I happen to love my pie crust recipe, which I developed over time after trying a lot of different methods. But others are variations on classics, like apple pie. That’s where you get this random idea-I wonder if apples would taste good in sweet pickle?-and head to the kitchen and experiment. When I asked Traverso about how she made up a recipe she said, “Some are pure invention, like the quick bread-and-butter apple pickle. I love cooking and I adhere to the Heath Gourmet Club motto that “a recipe is only a guide” but I have always been fascinated by people who actually make up new dishes on purpose, not only because they ran out of dill or spinach. So everyone was tasting it and politely smiling, but didn’t seem terribly enthused about what I think of as a great dessert.
“As luck would have it, I completely left out the salt in the completed dish, which is what I used for samples. She put the dish together in front of her audience and then passed out samples of that dish that she had made a home. A small error or omission and leave readers frustrated with a dish that didn’t work properly.” She shared a story about the time she was doing a cooking demonstration in a store when she made an omission in person. And I edit recipes, which is very detail-oriented and anxiety-provoking work. I develop recipes and test all the recipes that other writers develop. They might be profiles of interesting New Englanders or deep dives into seasonal ingredients. I assign and edit stories and write and report stories myself. Amy TraversoĬurrently she is the senior food and home editor of Yankee Magazine where she is “responsible for all the food, home and gardening content in Yankee. She served as the food editor of Sunset and Boston magazines, and writes for other publications including the Boston Globe and Conde Nast Traveler.
#Amy traverso professional#
Traverso has spent most of her professional life cooking and publishing. The Apple Lover’s Cookbook has recipes for every course from appetizers to desserts, but she also includes a taste of apple history and genetics before moving on to cooking techniques and equipment with a brisk charm. I did buy her beautiful cookbook and spent the next couple of days admiring the stunning portraits of 59 apple varieties, as well as dishes like Squash and Apple Gratin. I joined the crowd at Traverso’s table tasting her pretty Quick Bread and Butter Apple Pickles that were deliciously fresh and slightly sweet. I gave thanks and celebrated with Amy Traverso, author of the The Apple Lover’s Cookbook, during the Cider Days apple tasting at Clarkdale Fruit Farm. One of the blessings of the season is a good harvest and this year there has been a spectacular apple harvest – indeed a spectacular fruit harvest of almost every kind.
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