Fruit

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

The sweet and sour flavors in this condiment are a perfect accompaniment to a cheese board, and we’d also happily spoon some inside a grilled cheese for a change.

This power-breakfast smoothie will be extra smooth if you soak the nuts and oats in water overnight; drain before proceeding.

The liquid is really up to you. Nut milks add body and protein, but if you prefer something sweeter, try juice. Less heavy? Go with coconut water.

A pinch of salt makes everything taste better, including savory smoothies.

Sub spinach for kale if you like.

Try this with white beans on toast, in salads, or puréed and spread on pita.

Try these sprinkled on peanut butter toast or stirred into plain yogurt that’s been seasoned with fresh lemon juice and salt.

The fennel seeds turn into an aromatic, crunchy crust on the skin.

Be sure to invert the cake after it's baked while it's still warm; if you wait too long, the oranges will stick to the pan.

The complex-tasting, easy-to-make elixir behind great high-end cocktails.

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.

Canned cranberry sauce? You're better than that! These cooking tips will have you hooked on fresh cranberries.

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.

You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags. Pair this salad with a Shawarma-Spiced Braised Leg of Lamb for a Levantine-inspired feast from the duo behind L.A.’s buzzy restaurant Animal.

Kohlrabi is underappreciated and misunderstood. But we’ve decided it’s got our favorite crunch: sweet, dense, and snappy (think broccoli stem). We can thank the duo behind L.A.’s buzzy restaurants Jon & Vinny’s and Animal for this one.

If you’ve given up on stovetop rice methods, you’ll love this hands-off oven technique.

Two types of rum double the fun in this citrusy punch. If you can’t find kumquats, add another orange.

“Without the oleo-saccharum, the punch would be flat,” Jack McGarry, one of the owners of the Dead Rabbit in NYC, insists. “It’s vital.”

Caramelized white chocolate forms the base of this rich ganache confection; the snowballs are more like truffles than cookies.

The cinnamon butter will saturate the bread while it bakes, almost like an eggless French toast.