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magazine hot buttered apple cider
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This easy recipe for homemade apple cider doubles as aromatherapy.
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This is the cake you bake on the weekend and then eat a slice of every evening (or morning) throughout the week. It’s called meal prep.
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Think of this as a house punch that's a snap to make and relatively low in alcohol. Hard ciders can range from bone-dry to rather sweet, so take a sip and adjust the simple syrup if needed.
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After straining, this punch should be as clear as a glass of Chardonnay.
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These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.
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This apple cake is the poster child for fall.
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Claire Saffitz’s cardamom- and cider-spiked apple pie will rival any bakery version.
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This recipe comes from the November 1991 issue and is part of our Thanksgiving Hall of Fame series. It's an oldie but a goodie.
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Our readers take some pretty amazing food photos—these Instagram shots of our salted butter apple galette prove it.
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Hard cider is really wonderful to cook with: It adds a bit of sweetness, acidity, and a hint of apple. And the leftovers are great in an autumnal cocktail. Check out step-by-step photos here.
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Instead of lemon juice, you can use fresh grapefruit or orange juice; bourbon is a great sub for rye.
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Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.
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Store-bought beef hot links get doctored up with a mustard-and-spice packed Carolina gold sauce and garlicky quick-pickled chowchow.
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What to do with that overzealous orchard haul? Homemade apple butter is the answer.
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For the holidays, Vivian Howard always receives a few jars of ‘Apple Pie’ cocktail as gifts.
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A combination of creamy sauce and tender cider-braised chicken makes this a comforting dish equally ideal for a weeknight dinner or a special occasion meal.
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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.
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