Apple

This velvety lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan.

In her weekly newsletter, food director Carla Lalli Music shares the only way to make applesauce

More akin to natural wine than beer, the new crop of naturally fermented hard ciders are pleasantly funky and never too sweet.

A slice of apple pie with a slab of sharp cheddar on it is one of life’s great gastronomical treasures.

Your apple pie should have cheese in, on, and around it at all times.

The transition time between summer and fall is when the market is at its peak. Here’s what we’re making.

Whatever you don’t finish for dessert, you should eat for breakfast.

Imagine a mash-up of cinnamon toast, bread pudding, and pie.

Perfect crisped skin and a nutty pan sauce make fish feel downright luxurious.

And it will definitely fulfill your apple-a-day quota.

This gorgeous cake uses a surprisingly simple method to slice the apples just so.

Is apple butter made from butter? Apples? Is it everything or nothing at all? We have the answers.

CINNAMON. CRUMBLE.

Shredded brussels and kale, salty cheese, sweet-tart apple, and crunchy seeds make for a borderline addictive salad.

For the holidays, Vivian Howard always receives a few jars of ‘Apple Pie’ cocktail as gifts.

This puff pastry apple dessert will be your new favorite fruit dessert. Cobbler, you’ve been warned.

Does the thought of baking pies give you hives? Yeah, me too. Enter: Apple Pandowdy.

It's extremely affordable and not sweet at all.

You can mix and match the types of apples with whatever you have on hand. Doing so brings out a more complex flavor as well as a more colorful salad.

Eat this on yogurt, pancakes, or warm, straight from the pot.

This easy, one-skillet apple dessert goes out to all the baking-phobes out there, because making something sweet shouldn't require all the bowls and measuring cups in your kitchen plus an advanced degree in chemistry. Pink Ladies and Granny Smiths are our go-to baking apples, but you can choose any kind you like as long as it has a firm texture and a good bit of acidity.

Cooking the apples with their skins on adds a beautiful rosy blush to the finished sauce.

They're like Honeycrisp-meets-Granny Smith, and you need to try them.

The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts. This recipe is from Flora Bar in NYC—a sleeper hit of the menu.