Few fruits are as iconic to America as the apple, a fairly ironic fact when you consider that only the crab apple is native to our shores. Nonetheless, we continue to be inspired by the fruity transplants, and the sight of apples hanging heavy on the tree is a welcome reminder that fall has returned. Here is a bounty of apple recipes paired with the equally inspiring words of some our favorite chefs and scribes.
You, first parents of the human race, who ruined yourself for an apple, what might you not have done for a truffled turkey? Brillat-Savarin Recipe: Ginger Apple Stir Fry
Forever cherished be the tree, Whose apple Winter warm, Enticed to breakfast from the sky Two gabriels yestermorn. Emily Dickinson Recipe: Caramelized Apple-Onion Soup with Blue Cheese Croutons
The friendly cow all red and white I love with all my heart: She gives me cream with all her might, To eat with apple-tart. Robert Louis Stevenson Recipe: Apple Puff Omelet
It is, in my view, the duty of an apple to be crisp and crunchable, but a pear should have such a texture as leads to silent consumption. Edward Bunyard Recipe: Apple Cranberry-Stuffed Pork Chops
I know the look of an apple that is roasting and sizzling on the hearth on a winter's evening, and I know the comfort that comes of eating it hot, along with some sugar and a drench of cream... I know how the nuts taken in conjunction with winter apples, cider, and doughnuts, make old people's tales and old jokes sound fresh and crisp and enchanting. Mark Twain Recipe: Apple Bacon Popovers
What can your eyes desire to see, your ears to hear, your mouth to taste, your nose to smell that is not to be had in an orchard, with abundance of variety? William Lawson of Yorkshire Recipe: Apple Bruschetta
Why do we need so many kinds of apples? Because there are so many folks. A person has a right to gratify his legitimate taste. If he wants twenty or forty kinds of apples for his personal use…he should be accorded the privilege. There is merit in variety itself. It provides more contact with life, and leads away from uniformity and monotony. Liberty Hyde Baily Recipe: Roasted Butternut Squash and Apple Soup
Don't get fancy. Have you cooked an apple pie? You don't know what you did wrong? Do this: Take two or three apples. Put them on a table. Study them. Paul Prudhomme Recipe: Mu Shu Steak and Apple Wraps
Then he would peel apples from Normandy, and cut them into thin, even half-moons, and toss them in a bowl of white wine…beat eggs and cream and nutmeg into a custard, and fill the shallow crust half full. He took the apple slices from the bowl one by one, almost faster than we could see...and laid them in a great, beautiful whorl, from the outside to the center, as perfect as a snail shell. He did it as effortlessly as a spider spins a web. MFK Fisher Recipe: Apple Cheddar Pizza
It should be eaten while it is yet florescent, white or creamy yellow, with the merest drip of candied juice along the edges (as if the flavor were so good to itself that its own lips watered!), of a mild and modest warmth, the sugar suggesting jelly, yet not jellied, the morsels of apple neither dissolved nor yet in original substance, but hanging as it were in a trance between the spirit and the flesh of applehood. Henry Ward Beecher Recipe: Savory Apple Tart
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