McDonald’s-Style Fried Apple Pie

And truly…what’s more American than a McDonald’s apple pie? Well, that’s kind of a trick question. Ronald sells millions of these things around the globe—but, of course, they’re not apple pies at all. In the original formulation, they were more like Apple Egg Rolls—a wonderful deep-fried concoction, oozing fruity warmth out of its crunchy skin. The Company later decided to switch cooking methods on us, and today the “pie” is baked—which brings it closer to being a real apple pie but, strangely, doesn’t taste as good as the old one.

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Rosengarten on HuffPo: Tomato & Roquefort Bruschetta

This steakhouse inspired treat is the ideal pairing for your next slab o’ beef–tomato and Roquefort bruschetta! See how to make this great appetizer or side, only on HuffPo.

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Wine For The Weekend

2010 Alsace Grand Cru Riesling, Rosacker, Cave de Ribeauvillé, Alsace, France ($50)

As I’m sure you know, my favorite white wine grape in the world (and there are many wine experts, like Hugh Johnson, who agree with me!) is Riesling…especially when the winemaker has created dry Riesling out of his beautiful grapes. Now, most regions of the world have some trouble creating dry, crisp, light, food-loving Riesling. But things get easier when you focus on two places: Germany, and Alsace, France.

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WINE FRIDAY: David’s Wine of the Week

2013 Durigutti Malbec, Mendoza, Argentina ($12)

I wanna love Malbec. I’ve been to many a cow-grilling in Mendoza, Argentina, and have thrown many, many gallons of Malbec over the gums. I’m happy enough when I’m there, but—despite the great popularity of this sturdy varietal among many of mah Fellow Amuricans—it doesn’t work that well for me on these shores. Why? The usual. It is Big, Fat Red Wine, with lots of alcohol, usually lots of tannin, sometimes lots of tactile oak. Occasionally, however, a Malbec comes along that’s not painful to drink…and this is it!

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“Hungarian” Beef Goulash with Sauerkraut

Gulyas in Hungary and goulash in the U.S. are two very different kettles of meat. The Hungarian version was originally a soup; the American version is almost always a stew. Cooks of Hungarian heritage in Ohio like to serve their goulash alongside sauerkraut—a fabulous blend of flavors, with the sauerkraut cutting the richness of the stew. The following “Hungarian” goulash is the finest I’ve tasted in the U.S.

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