Choose firm, unbruised and unspotted fruit.

Make the right choice
Cortland / Empire / Lobo - are slow to break down in cooking: can be used for pies, baked apples and sautéed apples in butter.
Cortland / Golden Delicious - Excellent in salads, especially since the pulp does not turn brown.
Jersey Mac / Melba / Vista Bella - break down quickly in cooking; used especially for jelly, compotes, applesauce and soup.
Granny Smith - not very sweet: can be used like a vegetable.

keep at room temperature for 4 to 5 days or in the refrigerator crisper for 10 days.

Our grandmothers kept a stock of apples in the cellar to ensure a supply throughout the winter. or simply in a dark, cool, well-ventilated spot between 0 and 4°C.

Apples turn brown quickly when peeled or cut. Peel at the last minute or rub with lemon juice as required.

Found in the cuisines of many countries, apples appear in every course from soup to dessert.
Apples like to be paired with white or brown sugar, are excellent matches for poultry and game such as pheasant and goose, blend marvelously with cream, garlic, pork and butter, and, of course, love a little Calvados.

Apple wedges seared in butter, caramelized in brown sugar and deglazed with cider: a light delicious dessert that you can enjoy without remorse!

For jelly: choose juicy, fairly acidic apples that are just ripe. Best made in early September.
Peel and slice the apples; heat some butter in a skillet until foamy and cook the apples on each side until golden, as for roast potatoes. Serve as a side dish with pork and poultry. 

Stuff apples as you would tomatoes or peppers.

Add apple wedges to your recipe when cooking a dish with cider.

Deglaze your pan with cider and maple syrup to make a sauce for roast pork; serve with Granny Smith apples sautéed in butter.

Bake some whole onions in their skins for 30-40 minutes; peel and chop coarsely; sauté in butter with a pinch of sugar and a little sherry vinegar. Add some diced apple; heat and serve with sautéed calf’s liver.

Be daring! Try Potato galettes filled with pineapple and apples cooked with cinnamon to accompany guinea fowl.

Yellow Delicious break down when cooked, which turns them into a delicious purée. With a hint of mild garlic, they cozy up nicely to game such as venison.

And then things turn green with the Granny Smith. Lightly sautéed, they’re perfect on or under a slice of brie. Put them briefly into the oven and you have a simple but delicious pairing of flavors.
Potato galette stuffed with pineapple and apples cooked with cinnamon.

Apples like to be paired with sugar or brown sugar, are excellent matches for poultry and game such as pheasant and goose, blend marvelously with cream, garlic, pork and butter, and, of course, love a little Calvados.