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Entries tagged with 'apple sauce'

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

Potato Pancakes With Oven-Roasted Thyme Applesauce, Sour Cream, and Poached Eggs

Serious Eats Jennifer Olvera 5 comments

Crisp potato pancakes are slathered with savory, oven-roasted thyme applesauce and sour cream and served with a gently poached egg. More

Rachel Allen's Homemade Pork Sausages with Colcannon and Applesauce

Serious Eats Kate Williams Post a comment

I'll admit it: I have a hard time saying the name "bangers and mash." It comes in a close second to that other British speciality, "spotted dick," in the list of foods I can't even begin to picture without giggling. Yet Rachel Allen's take on bangers and mash in her new book Rachel's Irish Family Food is sophisticated enough to warrant my serious attention. Her simple pork sausages are bound lightly with egg, bread crumbs, and a bit of garlic and parsley to season. Instead of going through with the trouble of casing the mixture, she simply rolls them into small, breakfast-sized links and gives them a slow brown on the stovetop. And in lieu of ordinary potatoes to serve alongside, Allen advocates for a verdant colcannon mash made velvety soft green cabbage buttery mashed russets. A dollop of quick stovetop applesauce adds a contrasting sweet-tart tang to each bite. More

Brown Butter and Cinnamon Applesauce

Serious Eats Joshua Bousel Post a comment

Browned butter adds a distinct richness and overall nuttiness that melds with and compliments the apples and cinnamon to make this an applesauce a step above the rest. More

Pearsauce or Applesauce Bread

Serious Eats dbcurrie Post a comment

A soft, moist sandwich bread made with pearsauce or applesauce. More


Serious Eats Joshua Bousel 1 comment

After trying and adjusting a few different applesauce recipes, I finally have one that can proudly take its place next to my latkes. More

Really Simple Applesauce

Serious Eats Max Falkowitz Post a comment

Homemade applesauce is ridiculously easy to make, and it's tastier and healthier than anything from a jar. If you start with good apples, your sauce will need nothing more than a pinch of salt. This applesauce is great warm or cold. More

Maple Cranberry Applesauce

Serious Eats Lucy Baker Post a comment

This applesauce, made with maple syrup, brown sugar, and fresh cranberries, is downright dessert-worthy. Each bite tastes like it was swiped from the middle of a pie. Try it with a scoop of vanilla ice cream and some crushed amaretti cookies or graham crackers. More

Scooped: Charoset Sorbet

Serious Eats Ethan Frisch 3 comments

Sorbet really is a perfect passover dessert. Light and refreshing, it's a great palate cleanser after a heavy meal. It's dairy-free, and doesn't require matzo meal as a poor substitute for flour. This sorbet is incredibly simple, a delicious marriage of grape and apple, slightly sweeter and a touch more tart than the charoset on your Hillel sandwich. More

Leftover Applesauce? Make Ten-Minute Sorbet

Serious Eats Max Falkowitz 4 comments

This past week, Ethan and I were dutifully frying up latkes for friends and family. Now that Chanukah's over, we've got a load of starch-spackled laundry to do and some leftovers to get rid of. I often wind up with an extra jar or two of applesauce after a latke session. Sure, a late-night bowlful makes a nice (if not blandly healthy) palate cleanser after all that fried potato, but if you're looking for something a little less virtuous, you can turn that applesauce into a lusciously creamy, spiced-up sorbet in all of ten minutes. More

Maple Vanilla Applesauce

Serious Eats Olga Massov 3 comments

Applesauce, universally loved by both babies and adults, has a special place at the table during Hanukkah as an accompaniment to latkes. This version uses maple syrup in place of sugar to give the sauce a special fall flavor and enhance the taste of cooked apples. The addition of vanilla elevates it from an everyday treat to a real holiday dish. And while it seems easier to just pop open a jar of already-made applesauce, this version is incredibly easy to make, and is much more delicious. More

Boston Marlborough Pie

Serious Eats Stephanie Butler Post a comment

No-bake: White Chocolate Cashew Krispies

Serious Eats HeartofGlass Post a comment

"Layering" technique adapted from Cookie Madness... More

No-Bake Tastykake-Inspired Butterscotch Oatmeal Cookies

Serious Eats HeartofGlass 10 comments

Adapted from Cookie Sleuth... More

Apple-Pear Sauce

Serious Eats Carolyn Cope 7 comments

[Photographs: Carolyn Cope] One of the happier symptoms of this chronic condition we call adulthood is the ability to see beauty in imperfection. Maybe it's just nature's way of steeling us to continue looking in the mirror morning after morning,... More

Cook the Book: Low-Fat Applesauce Doughnuts

Serious Eats Lucy Baker 2 comments

Amy Scherber has seen countless food trends come and go since she first launched Amy's Bread in 1992. The low-fat craze of the mid '90s was one of the most obsessive (customers used to ask about the fat content of... More

An Apple a Week: Chunky Pear Applesauce

Serious Eats Erin Zimmer 4 comments

Editor's Note: Each week in October, we bring you a recipe that spotlights the apple. Photograph by static-photo on Flickr. Applesaucing is to apples as pickling is to cucumbers. It's a great way to preserve the beautiful fruits that are... More

Mario Batali's Latkes With Apple Sauce

Serious Eats Mario Batali 3 comments

[Photograph: Shutterstock] Mario Batali had never participated in any Hanukkah rituals until he came to New York and met his wife, who loves making a big deal about Hanukkah for their kids. But just because he was a Hanukkah neophyte... More

Cook the Book: Applesauce with Bourbon, Sour Cherries, and Hazelnuts

Serious Eats Adam Kuban Post a comment

If you read the previous post, you'll know that this week's Cook the Book entry, How to Pick a Peach, by Russ Parsons, is all about where the foods in the produce aisle come from, when they're at their best,... More

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