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magazine braeburn apple and walnut haroseth
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Break out the vanilla ice cream and tuck into a slice of this fun, floral take on the classic apple pie.
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Tender, nutty, and studded with caramel-glazed apple halves, Claire Saffitz’s apple cake is the best apple cake. (There, we said it.)
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What to do with that overzealous orchard haul? Homemade apple butter is the answer.
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If you're the type who prefers fruit desserts that go heavy on the fruit, this flaky, crunchy, juicy apple tart's for you.
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The flavors of apples dipped in peanut butter, all cozied up inside a flaky puff pastry crust. Sold!
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Tillamook Sharp Cheddar adds a tangy twist to these sweet-and-savory hand pies from chef and restaurateur Michael Scelfo of Longfellow.
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Haroseth, a fruit and nut paste that symbolizes the mortar used to build the pyramids, is one of the six elements on the seder plate.
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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.
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We nerd out with apple expert Rowan Jacobsen to talk overrated varieties, bright-pink apples, and more
Julia Kramer
Cooking
Don't bake with any old apples. Here are our six favorites.
Chris Morocco
Culture
Vote for your favorite photo from the new book, and we'll reveal the recipe. Plus, you automatically enter to win a free copy!
Julia Bainbridge
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Walnuts and Sage" recipe.
Julia Bainbridge
Cooking
Save yourself from a mushy mess with our top orchard and grocery-store picks for making apple pie.
Julie Harans
Culture
They're like Honeycrisp-meets-Granny Smith, and you need to try them.
Alyse Whitney
Videos
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Join Carla in the Test Kitchen as she makes an apple tart! This unadorned tart bakes at a fairly high temperature and boasts a deeply browned crisp crust. The apples at the bottom of the tart are insulated from direct heat, so they steam and soften into a very tender layer. The ones up top hold their shape, which means you’ll get a mix of textures in each bite.
Check out the recipe here: https://bonappetit.com/recipe/naked-apple-tart
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Bon Appétit joins Chef Miro Uskokovic, owner of NYC’s Hani’s Bakery to make their best-selling malted cinnamon bun. Hani’s is a modern American-style bakery that has become very popular with locals, often with queues down the block. Light, fluffy, and airy with a gooey cream cheese glaze, it’s no surprise these cinnamon buns sell out fast daily.
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The flavors of apples dipped in peanut butter, all cozied up inside a flaky puff pastry crust. Sold!
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It's Alive with Brad Leone is back for episode 77 and this time Brad is making everybody's favorite variation on fruit: the leather kind. That's right, it's fermented fruit leather week at Bon Appétit. Join Brad as he struggles with a vacuum sealer, figures it out, gets distracted, remembers what he was doing and then moves on. Also in this episode: reminiscing on performing artist Seal's thighs, musings on picking blueberries and raspberries and so, so much more.
Follow Brad on Instagram: @brad_leone
Join Bon Appétit test kitchen guy, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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Wondering what else you could possibly make from your recent apple picking harvest? This laid-back apple galette got a standing ovation during tastings, thanks to its crisp crust and the ideal sweet-salty balance. It's simple, beautiful and easy to eat, pizza-style, while standing.
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.