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Well, what about the applesauce?

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Comfort food is like that.

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They are generally dishes that have emerged from the day by day of a kitchen,

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the routine of a mother who has those ingredients

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and has to extract all the flavors she can out of them.

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The first time I made this applesauce

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to serve with latkes,

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I peeled the apple, saw those little seeds,

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and when I was discarding them,

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I said: "Why am I going to cook the apples in plain water,

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if I can cook them in seasoned water,

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in flavored water?"

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So I added the apple peels and seeds

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to the water, made some tea, and then I cooked the apple in this tea.

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The green apple is cooked in this tea to maximize its flavor.