Apple

When apple season hits but peaches still linger at the market, it's time for a standout condiment to round out a main course or dessert.

Chilling the filled pie before baking helps it keep its shape; preroasting the apples packs in more flavor.

You know what most chicken salads are missing? Crunch. Not this one!

A thousand might be an exaggeration, but this complex fruit syrup can be used countless ways. Add to spritzes, drizzle over fruit salads, mix into yogurt, or spoon onto grapefruit halves (just to name a few).

Okay, fine, you’ve never heard of baobab—but that’s about to change. (Remember when no one knew how to pronounce quinoa?) You’ll find the powder from the tangy superfruit stocked at the health food store.

Epicurious launched an Apple Watch timer app to make sure we get cooking-on-the-fly right every time.

Two different types of apples give you a mix of textures and an ideal sweet-tart filling. If you’re looking to streamline, use one or the other (Pink Ladies are less sour).

These gooey-but-crumbly bars strike the perfect balance between comforting and spring-y. Here's how to nail 'em.

Cold butter is critical for flaky doughs, as the super tender crust of this pie proves. 

We use Edmond Fallot brand Tarragon Dijon for these (and many other sandwiches), but if you can find it, blend some chopped fresh tarragon into your favorite Dijon mustard.

This buttery, saucy delight of caramelized apples, flaky puff pastry, acidic apple cider vinegar, and floral vanilla beans is a true revelation.

If you don’t have each and every grain listed, don’t stress. Use what you’ve got—just bump up the quantity.

This slaw reimagines brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.

You’ll have enough honey syrup that you can easily scale up this cocktail for a crowd. Created in partnership with Chef Watson.

Quince is like a special giant fuzzy apple, worth taking advantage of when in season.

It’s amazing how much pork belly you can eat when you alternate with bites of this crunchy and cleansing slaw.

This recipe comes from the November 1988 issue and is part of our Thanksgiving Hall of Fame series.

This recipe comes from the November 1988 issue and is part of our Thanksgiving Hall of Fame series. This large turkey will serve 16. If you have a smaller group, there will be plenty of leftovers to enjoy over the next few days.

This recipe comes from the November 1993 issue and is part of our Thanksgiving Hall of Fame series. Check out that vintage photo!

Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.

This laid-back apple galette got a standing ovation during tastings, thanks to its crisp crust and the ideal sweet-salty balance.

This dark-red mixture will bubble and spit like a vat of lava as it cooks. Okay, slight exaggeration, but really: Cook this in a deep pot, and use a long whisk.

Parsnip, a vegetable usually roasted or puréed, is crunchy, sweet, and delicious raw. Who knew? Plus, learn how to master the mandoline.

Part soufflé, part giant pancake, this Apple Dutch Baby is a golden, puffed delight. Here’s how to do it.