Fruit

If you see other types of citrus at the market, feel free to combine them in this simple five-ingredient (cranberry-free) relish recipe.

Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.

This figs recipe is sweet, salty, sticky, and acidic—everything you want in a one-bite appetizer.

Cooking the brussels in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.

For this porridge recipe, pulsing long-cooking spelt, wheat berries, or barley in a blender yields a tasty base for a hearty, savory supper.

The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.

Stuffing salad still counts as salad, right? In this recipe, it does.

You know how the cheese sometimes oozes out of a grilled cheese while it’s cooking and gets all brown and crunchy when it hits the skillet? Well, this open-face sandwich recipe is dedicated to making that happen on purpose.

When you peel the kabocha squash for this recipe, use a vegetable peeler—not a knife. (Better to dull a $4 tool than your best kitchen blade.)

Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.

This is the rich, healthy-ish, and totally satisfying salad for people who think all homemade salads are meh.

If the apples aren’t cold when you wrap them, the dough won’t adhere, so make sure to put them in the fridge before you start on the dough for this apple dumplings recipe. For added texture and more fall flavors, stuff 1 Tbsp. cranberries, raisins, or pecans into the space where the apple cores used to be.

It sounds dramatic but it's true: this plum tart recipe is 5 ingredients, plus flaky salt.

A deep dish apple pie, an apple and fig custard, apple-gingerbread cake, and more ways to use a bushel of fall's best fruit.

Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.

The flavors of apples dipped in peanut butter, all cozied up inside a flaky puff pastry crust. Sold!

The sour tang and bready texture of the yeasted cake dough keep things interesting; heaps of streusel keep the crowds happy.

Apple and cheddar met on a cheese board, realized they both dreamed of someday turning into a deep-fried doughnut, and ran off to do just that.

You can use the same weight in regular apples for this gingerbread cake recipe, but don’t the little lady apples just look so awesome?!

A thin layer of caramelized sugar on the surface of these apples mimics the crackle of crème brûlée. Finally, a good reason to poach fruit.

The semolina bakes into a crunchy layer on the top and bottom but stays moist and delicate within.

We call this delightful apple and fig custard recipe “dessert for breakfast.”

These flavorful marinated onions also make a great condiment for grilled steak.

Get a serving of vegetables with this carrot cake oatmeal before you even leave the house!