Apple

Delicious on its own or stirred into oatmeal or yogurt; also great as a side for pork chops and potato pancakes.

The orchard is infiltrating cocktail hour, with apple-based booze, stand-alone cider bars, and produce-driven cocktails that won’t cause appletini flashbacks.

Salad, meet pizza. Pizza, salad. The key here is to get the crust as thin as possible when stretching it out.

This Waldorf Salad recipe, part of our Throwback Thanksgiving feature, is from our 1974 issue. As the magazine states: "Something to be thankful for is a beautiful salad chilling in the refrigerator, ready to crown the harvest table with an added touch of grace—visible evidence of the thought and preparation that goes into making a holiday meal more attractive, more delicious than ever before."

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Granny Smith apples have lots of pectin, which makes them ideal for this sauce; it will set up without adding any gelatin to the mixture.

Homemade applesauce isn't hard to make… or is it? Brush up your know-how and make sure you're avoiding the most common mistakes people make when simmering their way to saucy, cinnamon-y goodness.

Once you’ve got the two racks tied together (and the lady apples halved), making this crown pork recipe is as simple as any other roast.

The dressing will help keep the apples from discoloring, even if they sit out for a while.

Apple cider isn't just for drinking—start with one of these cider cocktails, then use it in everything from whole grains to doughnuts to roasted pork.

It's time to rethink the most important dessert of the year.

This apple turnover recipe calls for almond paste, which some brands sell in a tube; other brands will be in a can in the baking aisle.

Here's how to buy, store, and cook with apples, in season in October.

Natalie Chanin is famous for her dead-simple but delicious apple crisp, which is often on the menu at the café in her Alabama Chanin store.

Even if you’re not a huge fan of bitter greens, don’t substitute regular lettuce here; the slightly sweet dressing will taste cloying without some sharp contrast.

Sandwiching the puff pastry between two baking sheets ensures that the pastry rises perfectly even.

With some store-bought roti paratha and a pot of hot oil, Talde re-creates McDonald's classic deep-fried apple pie.

Pre-roasting apples and stone fruits before putting them into pies, cobblers, cakes, or crumbles is an easy way to add flavor and reduce the sog factor in your fruit desserts.

Yes, savory porridge is a thing. And if you bolster this creamy bowl of grains with lots of surprising toppings, it’ll also be a thing you crave for any meal of the day.

When apple season hits but peaches still linger at the market, it's time for a standout condiment to round out a main course or dessert.

Chilling the filled pie before baking helps it keep its shape; preroasting the apples packs in more flavor.

You know what most chicken salads are missing? Crunch. Not this one!

A thousand might be an exaggeration, but this complex fruit syrup can be used countless ways. Add to spritzes, drizzle over fruit salads, mix into yogurt, or spoon onto grapefruit halves (just to name a few).

Okay, fine, you’ve never heard of baobab—but that’s about to change. (Remember when no one knew how to pronounce quinoa?) You’ll find the powder from the tangy superfruit stocked at the health food store.

Epicurious launched an Apple Watch timer app to make sure we get cooking-on-the-fly right every time.