these four peach-infused beers. While some of the best examples of American-brewed peach beers are done on a very small scale, these brews are widely available so you can toast the season and cool down at the same time.
Love cooking as much as I do? Follow me @noellecarter
Check us out on Instagram @latimesfood
Counter Intelligence: Sign up for Jonathan Gold’s weekly newsletter
Check out the thousands of recipes in our Recipe Database.
Feedback? We’d love to hear from you. Email us at food@latimes.com.
