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Tangy Apple Coleslaw

Serious Eats Joshua Bousel Post a comment

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. More

Puff Pastry Apple Turnovers

Serious Eats Yvonne Ruperti Post a comment

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. More

Señor Brown Cocktail

Serious Eats Michael Dietsch Post a comment

In this simple drink, smoky mezcal offers a savory quality that unfolds on your tongue, and apple soda provides a bracing tartness. More

Pan-Fried Brats With Parsley Spaetzle and Mustard, Bacon, and Apple Sauce

Serious Eats Jennifer Olvera 1 comment

Brats mingle with bacon, apples and onions in a bold mustard pan sauce, accompanied by parsley spaetzle. More

Couscous With Roasted Butternut Squash, Apple, and Chorizo

Serious Eats Nick Kindelsperger 2 comments

Butternut squash, apples, and chorizo make this couscous dish comforting, which is great for a cold weather meal. More

Apple Cinnamon Kringle

Serious Eats Alexandra Penfold 9 comments

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. More

All-Purpose Apple Butter

Serious Eats Emily Teel 5 comments

A basic fruit butter recipe that will work with apples, stone fruits, or pears. More

Apple Brandy Doughnut Holes

Serious Eats Sydney Oland 3 comments

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. More

Apple Lattice Mini Pies

Serious Eats Lenore Estrada 2 comments

These adorable little pies have a buttery crust and sweet apple filling. More

Cider-Braised Rabbit With Apples and Crème Fraîche From 'The Wild Chef'

Serious Eats Kate Williams Post a comment

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. More

Hoosier Mama's Classic Apple Pie

Serious Eats Emma Kobolakis 5 comments

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. More

Fall Brisket With Cider and Butternut Squash From 'The Artisan Jewish Deli at Home'

Serious Eats Kate Williams Post a comment

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. More

Easy Caramel Apple Sticky Buns

Serious Eats Alexandra Penfold Post a comment

These gooey apple caramel sticky buns can be made from start to finish in about an hour. More

Apple Oatmeal Cookies

Serious Eats Carrie Vasios Mullins 4 comments

Thanks to applesauce and chopped apples, these chewy oatmeal cookies have a delicious fruit flavor. More

Apple Cider Doughnut Mini Muffins

Serious Eats Anna Markow 8 comments

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. More

Mulled Cider Shrub

Serious Eats Anna Markow Post a comment

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. More

Boiled Cider Syrup

Serious Eats Emily Teel 3 comments

Once a New England staple, this simple cider syrup is a versatile addition to any pantry of home-canned goodies. More

Caramel Apple Crumb Bars

Serious Eats Carrie Vasios Mullins 14 comments

In these decadently delicious bars, a shortbread crust is layered with spiced apples and homemade caramel then finished with a crumb topping. More

Gluten-Free Apple Cider Bread

Serious Eats Elizabeth Barbone 1 comment

A gluten-free quickbread made with apple cider and spices. More

Apple and Pear Hand Pies

Serious Eats Sydney Oland 1 comment

Sometimes the best part of spending an afternoon making pie is having a slice cold for breakfast the next morning. But if you've having company over and don't want to serve pie for brunch, this simple handheld version takes a classic dessert and puts it in a brunch-friendly disguise. More

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