The recipes in "An Apple Harvest," by Frank Browning and Sharon Silva, reflect Frank's love of this fruit and its role in world cuisine. This recipe, from Iran, where it is said apples were first cultivated, is a wonderful combination of sweet and savory: veal-stuffed apples basted with cider vinegar and brown sugar.
Eleanora Scarpetta, a friend of Martha's, makes a delicious southern Italian-style tomato sauce, which she serves alongside a generous portion of savory meatballs. While it simmers, this sauce gets a distinctive, hearty taste from the addition of various meats, including beef cutlets, pancetta (the Italian version of bacon), spare ribs, and sweet sausage; in turn, the process of slow simmering infuses the meats with a deep, rich flavor. Although Eleanora uses tomatoes she has canned herself, you can use the store-bought variety in this recipe.