Cook up a batch of the tastiest apple butter in no time by making it in a slow cooker with this recipe from Amy Traverso, author of "The Apple Lover's Cookbook." This recipe also includes instructions for canning apple butter.
The secret to this Chinese version of beef stew, brought to us by Martha's friend Lily Mei, is to cook the meat three times. It's first boiled, then sauteed in a hot wok, and finally simmered until tender.
Make sure to cook the skin and core
of the quince, where pectin, a natural
thickener, is found. You'd never guess from the floral flavor of rose-colored quince jelly that raw quince is quite tart. The jelly, finished here with star anise for a hint of licorice (a classic pairing), makes a good match for silken chicken-liver pate.