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magazine rosemary and brown butter applesauce
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Cooking the apples with their skins on adds a beautiful rosy blush to the finished sauce.
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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.
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What to do with that overzealous orchard haul? Homemade apple butter is the answer.
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Put a personal spin on this apple butter recipe by adding a sachet with spices (cinnamon, star anise, nutmeg) as the mixture cooks down.
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CINNAMON. CRUMBLE.
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When you can’t decide between cake and cookie, bake classic New England hermits, which are dense, chewy, and spiced with Christmas flavors.
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Is apple butter made from butter? Apples? Is it everything or nothing at all? We have the answers.
Alex Delany
Cooking
We asked our food editor, and she'd rather you didn't.
Shilpa Uskokovic
Cooking
In her weekly newsletter, food director Carla Lalli Music shares the only way to make applesauce
Carla Lalli Music
techniques
From adding some spice to switching up your sweetener, here are 6 ways to upgrade your applesauce.
Audrey Bruno
Cooking
Senior editor Alex Beggs shares a throwback recipe and some Claire news in her weekly newsletter.
Alex Beggs
Lifestyle
One shake of Burlap & Barrel's Royal Cinnamon will transform your oatmeal, cakes, and applesauce for good.
Sarah Jampel
Videos
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Dive into our amazing Tortellini with Brown Butter recipe!
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Cake made with applesauce is good. Cake made with apple butter—which is basically just super-concentrated applesauce—is so, so much better. Moist and tender, with huge apple-y flavor, this simple spice cake is the ultimate bring-to-your-friend's-house baked good. If you really want your mind blown, serve the slices topped with more apple butter, a dollop of yogurt, and a dusting of cinnamon sugar.
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These blondies are the perfect gift to make this holiday season. Claire Saffitz from the Test Kitchen shows us why eggs are a key ingredient to these indulgent and festive two-bite blondies.
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Bon Appétit’s Brad Leone is back for episode 68 of It’s Alive, aka “It’s Alive: Home Video Edition, Tape 1”. You’re invited to join him in his home kitchen to make fermented garlic ginger paste! Tune in for: garlic, ginger, dogs, kids, mathematics, flying pickles, and a special arts and crafts presentation by the one and only Sohla El-Waylly. At some point they may even cover how to make the paste!
Follow Brad on Instagram: @bradleone
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Produced by Bon Appétit for Colavita | One of the secrets to the fudgey goodness in these brownies is Colavita® Extra Virgin Olive Oil. Impress your friends with this mocha swirl trick and tasty dessert.
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Join Sarah in the Test Kitchen as she decorates holiday cookies with natural dye!