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I use McIntosh or a combination of McIntosh & Cortlands as my family and I prefer a softer apple filling that holds together (I NEVER use Granny Smiths)...

Kimchi is so common in Korean, from breakfast to dinner, and it's not only because it tastes so good, and it goes very well with almost anything, also it is quite healthy, and it is good for you. Try this recipe to make your own fresh kimchi, you can adjust the hot and salt level, which you can't do with store-bought one!

Boneless and skin-less chicken thighs caramelized with bacon then braised with apples and onions.

Gingersnaps are always liked by us, because of the classic tangy flavor. Make your own freshly baked cookies at home, they taste better and fresher.

WOW!! This burger was so easy to make, I could not believe how delicious they came out! I have already made a second batch, wrapped them individually with foil and put them in the freezer. Yum!

Cooked strawberry jam set with Certo liquid pectin and a hard one-minute boil. The classic no-fail method for a bright, spreadable preserve that gels every time, sealed in sterilized jars.

A delicious soup that's perfect to enjoy while watching the leaves fall from the trees on a cool Autumn day.

Good as a quick barbecue sauce but we use it for a dipping sauce for chicken fingers or homemade chicken nuggets.

Every Chinese cook has his own version of this. This one is intended for quick cooking in an American kitchen.

These bagels are made with most whole wheat flour, a bit barley flour and all-purpose flour. Chewy on the texture and delicious on the taste.

Avocado ice cream blends ripe Hass with whipped evaporated skim milk, citrus juices, and sugar into a creamy, naturally green frozen dessert. No-egg, no-churn-friendly tropical treat with Mexican and Filipino roots.

Tender chocolate chip cookies with golden edges prove that low-fat baking can deliver real flavor when you swap butter for margarine and use egg whites strategically.

Add a new meaning to meatball soup with this dish full of flavor.

When you taste homemade marmalade once, you will never want any store-bought. Made marmalade today, and it was absolutely delicious; tasted fresh, slightly bitter and not super sweet, just the right balance of the fruits and sugar.

Sour milk waffles with whipped egg whites folded in for an airy crumb and a crackly crisp exterior. Baking soda meets soured milk for old-fashioned tang and lift, no baking powder required.

No sugar, flavour is still so nice, and much healthier too!