Apple

This warm and cozy baked oatmeal studded with carrots, apples, and raisins is the make-ahead breakfast situation your busy mornings need.

If you wait all year for apple-picking season then spend all fall baking every single apple dessert, this earthy, nutty apple and rye cake has your name all over it.

If you aren’t into bitter greens, this salad from vegetable maestro Bryant Terry may change your mind.

This cozy, sweet-and-savory make-ahead cobbler is ideal for busy holiday mornings.

Incorporating Cheez-Its into the dough results in a toasty, buttery flavor that your friends will be able to identify as deliciousness, but not necessarily as cheesiness. (Trust us, we did a blind taste-test!)

Tender, nutty, and studded with caramel-glazed apple halves, Claire Saffitz’s apple cake is the best apple cake. (There, we said it.)

This unadorned tart has a mix of textures and a deeply browned, crisp crust.

This baked oatmeal is the make-ahead breakfast your holiday plans need.

Spiced with just enough cinnamon and sweetened with maple syrup, these gluten-free muffins are the breakfast treat of the season.

A slice of apple pie with a slab of sharp cheddar on it is one of life’s great gastronomical treasures.

CINNAMON. CRUMBLE.

Shredded brussels and kale, salty cheese, sweet-tart apple, and crunchy seeds make for a borderline addictive salad.

This easy, one-skillet apple dessert goes out to all the baking-phobes out there, because making something sweet shouldn't require all the bowls and measuring cups in your kitchen plus an advanced degree in chemistry. Pink Ladies and Granny Smiths are our go-to baking apples, but you can choose any kind you like as long as it has a firm texture and a good bit of acidity.

Cooking the apples with their skins on adds a beautiful rosy blush to the finished sauce.

We highly recommend using more than one type of radish for this salad—it really makes a difference in both texture and presentation.

S&B is our favorite brand of curry powder for giving classic pot pie a flavor update.

You can serve this addictive chutney alongside roasted meat (rotisserie chicken); it’s also good on a sandwich with deli cold cuts. 

A half a cup of olive oil may seem like whoa, too much, but that's the key to crisping up the chicken.

The caramel in this recipe is chewy, so it will stick to the apple but won’t turn into a hard shell when cooled.

Stuffing salad still counts as salad, right? In this recipe, it does.