Apple, Almond, and Smoked Mozzarella Farro Salad
Smoked mozzarella adds a new dimension to the winning combination of almonds, sweet dried cranberries, and apples. With some hearty, filling farro and a slight bite from roasted garlic, this satisfying side could easily work as a vegetarian main course, instead.
Arugula, Apple, and Pomegranate Salad With Cider-Honey Vinaigrette
This salad of peppery arugula, crisp apples, and juicy pomegranate seeds is perfect for autumn, and as pretty as it is delicious!
Arugula, Apples, and Manchego in Cider Vinaigrette
A Spanish-style salad combines peppery arugula, juicy apples, crunchy almonds, and Manchego: the deliciously piquant sheep's milk cheese from the region of La Mancha, in Spain. Tossed in a cider vinaigrette, it's got that salty-sweet-tangy flavor combination that everyone loves.
Bright Lentil Salad With Apples, Fennel, and Herbs
This salad couldn't be more simple or more unexpected. Use canned Puy lentils for ease, and then toss them in a light cider vinaigrette with olive oil, Pink Lady apples, fennel, and plum tomatoes. Fresh thyme and basil finish it off, for an elevated, bright, happy version of Provençal peasant food.
Crispy Chicken and Apple Salad
Paired with some farmers market apples, dried cranberries, and the tangy, creamy dressing (the recipe uses a little mayonnaise with the buttermilk to achieve a perfect texture), this chicken completes a salad heavy on fall flavors.
Kale, Apple, and Pancetta Salad
With slightly bitter kale and radicchio, crispy-salty pancetta, tart apples, and sweet maple syrup, this hearty salad hits all the right taste buttons. It's also looks pretty damn beautiful. Be sure your apples aren't too sour, especially if using Granny Smith—you'll need a little sweetness to balance out the tartness of the vinaigrette.
Cider-Braised Sausages With Sage
Once the sausages are heavily browned, all that flavor is deglazed with apple cider, which is then reduced down into a syrupy glaze. As the natural sugars (and acidity) in the apple cider concentrate with the pan drippings, you end up with something that tastes like it was cooking for hours and hours.
Grilled Apple Butter Pork Loin
The meat is incredibly juicy and the apple cider brine does wonders, filling the pork with a nuanced sweetness that mimics the apple butter crust. Smearing more apple butter on the pork slices only makes them better.
Pork Loin With Apple-Cranberry Filling
Rolling up meat roasts with bold fillings packs flavor throughout the entire roast and makes for an impressive presentation.
Pork Chops With Shaved Brussels Sprouts and Apple Salad
This is a dish full of contrasts. The salad is crunchy and tart, while the meaty pork chops are juicy and tender. It's fascinating to see how the same vinaigrette used in the salad can transform when reduced in the skillet.
Roasted Pork Chops With Drunken Honeycrisp Apples
A handy way to use up fall bounty—and an easy one at that—drunken, rummy apples are a perfect counterpart to savory, thyme-dotted pork chops. Honeycrisps work well here because they maintain their textural integrity, but feel free to use a mixture of cooking apples to add complexity. Just don't overcook them, lest they turn into mush.
Thick-Cut Pork Chops With Apples and Onion
This recipe pairs pork with the classic flavors of apple and onion in a quick-to-prepare pan sauce that doubles as a braising liquid to finish the chop. Beer, wine, cider, or chicken broth are all options for the sauce base. The resulting sauce is remarkably rich, making full use of the porky pan bits left after searing.
Linguine with Celery Root Cream, Apples, and Pancetta
This is about as beige as food comes—how can you possibly make it look tasty? But hidden inside the creamy celeriac purée made with cream and vegetable stock are caramelized apples, cubes of crisp pancetta, and wilted red onion. Slivers of celery add a crunchy echo of the celeriac; a supremely satisfying combination.
Apple Celeriac Remoulade with Crab
Celeriac remoulade is the French answer to coleslaw. Shredded ribbons of celeriac are tossed in a sauce of mayonnaise, lemon, and mustard. This version is inspired by a dish at restaurant in Paris, near Odeon. Flecks of sweet-tart green shreds of Granny Smith apples were added for sweetness, crowned with nubs of jumbo lump crabmeat.
Apple Sabzi (Apple Cooked in Mild Spices With Coconut)
Don't let the curry fool you into thinking these are vegetables. These are apples coated with a generous amount of coconut, mild spices, and coconut oil. A definite treat, the unexpected range of flavors that works exceedingly well together.