Apple

We nerd out with apple expert Rowan Jacobsen to talk overrated varieties, bright-pink apples, and more

And you thought Fujis were exotic. From rare heirlooms to nouveau varieties, the apples at today's orchards are unusual—and unusually delicious

Summon your family to the table while this dutch baby bakes; it will be fabulously puffed when it comes out, and you’ll enjoy hearing the oohs and aahs before it deflates.

Chef Naomi Pomeroy prefers to serve salad at the end of the meal; with this one, you get a bit of a cheese course at the same time.

These 7 apple picking tips from Westwind Orchard in Hudson, New York will make your trip even better.

It's apple season! So cook the fruit with everything from roast pork tenderloin to cornbread with these 19 savory apple recipes

It’s simple, sweet, and gets better as it sits.

A version of this salad has been on Estela’s menu since its opening; chef Ignacio Mattos has tried it with summer squash and apples in place of the kohlrabi. In any case, make sure not to cut your slices too thin—they need to stand up to the nuts and cheese.

Raclette is the most mild tasting of these three cheeses, while Comté and Gruyère deliver some sharpness. For a crowd-pleasing mix, try 3 parts raclette to 1 part Comté and/or Gruyère.

Oatmeal, but make it quinoa.

If the batter thickens as it sits, thin with more club soda.

The classic roasted sausage and cabbage recipe combo is lightened up with some apples and red wine vinegar. Use any sausage you like—we like a spicy turkey for this dish.

A simple white wine pan sauce brings this one-skillet dinner together.

From adding some spice to switching up your sweetener, here are 6 ways to upgrade your applesauce.

Eat enough of these toxic fruits and vegetables, and you'll suffer the consequences.

A little cider vinegar in the filling keeps this apple pie from being too sweet.

Why apple jam is better than apple sauce (and pretty much everything else you make with apples in the fall) and how to make it

Don't stop at the sweet flesh, says the Foodist: Consume the whole damn apple, seeds and all!

If you don’t have (or can’t spare) a cast-iron skillet, this can also be finished off in an 8x8” glass dish for baking.

Seven tips for making the perfect apple crumble