This week's recipes from the L.A. Times Test Kitchen
This week, David Karp writes about the slow revival of the Gravenstein apple, which is just starting to show up again at markets in Los Angeles. Originating in 17th century Denmark, the apple is prized "for its crisp but tender flesh, sweet-tart juice and intense, distinctive aroma, honeyed, floral and fruity." Recipes are included!
When you try one of this week's recipes, or any L.A. Times recipes, let us know! Upload a photo onto the "Our Recipes, Your Kitchen" gallery to share your take on the recipe and tell us about yourself. Your photo will be posted online, and may be selected to run in print with our weekly section.
-- Noelle Carter
Photo: Thin-crusted apple tart. Credit: Glenn Koenig / Los Angeles Times