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Using a slightly tart apple, like a Granny Smith or Pink Lady, is key to this frozen-yogurt sundae; sautéing brings out the fruit's sweetness.
cooking.nytimes.com
If you’re going to the trouble of making a pie, why not make it a blockbuster This pie, adapted from the professional pie coach Kate McDermott, is both deeper and wider than the traditional nine-inch version The thicker rim is especially satisfying, like a buttery, crumbly slab of shortbread
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Get Apple Pecan Stuffing Recipe from Food Network
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This recipe is a keeper Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead
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This slow cooker recipe creates a wonderful, mild, sweet and spicy flavor and works best with frozen chicken. Serve over rice or couscous, or with crusty bread for dipping.
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Get Salmon-Apple Burgers Recipe from Food Network
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Get Apple Crisp Recipe from Food Network
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I have a weakness for any kind of coleslaw, which I’m happy to eat for lunch every day This one is especially nice with a little feta sprinkled on top.
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Distinctive and easy to prepare! This turkey stuffing is made with orange-flavored liqueur, spicy Italian sausage, apples, and pecans.
cooking.nytimes.com
This sweet potato soup, given a hint of yeastiness with the addition of Belgian-style beer, could take on several roles at Thanksgiving It may be your first course, one that’s deeply flavored but not dense and heavy Or you could ladle it into small cups for guests to sip as an hors d’oeuvre before they are seated
cooking.nytimes.com
I’ve never been much of a muffin maker If I’m going to bake, I’d prefer to make a whole cake But there is one kind of muffin that I heartily embrace — an upside-down fruit muffin