'Fall' on Serious Eats

Quince Syrup

Although the syrup is the goal here, it's also a byproduct of making poached quince. After you strain off the syrup, the poached quince are perfect for pies or tarts or just over your morning yogurt or oatmeal. More

Edible Pantries

This cocktail from Mark Brinker and Jessica Tessendorf of Chicago's Barrelhouse Flat is a tasty fall drink with a cognac base. Fernet Branca, maple syrup, and apple cider vinegar all contribute to the subtle complexity of the flavor, while cinnamon adds an autumnal aroma. More

Spiked Hot Cider: 5 Fun Variations to Make at Home

Every Saturday during the fall, the farmers' market in my neighborhood becomes an urban orchard, with countless varieties of apples spilling out of rickety crates. I always stop at the hot cider stand; something about the sharpness of the air and the cutting edge of wind turns warm apple cider into an antidote. The antidote becomes even more powerful with a splash of liquor. Here are five recipes to inspire a little boozy cider celebration. More

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