You have to like both curry and fruit in savory places to be tempted by this salad from Terry Hope Romero's new vegan cookbook, Salad Samurai, because it's heavy in both. But if you're into that, which I happen to be, this salad will do you just right.
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Soft apples and cinnamon spice are natural additions to this easy fuss-free baked oatmeal.
Sweet and tart Granny Smith apples, along with the standard cabbage and carrots, are paired with a tangy-sweet sour cream dressing for a slaw that outdoes the standard with its bright, tart flavor.
The best apple turnover you will ever have. Made with blitz puff pastry, the buttery and flaky pastry shell encases a sweet-tart Granny Smith apple-and-cinnamon filling that's perfectly cooked throughout.
In this simple drink, smoky mezcal offers a savory quality that unfolds on your tongue, and apple soda provides a bracing tartness.
Brats mingle with bacon, apples and onions in a bold mustard pan sauce, accompanied by parsley spaetzle.
Butternut squash, apples, and chorizo make this couscous dish comforting, which is great for a cold weather meal.
This tender, buttery, fruit or nut-filled pastry takes its name from the Danish word for pretzel. But make no mistake, it's not your supermarket Danish.
A basic fruit butter recipe that will work with apples, stone fruits, or pears.
There are few things I like more than putting some booze in my brunch, and the combination of apples and brandy are one of my favorites. Here, they combine in a quick and easy doughnut recipe.
These adorable little pies have a buttery crust and sweet apple filling.
For those celebrating Thanksgiving on a small scale, there's no reason to sacrifice festivity just because there are only a few seats at the table. This braised rabbit from Jonathan Miles's new cookbook, The Wild Chef makes for a rustic-chic dish that celebrates the fall season with a triple-punch of apples.
Attention to detail is a hallmark of the recipes found in The Hoosier Mama Book of Pie, and this apple pie is no exception. The filling is pure apple pleasure, macerated with sugar, lemon, and a bit of Chinese five spice, basted in its own syrup and baked in an all-butter crust.
There are four brisket recipes in Nick Zukin and Michael C. Zusman's new cookbook, The Artisan Jewish Deli at Home—one for each season. All are pot-roasted in flavorful sauces and packed to the brim with vegetables. The fall version is the most streamlined, containing little more than butternut squash, red onions, and cider-wine sauce spiked with garlic and thyme.
These gooey apple caramel sticky buns can be made from start to finish in about an hour.
Thanks to applesauce and chopped apples, these chewy oatmeal cookies have a delicious fruit flavor.
People will think these are traditional cider doughnut holes, but they never actually see a fryer, instead getting a quick bath in melted butter and a toss in cinnamon sugar while still warm from the oven.
The great thing about this particular shrub is that it's ready to consume immediately, as a lot of the vinegar's intensity is cooked out. It's a lot more mild and sweet than most shrubs, and doesn't require anything but a splash of soda or a shot of your choice of booze to make a tasty beverage.
Once a New England staple, this simple cider syrup is a versatile addition to any pantry of home-canned goodies.
In these decadently delicious bars, a shortbread crust is layered with spiced apples and homemade caramel then finished with a crumb topping.