Fruit

A side dish that’s equally good with a crusty steak, broiled fish, or seared lamb chops. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Why apple jam is better than apple sauce (and pretty much everything else you make with apples in the fall) and how to make it

Don't stop at the sweet flesh, says the Foodist: Consume the whole damn apple, seeds and all!

This cut of pork can be very lean, so take care not to overcook it or it will be dry. Ideally, it should still be a little pink in the center.

Pomegranate seeds sub in for cranberries in this bracing, colorful relish.

We tried all kinds of gingersnaps to make this easy crust. Our favorite? Anna’s Ginger Thins.

If you don’t have (or can’t spare) a cast-iron skillet, this can also be finished off in an 8x8” glass dish for baking.

Pastry chef Kierin Baldwin’s pie dough method is special in a couple of ways. First, she uses a combination of butter, which lends rich flavor, and shortening, which makes the flakiest crusts. The best of both worlds. Her technique of repeatedly flattening and stacking the dough coats the flour with fat, which helps make the crust tender in this pear pie recipe.

Seven tips for making the perfect apple crumble

Tips on choosing, buying, and storing apples—plus 10 recipes!

The Gâteau Breton aux Pommes—with salted caramel sauce—is the be-all and end-all of fall

Once dismissed as high-fat, coconut's got a new, healthier reputation—and we've got 5 different ways to use it in your cooking.

If you've picked too many apples, turning them into cider is surprisingly easy—just follow deputy editor Scott DeSimon's method

Apple varieties and Essie nail polishes both have fun, flamboyant names. So which is which? Take our quiz to find out.

We put together a whole day's worth of meals with apples, from pancakes and tarts to chicken and slaw

From skin thickness and nutritional content to how many pounds $1 will buy you from China, we're comparing our two favorite fruits—literally

Use store-bought pizza dough as the canvas for this spin on Alsatian pizza.

There's much more to eating fall's favorite fruit than simply sinking your teeth in. Here's how the experts evaluate an apple's look, taste, texture, and mouthfeel

40 recipes for fall produce, from butternut squash and brussels sprouts to apples and pomegranate.

From Stayman's Winesap to Arkansas Black, 12 apple varieties recommended by the apple farmers themselves for salads, baking, or just eating out of hand

Layers of buttered and sugared phyllo pastry are molded in muffin tins to form the crisp crusts for these mini apple croustades.

This cake is perfect for beginners—it’s moist, forgiving, and easy. Jif creamy peanut butter is our favorite for the decadent frosting.

This potent punch is dangerously crowd-pleasing.