In her new book, Baking Chez Moi, Dorie Greenspan calls this satisfying cake her "back-pocket recipe." So easy to throw together, it relies more on the alchemy of a hot oven than on elbow-grease.
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This custardy European pancake, loaded with caramelized apples, is a stove-to-oven wonder that will rock your dessert...or brunch.
Apple pie and pecan pie: two world-famous classics. But let's be honest, one's a little wholesome and the other's a little too sweet. You know which is which. But what if we combine them into a single pie with an apple filling and pecan bourbon-caramel top "crust"? And what if we told you it's easier to make and assemble than either of the originals? This may be the greatest pie mashup ever.
The combination of apples and cinnamon is a classic with good reason. It has a comforting warmth from autumnal spices and the hearty, tart apples. To fast foodify the dish, we turned to Domino's' CinnaStix: a bready, pizza dough byproduct topped with cinnamon and sugar and accompanied by a small well of sticky-sweet icing for optimal dunkage. Here, we balance the sweetness of our CinnaStix topping with a tart, boozy apple base.
Some folks take their apple pie with ice cream. Others demand a sharp cheese, like cheddar. How do you make everyone happy? With this ultra-sharp, ultra-cheesy cheddar ice cream.
This classic Austrian dessert of tender apples and raisins stuffed inside a flaky dough is simpler to make than meets the eye. All it takes is a paper thin unleavened dough and a clean cloth to roll it with. This step-by-step recipe shows you how it's done.
Looking for another way to use up that gallon of fresh apple cider you bought at the pick-your-own orchard or your local farmers market? Try this refreshing, low alcohol cocktail.
No pie plate? No problem! This easy to assemble rustic tart is as easy as pie.
If you're of the 'judge a chef by his soup' mindset, this vibrant bowlful from Marcus Samuelsson's new cookbook, Marcus Off Duty, should earn him some high points. Bright as the autumn sun and perfect for a cold day, the warm earthiness of the parsnips and vaguely floral sunchokes fills your mouth at first slurp.
Roasted squash and sage are classic fall and winter flavors. I wanted to find the best way to incorporate them into a rich, creamy lasagna. The result—after a bit of tweaking and testing, of course—was a squash lasagna with intense, rich, sweet squash flavor balanced with chunks of sage-scented browned squash and apple, all layered with a creamy Gruyère white sauce and layers of tender pasta.
Pumpkin, apples, and sage come together in this fall-inspired pizza.
Easier than pie and just as—if not more—delicious, crisp is the shortest route to fruit dessert happiness.
The combination of baked fruit, vanilla, and brown sugar found in this recipe from Huckleberry is absolutely intoxicating. And it's truly simple to put together—chances are, the ingredients are already in your pantry. An oat and wheat flour crumble is cut with a generous amount of butter and brown sugar, and sprinkled over cored, halved apples of your choosing. They end up soft and fragrant, with plenty of crumb to cover.
Containing a mix of light and dark meat, country-style pork ribs braise well, yielding tender meat that both flavors and absorbs the liquid they cook in. With that in mind, I built mine from rustically cut nubs of carrot, celery, onion and garlic, plus burnished tomato paste -- prepped in the same Dutch oven that's used to brown the pork. Then, the pan is deglazed with white wine, cider vinegar, chicken stock and apple cider and spiked with Dijon mustard and aromatics. After a time spent in a low oven, the whole shebang is served atop creamy mashed potatoes.
This cocktail is an apple orchard in a glass, bursting with three layers of apple flavor from fresh sweet cider, 100-proof apple brandy, and fizzy hard cider.
Apple fritters should not be jelly doughnuts in which the jam is merely replaced with an apple filling. No, an apple fritter is a nubby affair with crisp bits of chopped apples scattered throughout and just the slightest hint of confectioner's glaze. Gluten-free fritters can be tough to make, but as it turns out, size matters. Our small fritters come out with the ideal ratio of crisp fried exterior to apple-packed crumb.
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.
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.