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.
'fall' on Serious Eats
Roasted fennel and arugula meet chewy, nutty grains in a warm salad accented with prosciutto and cheese.
Butternut squash, apples, and chorizo make this couscous dish comforting, which is great for a cold weather meal.
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.
Slightly tannic cranberry syrup pairs perfectly with the mildly bitter, fruity Aperol in this festive (and fizzy) beverage.
This sangria, which starts with a base of red wine and has a supporting cast of Campari, cranberry syrup, and bourbon is bold, bitter, and complex.
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.
Thanks to applesauce and chopped apples, these chewy oatmeal cookies have a delicious fruit flavor.
In addition to the expected cloves and allspice, this hot cider includes black peppercorns' subtle burn and coriander's citrus notes.
Hot buttered rum is even better with warm cider.
This warm cocktail is spiked with bourbon and ginger liqueur. Cracked black pepper underscores the ginger's subtle burn.
The classic Boulevardier is a favorite of ours: it's like a Negroni, but with whiskey instead of gin. In this variation, the combination is served warm, stirred into a steaming saucepan of hot apple cider.
Jeffrey Morgenthaler's Norwegian Wood tastes like a sophisticated jaunt in the forest. Try this one with salty snacks or as an after-dinner quaff, to socialize in style.
An easy and hearty vegetarian soup with vegetables, escarole, and barley, all flavored with rosemary, parmesan, and olive oil.
By combining bourbon, Scotch and homemade garam masala-spiced apple syrup, you get a delicious play on fall flavors that'll warm you up from the inside.
This creamy, nutty-tasting soup gets an extra punch of flavor from crumbled bacon and bright parsley oil.
A quick and easy single skillet meal of pasta served with pumpkin and black kale. Perfect for a Halloween feast!
Fluffy, light pumpkin spice cookies sandwiched over gooey dulce de leche.
I have something of an aversion to blended soups, mostly because the homogeneous texture gets boring after a while. Instead, I love brothy soups—ones with all kinds of things floating in the bowl for me to scoop out. But who says you can't add things into a blended soup to get the best of both worlds?
A basic recipe for toasted pumpkin seeds that can be spiced up to your taste.