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magazine cookingclub apple cranberry crisp with polenta streusel topping
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(24)
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This classic apple tarte Tatin gets its tart-sweet flavor and crimson hue from a handful of fresh or frozen cranberries.
Easy
4.0
(4.19)
Quick
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Cooking crepes until crispy and golden in almost-burnt butter equals maximum nutty-toasty brown butter flavor.
5.0
(5)
Quick
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Canned cranberry jelly transforms into a glossy stir-fry sauce that coats chicken and green beans for a dish reminiscent of your favorite take-out.
4.3
(4.33)
Recipes
The summer salad stalwart gets a makeover.
4.6
(4.6)
Easy
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A simple yet impressive pie with a tender cookie-like press-in crust and crumb topping? Amateur bakers, this one’s for you.
4.0
(3.99)
Quick
Vegan
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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.
5.0
(5)
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These salty-sweet scones are spiked with a bright spicy note of black pepper and are as delicious alongside a baked ham or roast beef as they are with a platter of scrambled eggs.
3.5
(3.5)
Easy
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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.
5.0
(5)
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This cranberry bread recipe is your new holiday go-to. And we give you full permission to slather it with butter and call it breakfast.
Easy
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This dark-red mixture will bubble and spit like a vat of lava as it cooks. Okay, slight exaggeration, but really: Cook this in a deep pot, and use a long whisk.
4.0
(3.99)
Recipes
Layers of buttered and sugared phyllo pastry are molded in muffin tins to form the crisp crusts for these mini apple croustades.
4.0
(4.1)
Easy
4.0
(4)
Vegan
4.3
(4.3)
4.0
(3.8)
Quick
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4.0
(3.8)
Easy
Quick