Sephardic-Style Charoset With Dried Fruit and Nuts

Dried fruit infused with wine, lightly spiced, and mixed with roasted almonds.

Stovetop Tzimmes With Carrots and Raisins

In this simple stovetop Passover tzimmes, orange juice, honey and plump raisins highlight the natural sweetness of the carrots.

Apple Compote

With carefully shaped slices of fruit and an aromatic poaching syrup flavored with caramel, cider, and spices, this old-fashioned apple compote proves that attention to detail can elevate even the humblest recipe into something wonderful.

Apple Salad with Candied Walnuts and Cranberries

This Apple Salad is a celebration of textures and flavours! Crispy juicy apple, leafy salad, candied walnuts, plumped cranberries with a vinaigrette.

Beet and Wheat Berry Salad With Pickled Apples and Pecans

The key to make-ahead salads like this one is to use ingredients that can hold their shape and freshness over time. That means lettuces are out. In this hearty option, we combine chewy whole red winter wheat, roasted beets and their sautéed greens, pickled apples, and toasted pecans. It's a perfect, filling vegetarian option for autumn and winter tables.

Caramel Apples

Today we are going to make caramel apples covered in chopped peanuts, one of my favorite childhood fall snacks.

Braised Red Cabbage with Apples and Raisins

This colorful side dish is a study in contrasts. Braising cabbage in apple cider brings out its natural sweetness, while finishing it with apple cider vinegar adds a pleasing acidity. Thin sticks of gala apples adds a bit of crunch and tart flavor, while raisins absorb the cider to become sweet and plump. This dish pairs perfectly with a glass of cloudy, straw-colored hefeweizen.

The Best Applesauce

With the right ingredients, applesauce can be so much more than meets the eye.

Magic Caramel Self Saucing Baked Apples

Sweet, plump, juicy Baked Apples that makes its own caramel sauce!! This is a terrific quick and easy dessert that can be assembled ahead.

Custardy Apple Squares From 'Baking Chez Moi'

In her new book, Baking Chez Moi, Dorie Greenspan calls this satisfying cake her "back-pocket recipe." So easy to throw together, it relies more on the alchemy of a hot oven than on elbow-grease.